Rice flour is used in various preparations like murukku, seedai and even few other breakfast recipes like idiyappam, kozhukattai in my website. Some needs freshly ground rice flour. I have used idiyappam flour in most of my recipes as a shortcut which works like a charm, but if you want to go by the authentic way, here is how to prepare rice flour at home. Also some recipes like kai murukku, seedai needs homemade fresh rice flour. So this will be apt for those recipes.
So which is the best rice for making homemade rice flour?
In Tamil Nadu local grocery shops, one can get a specific rice called ‘Maavu arisi’ which is meant for making rice flour. It will work the best and yield good results. But no need to panic if you don’t get, just use any raw rice. I use sona masoori rice variety which works fine too. If you are deciding to use readymade rice flour, buy finest rice flour which will be perfect for the snacks. Coarse powder will not be that good.
Homemade rice flour
Prep Time: 3 hrs | Cook time: 2 mins | Makes: 2 cups approx.
Method
- Wash and soak rice with enough water for at least 2 hours. Drain well and spread in a clean kitchen towel.
- Let it stand for 15 mins. Grind it using mixie to a fine powder. Make sure to wipe the sides for even powdering. Do it in batches and stop grinding if mixier gets hot.
- Sieve this through a siever and keep the flour covered in a bowl. Some recipes need the flour to be roasted. So heat a pan and put it into medium flame.
- Roast the flour for a minute until you see vapours(steam) arising from the flour while stirring. You should be able to draw a continuous line using this flour which is the correct texture. Never do it in high flame.
![4-DSC_4955_thumb[1]](https://i2.wp.com/rakskitchen.net/wp-content/uploads/2019/03/14708894158_582ca4104a_o.jpg?resize=298%2C218)
- Wash and soak rice with enough water for at least 2 hours. Drain well and spread in a clean kitchen towel.
Use as required in the recipes. I have never stored this, I grind and make use of it freshly. I have heard, if its stored, it gives typical smell (seendal) so better use it up freshly or maximum with a week.
