If you are born and brought up in Kerala, South India, you will encounter certain dishes which you can’t find anywhere in rest of India. Trust me, Indian restaurants outside India are not catering true authentic cuisine’s diversities exist in that huge nation. There are some dishes, which are just pure nostalgic, this avalose podi/roasted rice and coconut powder is one of those kinds. All of a sudden I remembered my mom, and still after all these years miss her lot, and decided to make this, as she always make it for me and my sister, after we came back from school.
This is one dish, which everybody in Kerala has eaten at least once in their life time. It is mostly made by moms as a after school snack for kids. It seems like in those days, moms were more health conscious; they would make everything at home, and rarely buy something outside. Nowadays bakeries take full responsibility to feed everyone their afternoon snack as everybody is very busy nowadays. I always to try to make fresh food at home, but my kid’s love MacDonald’s French fries, Burger King’s onion rings and pizza. They get that during the weekends.
Coming to avalose podi, podi means powder in Malayalam. In some areas of Kerala, this avalose podi is also named as pooram varuthauthu or pooram podi. I don’t know why they call it by that name. This is basically a mix of roasted rice flour, grated coconut, cumin and salt. First homemade rice flour is made like this. Then it is mixed with freshly grated coconut, cumin seeds and salt. Everything is mixed together and set aside for one hour,if you want you can pulse them for one or two times to make it a fine powder. Later it is roasted until it becomes golden brown color. Usually avalose podi is enjoyed with little sugar and a banana. later it is roasted until it becomes golden brown color. Usually avalose podi is enjoyed with little sugar and a banana.
When this avalose podi is mixed with jaggery syrup and shaped into small balls, then it becomes Avalose unda. This avalose podi also used as filling to make Churuttu , a traditional Christian snack/ dessert common in the Kottayam region of Kerala. The filling is sweetened Avalose Podi stuffed into a thin sheet made with maida/ all-purpose flour. You can see the filling through the outer covering that is characteristic of Churuttu.
My next attempt will be to make avalose unda or churuttu. I haven’t decided which of those yet. The batch of avalose podi I made just vanished. My daughter liked it very much. I only made a small quantity as I was not sure of the proportions my mom used to use. Yes I did it; as mom’s measurement is always 1 kg rice flour and 2 fresh coconuts which quite confusing for me.
Here comes the recipe, try it for you, one better thing is this really gluten free snack also vegan too. Aroma of roasted coconut is really intoxicating (at least for me). You can control the amount sugar you add, and then it becomes a diabetic friendly recipe.
Serving size: 2
- ¾ cup rice flour Homemade recipehere
- ⅓ cup freshly grated coconut
- ¼ teaspoon cumin seeds
- ¼ teaspoon salt
- In a bowl mix rice flour (use homemade recipe here)
- grated coconut, cumin and salt and set aside for 1 hour.
- This will help to absorb moisture from grated coconut.
- Pulse it one or two times to make it into a fine powder ( you can skip the this step if you want)
- Roast everything until it becomes golden brown color.
- You will also get aroma of toasted coconut. It will take about 15 minutes.
- Once toasted remove from fire and transfer to plate or baking sheet and set aside for complete cooling. It will take about 30 minutes. Then transfer to air tight container.
- Enjoy with little sugar and banana.
- You can keep it in room temperature for about 3 weeks.