|raw rice||1/2 kilogram|
|coconut (scraped)||1 full|
|cumin seed / jeera||1 teaspoon|
|Dry ginger powder / chukku||a pinch|
|Black sesame seeds||1 teaspoon|
1. Soak rice in water for 4 hours, drain it, dry it and make it into a coarse powder.
2. Scrape coconut and keep it aside.
3. In a wide mouthed bowl, mix the rice flour, scraped coconut, 1/2 teaspoon cumin seeds, dry ginger powder, and salt. Rub it nicely with your fingers and mix it nicely. Keep it aside for 1 hour. (Take care the rice flour should be dry)
4. After one hour, heat a heavy bottomed pan or kadai (usually, done in an uruli, but if you don’t have, no problem. Make use of a thick bottomed kadai or pressure cooker)
5. Add the rest of the cumin seeds and black sesame seeds and roast it. Then add the mixture and roast it nicely till the color starts changing. (You will notice, initially, the color will be white and will slowly change to light brownish color).
6. Reduce the flame and roast it till it leaves nice aroma and it gets light brownish in color.
7. As soon as it becomes light brownish in color, turn off the flame and transfer the contents to another bowl. Otherwise, it will get burnt due to the heat of the pan.
8. Sift the flour through a sieve (a bigger one) and then grind the bigger pieces that are left.
9. Fry that well and mix it with the fried avalose podi.
10. Allow it to cool and then store it in an airtight container.
11. Serve it with sugar and bananas.