I love anything made from rice flakes (Avalakki) or beaten rice. I say this for many things often I know. But this huli avalakki =>tangy rice flakes are SPECIAL in that they are always moist, always have the ingredients on hand and always make the house smell good way. There are hardly any recipes in my life that I make a handful of times. That is the sad truth of life as a FOOD BLOGGER.
Some recipes are so authentic that they are passed from generation to generation and are the treasures of a woman who love cooking. Huli avalakki is not that kind of recipe. I hardly remember eating this crumbly rice flakes in my childhood. So the question is where did I get the recipe from?
When we stayed in Bangalore 3 years ago, my neighbor lovingly gave this huli avalakki to devour. My daughter instantly fell in love with this and I too couldn’t resist myself from asking her the recipe. When I prepared huli avalakki for the first time, it was sticky. I learnt the importance of WATER quantity in the gojjavalakki recipe and in my next trial I was precise and the tangy rice flakes turned really awesome being moist, crumbly and easily swallow-able.
The rice flakes to water ratio remains 1:0.5 cup, use the same water to soak tamarind and jaggery. When both tamarind water and diluted jaggery is ready, then your huli avalakki is done within minutes. So head on to kitchen to make this and taste the awesomeness.