Avalosunda, Churuttu, Kuzhalappam & Vattayappam - Favorite Snacks of Kerala

Rice- 1 kg
?Grated coconut- 2
?Sesame seeds- 1 tsp
?Cumin seeds- 1 tsp
?Sugar- 1 kg
?Lime- 1
Cardamom (powdered coarsely)- 1 tsp

Wash and soak rice in water for 4 hours. Drain and grind to a powder like 'puttupodi`.

Mix it with grated coconut thoroughly and cover it for half an hour. Heat a kadai and dry roast it on a low heat. Stir it well and fry till the colour starts to change golden brown.

Sieve it and crush the balls and mix it with cumin seeds and sesame seeds. Allow it to fry for a few seconds and pour the sieved powder. Remove from heat.

Prepare a syrup of one thread consistency with sugar, lime juice and water. Add the cardamom powder and avolosupodi. Mix it well. Remove from heat. When it becomes little cold make small balls / unda.

Rice- 1 kg
?Grated coconut- 2
?Sesame seeds- 1 tsp
?Cumin seeds- 1 tsp
?Sugar- 750 gm
Water - 2 litres
?Lime- 2
?Cardamom powder- 1/2 tsp
?Vanilla essence- 1/2 tsp

Rice powder dried in the sunlight- 1/2 kg
Boiling water- just enough to prepare dough

Wash and soak rice in water for 4 hours. Drain and grind like puttupodi. Heat a kadai and dry roast it well along with grated coconut and cumin seeds. Remove from heat and sieve it. Crush the balls and mix it with the sieved flour and sesame seeds.

Make a syrup of one thread consistency by adding lime juice, sugar and two litres of water. Reserve a little for dipping the tip of the `Mandaka' and mix it with the avolosupodi already prepared. This is for filling. Keep it in hot condition.

To prepare the mandaka, add boiling water to the rice flour. Knead well. From this dough take a small ball (same as the size of a gooseberry) dip in the rice flour and roll out into thin rounds. Heat a tawa and roast one side of the `Mandaka'. Turn over it and press them down with a cloth. Do not allow it to become brown. After completing the whole dough, cool and warp all these `Mandakas' in a banana leaf. It will remain like this for two or three days.

When the filling is ready, cut the `Mandaka' into two and dip the two ends in the hot syrup and make a cone with this `Mandaka' and fill it with the avolosupodi mixed with the syrup. Tuck in the other end of the `Mandaka' into the cone. Press well. It is better to prepare the `Mandaka' first, and prepare the filling so that it will be in reasonably hot.

Rice powder- 1 kg
?Coconut grated- half
?Garlic- 15 cloves
?Cumin seeds powdered- a pinch
?Small onions- 8
?Sesame seeds- 1 tsp
?Salt- to taste
?Boiled water- 11/2 cup

Make a paste of onion, garlic and cumin seeds.

Dry roast the rice powder like puttupodi. Grind grated coconut coarsely and mix with this. Heat it until steam comes out. Remove from heat.

Add the ground onion, garlic, and cumin paste to it. Add boiled water and salt. Knead well. Add the sesame seeds also. Make a big ball and cover with a wet cloth or vessel.

From this dough take small balls (same size as goose berries) and press it with a greased banana leaf and roll it around a rod. Apply little oil on the rod in order to avoid sticking. Join the side together. Heat oil in a kadai and fry till done.. Drain and keep it in an airtight container.

Rice powder ( roasted)- 250 gm ?
Water - 1/2 cup
Sugar- 250 gm
?Sweet toddy- 1 cup ( or 2 teaspoon active dry yeast )
?Rava / sooji - 1 tbsp ?
Egg white- 1 ?
Grated coconut- 1 ?
Cardamom crushed- 4
?Salt- to taste
?Raisins- 1 tablespoon

Mix 2 tablespoon warm water and 2 teaspoon sugar. Add 2 teaspoon active dry yeast. Cover and keep aside for 20 - 25 minutes.

Cook rava with 1/2 cup of water into a thick porridge. Grind grated coconut well. Put the rice powder in a pot, add 1 cup sweet toddy ( or yeast solution ), sugar, ground coconut , cooked rava and salt. Knead well and keep aside for over night or 6 - 8 hours. Beat the egg white till it is light and fluffy. Add the beaten egg and cardamom to the mixture. Grease a vessel and pour the mixture into it, sprinkle raisins on top and steam for 15 - 20 minutes or till done.