Homemade rice flour, how to make rice flour at home

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 flour at home. Also some recipes like kai murukku, seedai, adhirasam needs homemade fresh 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 ready made rice flour, buy finest rice flour which will be perfect for the snacks. Coarse powder will not be that good.

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How to make rice flour

Rice flour for snacks like kai murukku, adhirasam, seedai and kozhukattai, idiyappam etc. It is very easy to prepare rice flour at home

Course Snack

Cuisine Indian

Prep Time 5 minutes

Cook Time 15 minutes

Soaking time 3 hours

Total Time 3 hours 20 minutes

Servings 2 cups

Equipments (Amazon Affiliate links)

• mixie or food processor
• Sieve
• ladle
• kadai/ pan

Cup measurements

Ingredients

• 1 cup Raw rice Maavu arisi if possible

Instructions

• 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 in a pan in medium flame so that the flour doesn't change colour.
  
• At one stage, steam rises from the flour. so this is the stage where you should switch off the stove.
  
• You should be able to draw a continuous line using this flour which is the correct texture. Never do it in high flame.
  

Rice flour method:

1. 1. 1. Wash and soak rice with enough water for at least 2 hours. Drain well and spread in a clean kitchen towel.
      2. 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.
      3. Sieve this through a siever and keep the flour covered in a bowl.
      4. Some recipes like thattai need the flour to be roasted. So heat a pan and put it into medium flame.
      5. Roast the flour for a minute until you see vapours(steam) arising from the flour while stirring.
      6. You should be able to draw a continuous line using this flour which is the correct texture. Never do it in high flame.

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.