About Mane Adige

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"Mane Adige" means "Home Food" in kannada and this blog is all about recipes that I cook. Most of the recipes I post here will be from "Mangalooru" and "Bengalooru " regions of Karnataka,India. Rest of them are the one's which I try out by improvising the recipes got from different sources.

Tuesday, June 24, 2008

Gojjavalakki / Huli Avalakki (Crushed and Spiced Poha)

A tea time/ breakfast dish for you guys this time.... This is a very simple and easy to make dish. This one, again, gets its name from the tamarind that's added to it!! Though very easy to make, this dish needs a little bit of pre- planning. You need to give about 30-45 mins of soaking time for the poha. So, I wont call this an instant dish... But yes, it is worth the wait!! :)

Am sending this over to Sig for the JFI-Tamarind event that she is hosting this month. Thanx Sig for hosting and Thanx Indira from Mahanandi, for having come up with the wonderful JFI idea!!


1 cup Thick Poha

1 tbsp Jaggery

1 tsp Tamarind paste

1-2 tsp Rasam powder (home made or readymade, any brand of your choice)

Salt as per taste

1-2 strands Cilantro, chopped finely

1-2 tsp Oil

1/2 tsp Mustard seeds

3-4 Curry leaves

1-2 tsp Peanuts

A pinch of Hing

1/2 tsp Chana-Urad Dal mixture


  1. Pulse the poha in the blender a couple of times, so that it is crushed coarsely; Make sure not to powder it too smooth; Keep aside.
  2. Mix jaggery, tamarind, salt and rasam powder in 2 cups of water and place on stove on low heat; Keep stirring until all the jaggery and salt dissolves in. Note: You do not have to really boil the water here. Mild heating should be enough. This spiced water should taste a little strong.... in the sense that, there should be a little extra of all ingredients.
  3. Pour the spiced water on the crushed poha little by little; Mix continuously. Add enough of it to make the poha damp; DO NOT add too much spiced water and make a paste out of the poha. The poha should still be separate and remain in crumbles.
  4. Cover and let soak for about 15-20 mins; If you feel the poha is too dry, ad little more of the spiced water and let soak for another 20-30 mins. The poha would have absorbed the spices well, by now.
  5. Adjust the sweetness and salt according to your taste.
  6. Heat oil in a pan and add mustard seeds; Add hing, curry leaves, peanuts and dal mixture;Once done, add to poha; Garnish with chopped cilantro and serve.

Prep Time: About 1 hr;

Serves: 1-2 people;

More Avalakki/Poha recipes on Mane Adige:

Avalakki Mixture/Chiwda

Avalakki Upkari


FH said...

Looks delicious like Puliyogarai. For Avalakki, usually I just rinse under hot water for a minute, squeeze out water, makes it soft.
I made your Huli Kuttida pudi Brinjal, was yummy and linked at FH now. Thanks for that!:))

Finla said...

Wow looks so delicious. Must admit i have never ate them, but the pic and the indrieidnets shouting to me eat me as they looks so good

Kalai said...

Looks amazing!! You have so many delicious aval dishes, Ramya! Lovely pic. :)

Ramya Kiran said...

hey ramya..super recipe..idu kiran ge tumba ishta..hey but i dont get thick avalakki..i get thin paper avalakki..parwagilwaa??pls let me know.thnx

Sagari said...

delecious looking avalakki ramya

Vanamala Hebbar said...

Lovely....looks nice. Longback i have posted this.

Archy said...

Wow, nice idea of adding Jaggery, tamarind and rasam powder, i make usual avalakki :)!! Shall try this next time !!

Richa said...

hi Ramya, liked this new variety of using poha, lovely entry :)

Meera said...

What a splendid entry! Loved it.

amna said...

u crushed it! thats such a lovely idea!!

Dori said...

I can completely imagine what this tastes like and I want some really bad!!! Looks so good!

Sunshinemom said...

Have had this - the pic tells me that tasted great:)

Sig said...

It sure does look like it is worth the wait... I love all the peanuts you've added to it... Thanks for the delicious entry Ramya!

Rachel said...

I love that you pulsed the poha...

Rachel said...

I love that you pulsed the poha...

SMN said...

hey Ramya lovely pic .i m hungry when i see poha one of my fav it is .. i had just tated gojjavalakki which is very in thing in B'lore and never prepared it so im preparing it.. thnx for the recipe

sra said...

That looks really attractive! But tell me, was 2 tsp tamarind paste enough to give it that colour? But I suppose the jaggery also contributed.

Anonymous said...

looks yummy ... :)

Anonymous said...

Hi, Saw this recipe when i was looking for a snack with Poha...I tried it and it came out awesome! Thanks for the recipe..

Lakshmi said...

yummo..I love huli avalakki. Tastes great. I was not bloghopping past few days so have missed many posts of yours.

Sia said...

its been ages since i had this. its my appa's fav evening snack and amma makes it for him once in a week.
read ur comment abt sago kichidi. the trick is to soak sago over-night with just enough water. i took a wide vessal to soak sagu. do give it a try and i am sure u will be happy with the end result. nupur's recipe is a winner.

ST said...

First time at ur blog.U have nice and lovely blog.Looks awesome!!! Lovely pic......

Kumudha said...

I love gojjavalakki! It's such a easy, yet delicious recipe!

Mrs.Kannadigas in USA said...

wowwww this looks yummy!! awesome aagidhe Ramya .. Huliavalakki is my all time fav dish!!

Unknown said...

oh my god, you have posted yet another of my fav. i always have this in my Friend Radhas place and have been asking her for the recipe. This will is next in my list. Thanks for sharing

Sunshinemom said...

Similar to puli aval, but I realized it has a distinct taste when I made it today..and posted:)

Anonymous said...

Hi ramya,
I keep visiting you blog very often..It reminds me of mom's coooking..the way you put it and the ingredients are same what my mother does back home in INdia..Gojjavallaki was my favourite!!!!!!!I tried it once it came out well....Doing it again today..Keep it going!!!!

vani said...

hi Ramya.. Thanks a lot for posting this. I had tasted this in my college days, when my friend used to get it in the box. I used to finish her box all the time.. It was amazing.
Today I tried doing it following ur instruction, it came out really really good... my hubby liked it very much... thanks!!

pinkyperfect!! said...

thanks a lot ramya for all those recipes....... its wonderful seing ur blog completely on karnataka s dishes! am all excited to try out today.... thanks a ton!

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Shaila Rao said...

Hey Ramya, you may also add finely roasted and dry ground - one large spoon(soutu) White Til/Yellu, 1/2 large spoon (1/2 soutu) Coriander, 1 small tea spoon jeera and 10-15 pepper corns. Even though all these ingredients are there in Rasam powder, if you still add these separately after you mix with gojju, it will be very very tasty. Try it!
- Shaila Rao, Mumbai.

Suba Ramesh, Troy, MI said...

I tried your simple easy to make recipe of gojjavalakki today - came out very well and liked by everyone at home - Thank you very much!!

Anonymous said...

I tried your recipe...it was mouthwatering...love it