Add dry coconut and mix. Turn off heat and let it cool
Grind into a fine powder
To the same powder in mixie add the poha. Blitz till avalakki is a fine powder
Put this poha mixture into a vessel
Pour the liquid mixture over avalakki. Mix till all liquid gets absorbed. At this stage the mixture will be very wet. Keep aside for atleast 2 hours
After 2 hours, mix up all the poha and break up lumps with the edge of a sharp spoon
In a pan heat oil. Add mustard, let it splutter
Add broken red chilli and hing
Add chana dal, urad dal, green chillies, curry leaves. Fry till golden
Add groundnuts. Fry till crisp. Add haldi (optional)
To poha add grated coconut and chopped coriander
Add vaggarne/tadka to poha mixture. Mix well
Add coriander and grated coconut on top. Serve. Enjoy with a cup of yogurt
Notes
Use thick variety of avalakki/poha (refer to picture), using thin variety makes huLi avalakki a sticky mess and the thickest variety (gatti avalakki) makes it very hard and the liquid does not get absorbed
Adjust rasam powder as per your taste. I will soon post the recipe for rasam powder
Keep all dry ingredients ready the previous day to save time
Always add masala mixture to powdered poha and not other way round. This will not create any lumps
When masala mixture is added to poha, it will be very wet and will be sticky. But as it sits for a couple of hours all moisture gets absorbed. This process also slow cooks the poha at room temperature
Do not heat the poha. It spoils the taste
If I make this on a non-festival day, and I have leftovers in the evening I add some chopped onions for a chaat like flavour
Recipe by Food Of Interest at https://foodofinterest.com/gojjavalakki/