As with many Kerala specials, I was introduced to this sweet/snack by our neighbour V aunty. I have no clue what the name 'Avalose' implies. Because it doesn't indicate any of the ingredients used or the taste of it. If any of you have any idea of it do share it with me. Whatever be the name, the ingredients used easily available ones - Rice and Coconut and a little of jeera/cumin to flavor it up. This was not part of the traditional cuisine (Kerala Iyer) followed at home. During my childhood days, when we were living as joint family, recipes outside our traditional cuisine were not very common. The occasional indulgence was chappati/ puri with Potato masala. As always, you will yearn for the goodies which is not available to you. Later on when we moved to our own house and with our constant pestering Amma got the recipe from V aunty. The recipe is very simple but the taste is simply out of the world. This is generally made in large quantities and is taken a snack. There are some flour mills, where they pound the rice and roast coconut and the rice flour together.
- Rice flour - 1 cup, preferable home made
- Fresh grated coconut- 1/2 cup
- Cumin/Jeera - 1/2 tspn
Mix flour and coconut together and keep aside for an hour or so. While mixing this way, the flour will absorb the moisture from coconut and the flour will turn fluffy. The mixture will turn dry and it will ease in roasting.
Heat a kadai. Roast jeera ad then add the flour mix to it. Roast in medium heat, till it is light brown. I love the the aroma of roasted rice and coconut. If there is any lumps, try to break it with hand. Or to get a uniform texture, just pulse it in a mixer for few seconds.
While serving, take some avalose podi and mix in sugar and eat. Optionally, you can slice some banana pieces and mash it along and serve. Personally, I like to eat with sugar only.
Note: Roasting should be done on medium heat so as to bring out the flavors and for even roasting.