HOME MADE RICE FLOUR | INDIAN KITCHEN BASICS

 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:

• Vella seedai
• Uppu seedai
• Thenkuzhal
• Thattai
• Modakam
• Nombu adai

Ingredients

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


     Raw Rice  1/2 cup
     

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.

• 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.

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

•  You can store this in the refrigerator too.

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.