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.
Homemade Rice Flour
Prep Time : 5 mins (soaking, drying time not included)
Recipe Category: Cooking Basics
Recipe Cuisine: Indian
Author:Padhu Sankar
Recipe Cuisine: Indian
Author:Padhu Sankar
Ingredients needed
Raw rice/pacharisi – as needed
Sieve
Method
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
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Though basic but very useful post. Thanks for posting.
After making the rice flour in mixie, can we dry it a microwave oven? … (In places where the atmosphere is high in humidity and air drying is not effective)
Yes, you can slightly heat it stirring from time to time. Only thing is make sure there is no moisture in the flour before storing otherwise the flour will get fungus. If you do not want to store, you can make needed rice flour alone.
Thanks for posting this. Very useful…
Pretty much useful post padhu
Which rice type to use?
Raw rice
What is the difference between home made flour and readymade flour
Store bought regular rice flour will not be prepared as in the above method. They mostly grind raw rice to fine powder.
Rice flour is added to kootu to thicken if it's too runny.
Can it be added to all veg and non veg dishes if the dish turns out to be runny?
Will the taste differ?
Please answer my query.
I'm a beginner in cooking.
Just learning the basics by trial and error method. Please help me madam.
Thanks in advance mam.
Yes, you can. 1/2 tsp of rice flour is not going to make any difference. For paneer gravy dishes, you can add cashew nut paste to thicken.It also gives richness to the dish.
Hi mam, can u post home made wheatflour
Can we use bullet rice for this flour
Can you share which raw rice you buy like maavu arisi or IR 50 or ponni raw rice
I get ponni rice only. I use maavu arisi only for appam and idiyappam.
Thanks Padhu for your response.