Pressed Rice can be prepared in many ways. Being a wife of a chemist, I thought of naming the 'other' ways of making them as isotopic preparations. In Chemistry an isotope means "Atoms of the same element can have different numbers of neutrons; the different possible versions of each element" , why not apply this to our avalakki/pressed rice preparations? :D
Mom prepared atleast 4 varieties of avalakki, so I had enough reasons to call them isotopes. ;) One of the tastiest isotopic preparation is 'Gojju Avalakki'.
A favorite and easy to make breakfast. Here is how you can make tasty gojju avalakki for yourself :
Ingrediants:
Rice Flakes/Pressed Rice/Avalakki/Avval - 1 big cup
Tamarind Juice - 2 tbsp
Turmeric - 1/2tsp
Sambar Powder : 1tbsp
Salt
Oil - 1tbsp
Mustard - 1 tsp
Peanuts : a handful
Curry Leaves
Hing-1 big pinch
How to make it:
Take Avalakki in a blender and powder it. It should take 30 sec to powder pressed rice and not more than that. Powdered avalakki looks like semolina at this stage.
Take pressed rice semolina in a big bowl and wash it with water. Add little water to avval, tamarind juice, turmeric, sambar powder, salt and mix.
Keep it aside for about 7 mins. Mix the contents again.
Heat oil in a pan, add mustard seeds and let it splutter.
Add peanuts, fry them till they turn red. Add curry leaves and a pinch of hing.
Switch off the stove and add soaked Avalakki mix. Mix well.
Warm it up and garnish with grated wet coconut and coriander. Serve it with a cup of hot coffee.
Mom prepared atleast 4 varieties of avalakki, so I had enough reasons to call them isotopes. ;) One of the tastiest isotopic preparation is 'Gojju Avalakki'.
A favorite and easy to make breakfast. Here is how you can make tasty gojju avalakki for yourself :
Ingrediants:
Rice Flakes/Pressed Rice/Avalakki/Avval - 1 big cup
Tamarind Juice - 2 tbsp
Turmeric - 1/2tsp
Sambar Powder : 1tbsp
Salt
Oil - 1tbsp
Mustard - 1 tsp
Peanuts : a handful
Curry Leaves
Hing-1 big pinch
How to make it:
Take Avalakki in a blender and powder it. It should take 30 sec to powder pressed rice and not more than that. Powdered avalakki looks like semolina at this stage.
Take pressed rice semolina in a big bowl and wash it with water. Add little water to avval, tamarind juice, turmeric, sambar powder, salt and mix.
Keep it aside for about 7 mins. Mix the contents again.
Heat oil in a pan, add mustard seeds and let it splutter.
Add peanuts, fry them till they turn red. Add curry leaves and a pinch of hing.
Switch off the stove and add soaked Avalakki mix. Mix well.
Warm it up and garnish with grated wet coconut and coriander. Serve it with a cup of hot coffee.
20 comments:
Gojju avalakki super agi idhe Lakshmi, nan idhanna India indha tharaskonde. Mom in law made a ready mix, adhakke neer hakidhre saaku, its ready to eat. :D I'm too lazy to make it!!
Looks delicious! I haven't made this in a long time. Arvind doesn't like Avalakki, so I just have to make it for myself!:)
A suggestion: add roasted sesame seeds for garnish..only about 1/2 teaspoon.
Or, use puliyogare sauce/ powder.
neela
slurrp is the word;)
This was one recipe I was looking for during gokulashtami last year.Finally I gave up. Now, here it is in front of me. Thanks for sharing.
I love gojju avalakki, we make this way for festivals. Regularly we add onions to it without grinding avallaki. Nice isotopic preparations Lakshmi.
@Namratha,
Ready gojju avalakki mix? olle idea ri...can you post the recipe how to do it? It can help people like me who are in a hurry to cook. Goodness!! MTR people have not discovered it yet :D
@ Ashakka,
At my house, avalakki is always on demand. That is the reason there are atleast 3 ways to make it!!
@ Vaneecha,
Thanks for the suggestion dear. Will try it next time.
@ Sia,
Thanks SH.
@Mythreyee,
you can make for this year's gokulasthami :D Thanks for coming by!
@ Madhu,
Ya, it comes handy during festivals. Esp while we are cooking no onion stuff!
this is one of my fav. recipes with pressed rice. In Telugu we call it "Atukula Upma". Nice post.
I alwaya make this it tastes soo good
I never tried this recipe. I will try this soon.
Thanks for visiting my blog.
I have one request, I was regular reader of Dinning Hall but I am not a Team Member. Now Dinning Hall is member only reader blog, I want to be part of that blog. So can you tell me how to become part of that blog?
Thanks in advance.
This is how my grandma makes this and my favorite!
hey lg, thanks for visiting my blog. the avalkai looks delicious - jodha akbar movie is on youtube now :) hehe
@ Uma and Sagari,
Even I love this very much. Telugu name fits perfect I think. It looks like upma.
@ Trupti,
It is sad to say that DH will be closing down from March. We all miss reading DH too!
Lavanya and Valli,
Thanks dear. Will watch JA on you tube :D Thanks for telling me that!
oh that's sad..I a learn lot of things from DH. Why DH is closing? Is anybody going to start same type of blog?
What a delicious-looking recipe. I don't cook pressed rice often because my hubby isn't a big fan, but this recipe sounds like it would be a winner. Thanks for posting it!
That's a nice title for your dish. Never tasted this before. Looks very nice.
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Looks delicious and colourful.....
hey, lakshmi, u r super! u know what, i love this gojju avalakki. one of my friend's mother (in Bangalore) used to make very tasty gojju avalakki... i always used to repent for not asking recipe with her. Now that you have shared this, i will prepare myself and see how it comes... thanks, dear!
yummy, my favourit!!
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