Wash and soak the rice in warm water for 3 to 4 hours.
Drain off the water and spread the rice on a kitchen towel until it is completely dry. This takes about an hour. Dry grind the rice to powder
Add coconut, cumin seeds and salt to the rice powder and mix it thoroughly using your hands. Press this down tightly and keep this covered for an hour.
Roast this in a wide pan until the colour begins to turn to light brown. Roast in batches in case you do not have a wide pan.
Always keep on low flame and using a spatula keep moving the mix around so that it cooks evenly and does not stick onto the bottom of the pan. This process may take about 30 to 40 minutes.
Let it cool and grind it to powder consistency. Sieve it and grind again until all the particles gain the same consistency.
Store in an airtight container. It lasts outside for a month to two and if refrigerated longer.
Avalose podi is usually served with a sprinkle of sugar with banana mashed into it.
By Ria Samuel