7 मिनट में 100 साल पुरानी नानी दादी वाली रेसिपी पोहा से | Gojju Avalakki | Zayka Ka Tadka Live 

7 मिनट में 100 साल पुरानी नानी दादी वाली रेसिपी पोहा से | Gojju Avalakki | Zayka Ka Tadka Live
This recipe was prepared by lovely Mom: Anupama Jagdeesh Rao From Bangalore
RECIPE
Ingredients
FOR PREPARING RASAM POWDER :
Dry Coriander Seeds / Sabut Dhania - 3/4 Cup
Cumin Seeds / Jeera - 1 tbsp
Black Peppercorns / Kali Mirch - 1 tbsp
Dry Red Chilli / Sukhi Lal Mirch - 1 Cup
Bengal Gram / Chana Dal - 1 tbsp
Dry Fenugreek Seeds / Dana Methi - 1 tbsp
Turmeric Powder / Haldi Powder - 1 tsp
Curry Leaves / Curry Patta - 1/2 Cup
FOR PREPARING GOJJU AVALAKKI :
Flattened Rice / Poha - 1 Cup
Turmeric Powder / Haldi Powder - 1/2 tsp + 1/2 tsp
Red Chilli Powder / Lal Mirch Powder - 1 tsp
Salt - As per taste
Rasam Powder - 2 tsp
Jaggery Powder / Gud - 2 tsp
Oil - As required
Tamarind Water - 1 tbsp
Hot water - As required
Peanuts / Mungfali - 1/4 Cup
Bengal Gram / Chana Dal - 1/2 tsp
White Gram / Urad Dal - 1/2 tsp
Asafoetida / Hing - As required
Curry Leaves / Curry Patta - A few
Grated Dry Coconut / Sukha Nariyal - 1 tsp + For garnishing
tsp = teaspoon
tbsp = tablespoon
Instructions
FOR PREPARING RASAM POWDER :
1. Roast all ingredients of rasam powder separately except turmeric powder for 2 to 3 minutes on low flame till the nice aroma begins to rise.
2. Let it cool down. Then take out all ingredients in a grinding jar. Grind them in for a few seconds and prepare its powder. Then add turmeric powder and mix well. Store it in an air tight jar.
FOR PREPARING GOJJU AVALAKKI :
3. Coarsely grind the poha in a grinding jar. Take it out in a mixing bowl. 4.Add 1/2 tsp of turmeric powder, red chilli powder, salt, rasam powder, jaggery powder, and 2 tsp of oil. Mix well.
5. Then add tamarind water and mix well. Now add hot water and mix well. Soak it for 5 to 6 minutes.
6. Heat 1 tbsp of oil in a pan. Add peanuts and roast it for 2 to 3 minutes on medium flame.
7. Then add chana dal and urad dal. Mix well. Roast it for a few seconds on medium flame.
8. Now add 1/2 tsp of turmeric powder, asafoetida, curry leaves, and dry coconut. Mix well.
9. Saute it for 1 to 2 minutes on medium flame. Now add the soaked poha mixture and mix well.
10. Once done, turn off the flame and take it out on a serving plate. Garnish it with grated dry coconut.
11. 'Gojju Avalakki | Huli Avalakki' is ready to be served with curd.