Gojjavalakki is one of the tastiest breakfast food and if you have an instant mix for this then it is really wonderful.
Gojju means sauce and avalakki means beaten rice or poha.
Whenever you want a quick breakfast you have to just mix water and keep it aside for few mins.
It's a no onion no garlic recipe prepared during fasting in Karnataka. It is also served as prasadam in temples.Yummy yet healthy and gluten free alternative for upma made using beaten rice/ poha.
The original recipe uses coarsely ground Thick beaten rice or poha. It is mixed with a sweet and sour sauce. When it has soaked up all the sauce, it is tempered with a fragrant tempering. You will love this sweet, sour and spicy poha with lots of crunchy bits of dal and peanuts.
Since we are cooking without kitchen we are going to do it differently.
I came across this instant mix 7 years back in a blog named Sumscuisine. I have been using this successfully since then with just a few alterations to speed up the process. It turns out delicious each time. Prepare this mix and store it in a jar. Eat a spoonful of this dry mix it is so tasty, you might finish the entire container without even trying it mixing with water.
Here is the recipe to make this Instant Gojjavalakki Mix.
Thick beaten rice /poha 4 cups (do not use thin poha)
1 small lemon size Jaggery, finely chopped / 3 T Jaggery powder
Tamarind 4 tsp/ small lemon size
Rasam powder 2 tsp
Sambar powder 4 tsp-6 tsp
Dessicated coconut /grated dried coconut 1/2 cup-2/3 cup (OPTIONAL)
For the tempering/ tadka
6 tsp/ 2 tbsp oil
2 tsp mustard seeds
2 tsp chana dal
2 handfuls of peanuts or less
2 tsp urad dal
1 dry red chilli (seeds removed and broken into bits)
20 curry leaves (chopped finely with scissors)
2 tsp turmeric powder
3 tsp/ 1 tbsp sesame seeds
1. Sieve Beaten rice in a sieve or pick out any unwanted particles out of it.
2. Pick out any fibers or hard outer coating clinging to the tamarind. Dry roast this tamarind for a minute or two in a heavy kadai or a non stick pan.I usually place this in a microwave glass bowl and heat it for 15 to 20 secs.
3. Powder the beaten rice (poha) in the mixer along with the roasted tamarind to a coarse powder.(should resemble semolina or rava).
4.Take this coarsely powdered poha (Beaten rice) into a wide bowl. Add the jaggery powder, rasam powder, sambar powder and salt and mix well.
5. Start the tempering process by heating a small pan with oil. Now put in peanuts and stir.
When peanuts are roasted add chana dal and after few seconds put in urad dal and by the time both these dals become golden, you should put broken red chilli, chopped curry leaves and turmeric.When curry leaves become crisp put in sesame seeds and as they start to pop, switch off the heat.
6. Pour the tempering over the poha mix. Also add the dessicated coconut or grated copra (dried coconut).
7. Stir with a spatula so that all the items get thoroughly mixed.
Taste this poha mix to check for salt. You can also add a little bit of extra jaggery, salt or sambhar powder if needed.
8. Cool it well and store it in few 100 or 200 ml air tight containers. And use a dry spoon and a dry hand each time.Try not to store the entire mix in a single jar. You can refrigerate this too.
How to use this ?
You can eat this cold or hot. Heat in microwave or rice cooker or in a kadahi.
Click on this green colored title for the recipe with step by step picture.gojjuvalakki .
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