Most of the Indian snacks like murukku, thattai, kozhukattai are made with specially prepared rice flour. I find it difficult to post the whole procedure of making rice flour, every time I post a murukku, kozhukattai or thattai recipe. You can use this rice flour not only for snacks but also for making rava dosa, godhumai dosa or for any dish that uses rice flour. Today we will learn how to make rice flour at home following this easy recipe.
Wash the rice 2-3 times and soak it in plenty of water for 1 hour.
Drain the water completely and spread it on a cloth (any cotton cloth or a clean cotton dupatta) and dry in shade inside the house.
When the rice is moist (not fully dried) give it in the flour mill/rice mill and get it ground to a fine powder. If you do not have flour mill in your place, dry grind it in a mixie/blender.
After grinding it to a fine powder, sieve it and spread it on a wide plate (tambalam) and dry it for 2 or 3 days in shade inside the house.
Make sure the rice flour is completely dry and there is no moisture in the rice flour before storing it.
Store it in an air tight container at room temperature.
Homemade rice flour using mixer/mixie – Follow the same method above and grind it batch by batch.
Storage and Shelf life – It has a shelf life of 3-4 months.
Note – You can dry roast the flour slightly until hot to touch, if needed but not necessary. For kozhukattai alone, you should not dry roast the flour.
Few Recipes using Homemade rice flour
If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. Thank you!