How to make Rice Flour at Home?


how to make rice flour at home


Find out how to make rice flour at home with the steps given below. The only ingredient of this flour is rice. Rice flour is a key item of many of the south Indian vegetarian cuisines. An advantage of how to make rice flour at home is you get to use fresh flour free of impurities.

For small quantities, use a mixer or blender or home grain mill; for larger quantities, you have to get the flour made at a flour mill.

TIP
If you get the rice flour done at a mill, make sure that the rice flour was made just prior to giving your rice for making the flour. Otherwise, the dishes made from rice flour, which also has some traces of other flour, say of wheat, would not taste good.


To make dishes like kozhukattai, chawal ki roti, kolukattai or kadubus or ottu shavige and instant dosa you need to use rice flour.

From murukku to kodubale, maddur vada to ribbon pakoda, a variety of snacks are also made with rice flour.

Will the dishes you prepare from the rice flour made at home would be of a better quality?

Yes, such cuisines would most likely have a smooth texture and would taste better. For instance, ottu shavige or idiyappam prepared from home-made rice flour would break lesser in comparison to another type of the same flour.







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Ingredients:

1. Raw rice
2. Small-eyed sieve

How to Prepare Rice Flour?


1. Wash the rice two times or wash it like the way you do for cooking rice.

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Drain the water completely.

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2. Keep aside the rice in the same utensil for about 30 minutes.

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3. Spread a clean, dry cotton cloth on a table or shelf.

Spread the rice thinly and evenly on the cotton cloth.

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4. If the quantity of rice is less:

- Dry the rice for 10-15 minutes.

- Grind the rice in into as fine a flour as possible.

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- Seive the flour. Crush any lumps left in the sieve and sieve again.

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- Grind the residual coarse rice in the seive, again.

- Seive.

- Repeat the above two steps as long as sufficient coarse rice is available.

The rice flour you make will have dampness. To remove the dampness:

* Add the rice flour to a thick bottomed kadai or pan.

* Fry over a low flame till the rice flour becomes dry.

* If the heat is excessive, rice flour will burn. So, instead of frying in one session, you should switch-off the stove one or two times during frying.

OR

* Spread the damp rice flour on a plate / cloth / paper towels and allow the flour to become dry.

If you are using the rice in large quantity, follow this method:

Dry the rice at room temperature for 6-7 days. Mix and spread the rice two times a day, everyday.

Take the dry rice to a flour mill to get the rice flour done. - Grind the residual coarse rice in the seive, again.

- Seive.

- Repeat the above two steps as long as sufficient coarse rice is available.

The rice flour you make will have dampness. To remove the dampness:

* Add the rice flour to a thick bottomed kadai or pan.

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* Fry over a low flame till the rice flour becomes dry.

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* If the heat is excessive, rice flour will burn. So, instead of frying in one session, you should switch-off the stove one or two times during frying.

OR

* Spread the damp rice flour on a plate / cloth / paper towels and allow the flour to become dry.

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If you are using the rice in large quantity, follow this method:

Dry the rice at room temperature for 6-7 days. Mix and spread the rice two times a day, everyday.

Take the dry rice to a flour mill to get the rice flour done.
5. Rice flour is ready.

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TIPS How to make rice flour at home?
1. Do not squeeze the rice while washing it, because the vitamins in the rice will be lost.
2. Do not soak the rice in water and then drain it in Step 2.
3. You can store large quantity of rice flour in an air-tight container for 5-6 months.
4. The rice flour you get it done in a flour mill may be hot. As soon as you return home from the mill, spread the flour thinly on steel plates till it cools down. Otherwise, the rice flour will be spoiled quickly.