Rice flour can be used for a variety of recipes and snacks too. Now lets get on to learn how to make rice flour at home with easy tips and tricks. Rice flour is readily available at stores but it is loaded with preservatives so make your own batch of homemade rice flour and store it for easy access.
About Rice Flour Recipe
Rice flour is prepared by soaking and grinding raw rice then roasting and sieving it to extend shelf life. “Maavu Pacharisi” as it is called in Tamil Nadu, is a commonly used rice variety for making the rice flour. This homemade rice flour is nothing but idiyappam flour. Rice flour acts as a crisping agent – secret ingredient to make our snacks crispy – Vada, Pakoda, Bajji becomes crispier with the addition of rice flour. It also serves as a thickening agent for soups and gravies and can be a substitute when you do not have corn flour at home. Rice flour is also used for making gluten free dishes but it produces lower volumes, harder texture and shorter shelf life. It is also used for making rice flour kolam or rangoli which is an important decorative during festivals. The correct texture, roasting and preparation method plays a significant role in extending shelf life of rice flour made at home. It is for the same reason we should always roast the flour before storing. You can even grind your own batch at home in mixer itself if you are making a small batch. If you are making in bulk then you can grind it in mill.
How to make rice flour – Video
Rice Flour Recipes
Here is a collection of snacks which uses rice flour:
Rice Flour Ingredients
Raw Rice – Raw rice is the most commonly used rice variety for making rice flour. It is also called “Maavu Pacharisi” / Pacharisi – It is quite common type of variety available at grocery store in South India. If it is not available at your place, go for any raw rice (Not Boiled) / IR20 variety of rice. There are varieties of raw rice available make sure to buy the maavu pacharisi variety which is best suited to make rice flour. However you can use other varieties too but accordingly the taste and texture varies. You can use homemade rice flour for making :
Ulunthu kozhukattai Uppu seedai Modakam Ammini kozhukattai Idiyappam etc
How to make rice flour at home
1.First rinse 2 cups raw rice well. Then soak it in water for 2 hours. 2.Drain water completely and rinse again.Then spread the raw rice in a soft towel and allow it to dry say for 30-45 minutes. 3.It will be slightly moist only and few rice will stick to your hands when you touch and see, this is the perfect stage. 4.Then transfer this to a dry mixer. 5.Grind to a fine powder. 6.Transfer to sieve. Sieve it well. 7.Sieve until you get rava like coarse mixture. Add it to the next flour batch and grind it again. Repeat to finish. 8.Sieved flour should be fine. 9.Dry roast the sieved flour until you see steam coming out of the flour. Keep stirring to avoid burning at the bottom. 10.Roast it and set aside to cool down. 11.You should be able draw a line using the flour, roast it in low flame till then. 12.Cool down completely then store in airtight container. Homemade rice flour is ready!
Expert Tips
Homemade rice flour keeps well for about 6 months if handled properly. You can dry roast the rice flour in bulk and store it like how I did. Else you can roast it at that instant when you are making snacks. But roasting and storing extends shelf life. If you are grinding in bulk give it to a mill so that the grinding is even and fine too. I grinded it at home using a normal mixer so had to grind in batches and sieve it. Store in a clean dry airtight container. Use a dry spoon every time.
Storing Suggestions
Store in a cool, dry place in an air tight container so that it can long for 4-6 months. If you are making in bulk you can refrigerate a big batch and have a small batch in room temperature for daily use.
1. Can I grind the raw rice directly?
No. It is important that we soak, allow it to dry and then grind.
2. Can I make idli, dosa with rice flour?
Unfortunately No. We prepare wet rice batter which is a mixture of rice and urad dal to prepare idli and dosa. However neer dosa can be made with this rice flour but it will not be as tasty as our typical dosa.
3.Is roasting the flour mandatory?
Yes roasting the rice flour is a must to extend shelf life. Also roasting lends a good flavor to the rice flour.
4. What are the dishes that are prepared with this flour?
Kozhukattai / Modak, Seedai, Puttu, Akki Roti, Idiyappam, Murukku / Butter Murukku, Rice Pakora / Pakoda, Ribbon Pakoda. Add rice flour in small quantities to make Vada, Pakoda, Bajji crispier. Rice flour also serves as a thickening agent for soups, gravies and fries.
5. What type of rice to use for making rice flour?
Raw rice or pacharisi is the perfect rice variety for making rice flour. Boiled rice, idli rice, basmati rice can be used as the last option when you have no access to raw rice. If you have any more questions about this Rice Flour Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter . Tried this Rice Flour Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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