Follow these steps for perfect results
Poha (Flattened rice)
Onions
finely diced
Green Bell Pepper (Capsicum)
finely diced
Tamarind Paste
thick
Jaggery
Sambar Powder
Turmeric powder (Haldi)
Mustard seeds
Chana dal (Bengal Gram Dal)
White Urad Dal (Split)
Roasted Peanuts (Moongphali)
Curry leaves
Green Chillies
slit
Asafoetida (hing)
Coriander (Dhania) Leaves
finely chopped
Fresh coconut
grated
Sunflower Oil
Salt
to taste
Combine tamarind paste, jaggery, salt, and sambar powder in a mixing bowl.
Add flattened rice to the mixture and coat well.
Sprinkle water on the flattened rice and let it soak for 20-30 minutes.
Heat oil in a pan and add mustard seeds; let them splutter.
Add urad dal, chana dal, and peanuts; cook until golden brown.
Add asafoetida, green chilies, and curry leaves.
Add chopped onions, turmeric powder, and salt; sauté until onions soften.
Add diced bell pepper and cook for a few minutes.
Add dry tamarind powder and reserved jaggery.
Add the soaked flattened rice and mix well.
Adjust salt to taste.
Garnish with coriander leaves and grated coconut.
Serve hot.
Expert advice for the best results
Do not oversoak the flattened rice, as it can become mushy.
Adjust the amount of tamarind paste and jaggery to your liking.
Roast the peanuts until golden brown for a better flavor.
Everything you need to know before you start
15 mins
Soaking the poha can be done ahead of time.
Serve in a bowl garnished with fresh coriander and coconut.
Serve hot as a breakfast or snack.
Serve with a side of yogurt or raita.
The spices in the chai complement the flavors of the Gojju Avalakki.
Discover the story behind this recipe
A popular breakfast dish in Karnataka.
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