I am back after a long hiatus. 🙂 Avalos Podi is a simple yet popular teatime snack from Kerala. It is made by roasting rice flour and grated coconut. ‘Podi’ stands for Powder in Malayalam. So Avalos Podi is nothing but powdered rice flour and coconut. My husband is fond of Avalos Podi and he can have it any time of the day. Avalos Podi, if prepared properly has a long shelf life. It can be kept for a minimum of 3 months in airtight containers.
Avalos is usually eaten along with ripe bananas and sugar, similar to Rava Uppumavu. You can also use honey instead of sugar.
- Raw Rice Flour – 1 kg
- Fresh Grated Coconut – 2 whole coconuts (Approx 8 cups)
- Cumin Seeds (Jeerakam) – 1 handful
- Salt – to taste
- Thoroughly combine rice flour, grated coconut, half of the cumin seeds and salt using your hands. Keep it aside for 1 hour.
- Heat a wide and heavy bottomed pan. Throw in the rest of the cumin seeds and lightly roast it.
- Add the rice flour and coconut mixture to the pan.
- Fry everything on medium heat, stirring continuously till it becomes a light brown color.
- You will need to stir continuously so that the powder does not stick to the bottom of the pan.
- It will take atleast 25-30 minutes for the powder to get roasted thoroughly. So, please be patient.
- Allow it to cool completely and store in airtight containers.
- You can also use Frozen Shredded Coconut for making Avalos. Defrost the coconut and measure around 8 cups of shredded coconut.
- If you don’t like lumps in your Avalos Podi, you can powder it in a grinder.