
Aval/ Avalakki/Poha is a very common breakfast ingredient that is used in many different ways It is easy to make and yet tasty too. There are lot of poha versions and every region has their own recipe. This GOJJU AVALAKKI is a very famous breakfast recipe from the state of Karnataka. It is made with coarsely grinding Poha and soaking them on a tamarind broth along with sambhar or rasam powder for the heat. There are a lot of versions to make this Gojju / Huli Avalakki and I’ve been making it this way. WE always love this as our breakfast along side some chutney or simply as such.
Though this may look like the Tamilnadu’s version of Puli Aval, there are definitely differences in the taste and the ingredients that goes into them. The key step to get a perfect Gojju Avalakki depends on the variety of Poha used. Thicker variety of Poha always yield a perfect sandy textured, yet soft Gojju Avalakki. Try this Gojju Avalakki for your breakfast and you will be addicted to make this again.
For other Poha recipes, click on each link: Aval Ladoo, Aval Kozhukattai, Bengali Chirer Polao, Aval Kara Pongal,
Ingredients
- Tempering Ingredients
Instructions
Notes
- Use only thicker variety of Poha for perfectly tasting Gojju Avalakki.
- Do not grind poha to a fine powder. Instead pulse them 2-3 times to great a shoji consistency.
- Instead of sambhar Powder, you can also use rasam powder or puliohare powder. If there are no sambhar or rasam powder, you can also use a teaspoon of coriander powder and half a teaspoon of red chili powder to make this Gojju Avalakki.
- I have used homemade sambhar Powder for this recipe. You can also use store-bought powder.