Avalos Podi (Rice Flour Snack)

When JFI Flour was announced, I wanted to make something flour-y to project the theme.What else other than Avalos podi? Flour, that you can eat?

How many jars of Avalos podi, we, ever-moving Keralites would have taken to hostels or homes abroad, to eat with a little sugar or a simple banana? If you pass by my home in Kerala and get the whiff of avalos podi frying, you can be sure someone is leaving the next day. What other snack is there, which is simple to make, stores very well yet so filling and needs very simple accompaniments?

'Podi' means flour in Malayalam. No clue what Avalos means. Maybe it is the creator’s name?This is a very simple recipe and a good snack item. This will store good for 6 months if done properly.

Raw Rice Flour coarsely ground to sooji like consistency (If you don't get raw rice in that consistency, soak raw rice overnight, dry it completely on absorbent paper, then grind it coarse in your spice grinder).

Mix 1 cup of coarse ground rice flour with ½ cup of freshly grated coconut with ½ tsp of cumin and ¼ tsp of salt water. Keep aside for 3 hours.

Now take a flat pan or an uruli, heat it well and fry it until it turns light brown. Make sure you keep on stirring so that it won’t get burned. It should only turn a light brown color. Be very careful. You have to continuously stir so that it doesn’t burn.Now sieve the fried flour through a corase strainer and grind the lumps and add it to the fried avalos podi.Serve with a little sugar or a banana.

We also make 'avalos unda' with this which will test the strength of your teeth. About that later…

I am tired! Not from cooking but from thinking up stuff for events. My brain really hurts! No more events…please…for couple of months. :-)