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Gojju Avval Making Made Easier
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Gojju Avval is a spicy south indian breakfast item, and is made from flaked rice.. this is how it is made: First off you prepare a diluted gojju from the puliogre gojju made and stored away .. into this you add roughly ground flaked rice ( poha ) and allow to soak for about 15 mts to 30 mts.. Next, you heat some oil in a kadai, fry black mustard seeds, chick peas ( with husk ), karepak, and peanuts .. ( you can also add a pinch of asafoetida ( hing ) .. when the peanuts have fried well add the soaked flaked rice into the kadai and stir and cook for about 5 to 10 mts ( depending ). You know when it has been fully cooked when the steam crackling noise reduces / stops.. now add salt to taste and about 2 or 3 table spoons of coconut powder/ gratings and .. EAT ! Note: Flaked rice is available in three or four thicknesses... the best one for this is the thickest...If you do not have puliogre gojju, then you can take some tamarind juice and add one or two teaspoons of rasam powder and a small peice of jaggery and soak the flaked rice in it and proceed the same way .

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