Gojjavalakki / Spiced Beaten Rice

Gojjavalakki / Gojju Avalakki is a Mysore/Old Bangalore delicacy that all at my home love. The recipe is from my mother-in-law’s mother, passed on to my mother-in-law and to me now! My kids love to have this with curd while we prefer to relish it as is. You can serve this for breakfast or tea time.
Prep Time
10 Minutes + Soaking Time (1 Hour)
Cooking Time
10 Minutes
4 People
Thick Poha / Avalakki
Desiccated Coconut
Tamarind Paste/Juice
Powdered Jaggery
2 Cup
1 Tbsp.
½ Cup (Medium paste). If adding thick paste, could be lesser.
1 Tbsp.
To Taste
For Masala
(Makes about 3.5 Tbsp.)
Cumin Seeds
Fenugreek Seeds
Coriander Seeds
Chana Dal
Urad Dal
Dry Red Chillies
1 Tsp.
1 Tsp.
1 Tsp.
1 Tsp.
1 Tbsp.
2 Tsp.
2 Tsp.
1 Inch
6 (Vary as per your taste)
For Seasoning
Urad Dal
Chana Dal
Cashew Nut
Sesame Seeds
Curry Leaves
1 Tsp.
2 Tsp.
2 Tsp.
1 Tbsp.
1 Tbsp.
1 Tbsp.
A pinch
A few
2 Tbsp. (As required for seasoning)
1.     Dry roast all the Masala ingredients together and powder them.
2.     Coarsely grind the Poha to the texture of Rava (Semolina). Take care NOT to powder them too fine.
3.     Add tamarind juice, jaggery, salt and 2 Tbsp. ground masala to the coarsely ground Poha.
4.     Now slowly add a glass of water and mix well so that they are no lumps. It should reach consistency of Upma.
Note: Depending on the Poha, you may need to add another ½ glass of water. The mixture should NOT be too dry.
5.     Allow the mixture to soak for 1 hour.
6.     Season with the ingredients mentioned for seasoning.
7.     After the mixture is soaked, check the mixture and rake with fingers to ensure there are no more lumps (Should have crumbled/rava texture).
8.     Pour the seasoning into the mixture and mix well.
9.     Adjust sweet, salt and more masala according to taste.
10.  Transfer to a bowl and serve


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