This is one of the signature items of my Mom. She always makes this in huge quantities. Most of the time, it gets converted to Avalose Unda (will be posting the recipe soon). Now that Moms visiting me, we made it together. Mom said it was the first time in her life that she made such a small quantity!!! :) And, also Mom adds half a tea spoon of black sesame seeds while roasting but sadly, we get only white sesame seeds here, so we omitted adding sesame.
Rice Flour: 3 cups (Raw, not roasted)
Fresh Coconut grated: 2 cups
Jeera/Cumin: 1 tsp
Salt: 1/2 tsp
Mix the coconut with the rice flour properly.
Keep it closed for 2 to 3 hours.
Now add the cumin to the mix.
In a heavy bottomed pan, stir the mix on medium heat.
After a few minutes, lower the heat again and keep stirring till it is fried well (it took about 30 minutes for me)
Remove from fire and again stir for a minute or 2.
Let it cool completely.
Serve it with banana and sugar. You can store it in airtight containers, it will last for a long time.
The Avalose podi can be made to avalose unda with either jaggery or sugar syrup. I shall post that recipe soon.
Linking this to Kerala Kitchen on Palakkad Chamayal