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
Ingredients needed
Raw rice/pacharisi - as needed
Sieve
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
Kozhukattai
Thenkuzhal
Uppu Seedai
Pottukadalai Murukku
Vella Seedai
Butter murukku
Spicy mani kozhukattai
Ila Adai
Mullu Murukku
Ribbon Murukku
Akki Roti
Thattai
Mani Kozhukattai
Uppu Kozhukattai
Godhuma Dosa
Rava Dosa
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Though basic but very useful post. Thanks for posting.
ReplyDeleteAfter 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)
ReplyDeleteYes, 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.
DeleteThanks for posting this. Very useful...
ReplyDeletePretty much useful post padhu
ReplyDeleteWhich rice type to use?
ReplyDeleteRaw rice
DeleteWhat is the difference between home made flour and readymade flour
ReplyDeleteStore bought regular rice flour will not be prepared as in the above method. They mostly grind raw rice to fine powder.
DeleteRice flour is added to kootu to thicken if it's too runny.
ReplyDeleteCan 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.
DeleteThank you mam. Big fan of your cooking mam. All the dishes that I've tried from your blog is a success. 😆
DeleteHi mam, can u post home made wheatflour
ReplyDeleteCan we use bullet rice for this flour
ReplyDeleteCan you share which raw rice you buy like maavu arisi or IR 50 or ponni raw rice
ReplyDeleteI get ponni rice only. I use maavu arisi only for appam and idiyappam.
DeleteThanks Padhu for your response.
ReplyDelete