Gojju Awalakki ( Huli Awalakki )

Awalakki (Flattened rice) is prepared in many ways. Huli Awalakki is a traditional breakfast dish in South Canara and in Karnataka.

Awalakki (Flattened rice or beaten rice) is a dehusked rice which is flattened into flat light dry flakes. These flakes of rice swell when added to liquid as they absorb water, milk or any other liquids.

This easily digestible form of raw rice is very popular across Nepal, India and Bangladesh. This is normally used to prepare snacks or light and easy fast food in a variety of Indian cuisine styles

This flattened rice is called Awalakki in Kannada, Baajil in Tulu (language spoken in South Canara),Atukuluin - Telugu, Awal - Tamil and Malayalam, Chinde - Bengali and parts of Bihar and Jarkhand, Chira - Assamese, Chudaa in Oriya, Chiura in Nepali, Bhojpuri and Chhattisgarhi, Poha or Pauwa in Hindi, Pohe in Marathi, Phovu in Konkani and Pauaa/ Paunva in Gujarati.

Here is a recipe of Gojju Awalakki. We can have Gojju Awalakki for breakfast, snack or even dinner. We can also prepare this Gojju Awalakki during fasting or special days. It is also served during weddings (one of the breakfast item) and festivals too. Its spicy - sweet taste defenitely loved by all age group.

Ingredients :

Thick Awalakki :  3 Cups
Tamarind : Small lemon size (2 Table spoons of tamarind pulp)
Jaggery : 3 to 4 Table spoons
Sesame Seeds : 2 to 3 Table spoons
Turmeric Powder :  a pinch
Salt: to taste
Coconut : 1 Cup (fresh and grated).
Oil : 2 Table spoons
Ghee : 2 Table spoons
Mustard seeds : 2 Tea spoon
Urid Dal : 1 Tea spoon
Curry leaves : 1 handful
Jeera : 1 Tea spoon
Ingh : a pinch
Coriander leaves : 2 to 3 Table spoons.

Method :

1. Clean and wash Awalakki and put it in a big bowl. Wash coriander leaves and cut into small.
2. Wash and soak tamarind in hot water for 5 minutes and squeeze out the pulp and add it to Awalakki.

3. Add jaggery and salt to the awalakki.

4. Add turmeric powder.
5. Mix all the ingredients nicely and add 1/2 cup of water. ( Leave it for 5 minutes).
6. Keep a pan on the fire. Add Sesame seeds and dry roast till brown. When they start popping up put off the fire and leave it for cooling.

7. Dry grind sesame seeds, 1 spoon of mustard seeds, cut or grated coconut and jeera. (2 to 3 churn will do).

8. Keep the dry ground coconut mixtur aside.

Dry groumd coconut - mustard mixture

9. Now keep a bigger pan on the fire and heat. Add oil and 1 tea spoon of mustard seeds and urid dal.

10. Let the mustard seeds spurt. Add curry leaves and ingh. Add groumd nuts and fry till they are brown.
11. Put soaked awalakki mixture and mix it well. Let the fire be on low flame.

12. Add 1/2 cup of water and let it cook on low flame. Stir in between.

13. When all the water dries up add ground coconut, sesame - jeera mixture. Mix it nicely allow it to cook for 1 miunte.
14. Put ghee and cut coriander leaves on the top.

15. Mix it nicely and shift the ready awalakki to a serving bowl.

Serve with a cup of curd or Banana

Note :

You can also use more oil instead of ghee. You can use home made Rasam powder. You can also add cashew nuts instead of ground nuts. Adding red chilly powder or red chilly with mustard seeds will give a spicy taste and the good aroma. You can also add or reduce the amount of jaggery according to your wish. You can use lemon jucie instead of tamarind pulp. (2 lemons extract). You can use cut coconut or grated coconut. If you are using grated coconut, no need to dry grind the coconut. You can add it at the end and mix it well.
Serves : 4 to 5
Time 30 Minutes.