Kerala
Avalose podi
Rice flour and coconut roasted slow until it smells like a Kerala kitchen at 4 pm.
50 minTime
3 gProtein each
mildSpice
Make it your way
Grandma's wayHand pounded rice, fresh coconut, a heavy uruli.
The original224kcal
3 gprotein
3 gfibre
50minutes
Avalose podi as Kerala homes roast it.
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
5 steps- 1Rub the grated coconut, cumin and salt into the rice flour with your fingertips until it feels like damp sand. Add a splash of water only if it is too dry.
- 2Cover and rest for 1 hour.
- 3Roast in a heavy kadai on low heat, stirring continuously, until golden brown and dry.
- 4Spread on a plate to cool fully, then pulse briefly in a mixie and sieve if you like it fine.
- 5To serve, mash banana with a spoon of sugar and sprinkle generously with avalose podi.
Serve it like this
Serve a mound on a small plate beside mashed banana, with a spoon of sugar on the side.
