|gojjavalakki / Huliavalakki|
Gatti Avalakki ( Thick Beaten rice) 2 cups
Mysore sarinapudi 3 tea spoon full
Tamarind I big lemon size
Jaggery size of 1 big lemon
Salt to taste
Ground nut 3 table spoon full
Gram dhal 2 teaspoon full
Black gram dhal 2 tea spoon full
Mustard seed ½ teaspoon
Asafoetida 2 pinches
Cumin seeds and fenugreek seed powder 1 teaspoon.
( equal quantities of fried cumin seeds and fenugreek seeds are mixed and ground in to fine powder and kept in an air tight container and used when needed).
Dried coconut 3 table spoon
Black sesame seeds 3 table spoons
Curry leaves 3 springs
Coriander leaves 3 strands
Oil 3 table spoons
Powder jaggery and keep aside.
Fry Black sesame seeds and powder.
Fry dried coconut and powder.
Boil tamarind in ½ cup of water, cool, and extract paste. Add sarinapudi Jaggery salt and boil till it becomes thick paste. This is tamarind gojju..
Grind thick Avalakki in to coarse powder. Remove the powdered portion by sieving through a sieve which has fine mesh. Powdered portion can be used while making dosa.
.Take the coarse portion in a big dish and pour plenty of water at once squeeze it well under water and quickly drain the water through a plastic sieve and press and remove as much of water as you can. This process should be done very fast. Otherwise gojjavalakki will become lumpy avalakki!!!!!!!
Add tamarind gojju to the soaked and drained avalakki powder and mix it well.
Keep it aside for 10 to 15 minutes so that avalakki powder becomes soft. Add dry coconut powder, Black sesame seed powder and cumin and fenugreek powder and mix well.
Prepare seasoning by heating 3 table spoons of oil in a kadai ,add Mustard seeds, Gram dhal,Black gram dhal, and Ground nut. When the seeds become light brown in colour add asafoetida and finally add curry leaves. Pour Avalakki mixed with tamarind gojju in to the kadai and mix it with the seasoning. Garnish with chopped coriander leaves.