Wash the rice under water, till the water runs clear. Soak the rice in water for 2 hours. Drain the water and keep aside the rice in the strainer for 30-45 mins.
Grind the rice, without water to a coarse powder (refer notes). Sieve the ground rice and if there are lumps, grind it again.
Add coconut to the ground rice and mix it with your fingers. Add cumin seeds and salt and mix well. Bring the mixture together and cover and keep it like that for 1-1.5 hrs.
Take a wide, deep and heavy pan. Roast the mixture on low heat till it becomes golden brown. You need to stir continuously to ensure even browning of the mixture. It will take around 35-45 mins on low flame.
Remove from fire and let it cool. Pulse it in the mixie for a few seconds to remove the lumps.
Store in an airtight container. You can keep it at room temp for 2-3 weeks.
Serve it with sugar and banana.
The ground rice powder should be coarse but not too rough also. It must be soft but has a grainy texture. I powdered the rice in two batches. Also, if you dont have a big pan to roast the mixture, roast it in two batches. While roasting the mixture, it may become clumpy and crumbly initially, but it will be ok after 5-10 mins of roasting.
This Avalose Podi was printed from https://mariasmenu.com/snacks-starters/avalose-podi.
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