Avarekayi Kadabu

Ingredients:

• Rice-rava (akki tari) or Idli rava - 1.5 cups
• Avarekayi (Val Lilva) - 3 cups
• Water - 5 cups
• Coconut - 2 cups
• Ghee - 5 tbsp
• Hing - Less than 1/4 tsp
• Jeera - 1.2 to 2 tsp
• Salt - 1.25 tsp

Method:

1. Pressure cook avarekayi with 5 cups water and salt for abour 5 whistles till it becomes soft.
2. Roast rice-rava till it starts to emit a nice aroma.
3. Place a vessel with a thick base (you can continue to use the pressure cooker, but without lid) on medium flame. 
4. Add roasted rice-rava to the cooked avarekayi in the cooker, along with jeera, coconut, ghee and hing.
5. Keep stirring the mixture till it becomes thick with a consistency like upma.
6. Now place the lid on the vessel and leave for 5 minutes. Then remove from stove.
7. After a few minutes, make medium sized balls of the cooked mixture.
8. Serve with jaggery or pickle and ghee.