Home Kitchen Basics and Microwave Cooking Home made rice flour | indian kitchen basics

Home made rice flour | indian kitchen basics

by Jeyashris Kitchen
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home-made-rice-flour
Home made rice flour is generally made in  most of the houses for making savories | bakshanams for festivals. As the festival season is about to start i thought it will be very useful for many of us to know about this basic recipe – home made rice flour.  Though we get store bought rice flour and many of us use store bought flour for making murukku,thattai,seedai , kozhukattai etc, but home made flour gives more crispiness to the dishes. The outer layer of  kozhukkatai gets nice bright white colour if we use home made flour.
Check out the dishes which we can make with home made rice flour:

Ingredients

Home made rice flour

  Preparation Time :2 hours+15 mins | Cooking Time :Nil  |  Yields: 3/4 cup
     Raw Rice  1/2 cup
     

Rice- flour

Method:

  • Soak rice in water for 45 minutes. After that drain the water and  spread the rice in a clean white cotton cloth, inside the house for drying.

drain
rice

  • Once the rice becomes dry, grind this in the mixer into a fine powder. Sieve this to take out the lumps and you can grind the residue if left any, and again sieve it to get smooth fine powder.

Rice
Rice -flour

  • Once it is done, dry this powder in sunlight for 4 to 5 hours and store this in a dry container.

rice- flour

  •  You can store this in the refrigerator too.

Home made - rice flour

Notes:
  1. After making the flour keeping it under the sunlight makes the  flour moisture free and also you can store for a long time. Else fungus will form.
  2. If you are using the flour for immediate use, just roast them in a low flame without changing it and use.
  3. If you want to make it in bulk you can do the soaking and drying part at home, and grinding can be done in rice mills.
  4. In Tamil nadu we get Maavu arisi which is very ideal for making rice flour.
  5. Some people may steam the flour and use, but for idiyappam and puttu it will work out well. For bakshanams like Seedai It will not come out good.

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12 comments

Jaffna Kitchen July 20, 2014 - 5:09 am

What is the name of the rice you normally use?
Thanks

Reply
jeyashri suresh July 20, 2014 - 11:57 am

You mean the normal one we use for cooking? I use ponni parboiled rice for everyday cooking

Reply
Lost in thought July 20, 2014 - 11:37 am

What does streaming rice means? You mean cooking the rice or something else?

Reply
jeyashri suresh July 20, 2014 - 11:56 am

It's steaming, not streaming

Reply
My weightloss journey July 20, 2014 - 11:26 pm

can we use sona masoori rice for this preparation?

Reply
jeyashri suresh July 22, 2014 - 6:22 am

Yes you can use.

Reply
Hamaree Rasoi July 21, 2014 - 3:23 am

Delicious and lovely looking rice flour. Wonderfully prepared.
Deepa

Reply
nandoos Kitchen July 21, 2014 - 7:16 am

nice useful post. Thanks for sharing

Reply
My weightloss journey July 22, 2014 - 3:06 am

plz reply I'm waiting because I'm planning to cook kozhukattai tomorrow.

Reply
jeyashri suresh July 22, 2014 - 6:23 am

Sorry I mised seeing ur comment

Reply
My weightloss journey July 23, 2014 - 4:30 pm

Thank you so much you are my inspiration.

Reply
Bharathy July 25, 2014 - 10:51 am

I used to do this method, Jey. Esp my in-laws used to wash rice and grind in a mill. They use bedsheets to dry the rice as in large quantities. Nowadays I just buy 1/4 kg maavu arusi and usually wet grind.

Reply

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