Gojjavalakki

Ingredients:

1 Kg. Thick Avalakki (Poha/Rice flakes) (powder coarsely)

60 gms Byadigi Chilli
65 gms Salt
70 gms Tamarind - cut into small bits
65 gms Dry coconut - grated

175 gms Jaggery - weigh the ball and grate finely

45 gms Rasam powder

50 gms Black Til - fry and powder coarsely

Fry together and powder:
12 gms daniya,
8 gms jeera,
5 gms each pepper, methi, mustard

For the seasoning:
200 gms Refined oil
12 gms Mustard
20 gms Fresh curry leaves
125 gms Groundnuts
A little Hing
A little turmeric powder

Method:

Powder avalakki coarsely in a mixer, sieve and remove fine powder. Keep this tari aside.

Put tamarind, salt, chillies and dry coconut into the mixer and powder it. Now mix this powder to the avalakki. Along with this mix finely grated jaggery, rasam powder, black til powder, prepared masala powder, to the avalakki and mix very well.

Heat oil in a pan, add mustard. When it splutters add hing, curry leaves and groundnuts. When the groundnuts are done add the turmeric powder and the prepared avalakki. Mix well on a low flame for about 3 minutes. Put off the flame. Cool well before storing it in an air tight container.

How to use:

Take 1 cup of gojjavalakki ready mix in a bowl, add 3/4 cup of boiling water to it. Put a lid and let it stand for 10 minutes. Mix and microwave for 1 minute and serve hot.


This recipe is contributed by Mamatha and Chandrakala.