Friday 2 September 2016

How To make Rice Flour at home / Making of Rice Flour

How To make Rice Flour at home / Making of Rice Flour:

  Making Rice Flour at home is a easy job, and I Always use to make it at the home only.Simply want to grind the soaked wet rice in the mixer grinder and can be used with or without roasting the flour. For many recipes we use this rice flour as the basic ingredient. This rice flour can also be used as the binding agent for some fries. Most of our Indian snacks is done by this rice flour . Let see how to make this rice flour at home.

  • Soak raw rice for atleast 1/2 hour. Then drain the water completely and spread this rice in a towel or news paper.


  • After 15 minutes you can see all the  water drained and the rice still remains wet, at this time put the rice in the mixer grinder and grind to a fine powder and seive it to get a fine powder



  • Grind the rice in batches and repeat the grinding and seiving process for the remaining rice.

How to roast the rice flour:


  • Roasting the rice flour differs for each and every recipes.Let me explain ..
  • Take a kadai and put the rice flour in it , make sure that the flame should be in medium low flame.
  • For Puttu: Need not want to roast finely, when u find the steam coming out from the flour you can take out from the stove.
  • For Idiyappam: Want to roast the flour finely, then only you will get a smooth idiyappam otherwise you can find the flour dough coming with  intervels and the idiyappam will not be soft. Finely roast the flour till you find the flour in the sand texture, this is the right texture of the flour at this time you can take out from the flame.
  • Like wise if you are going to store it in the container then you fine roast the flour. This can be used even for puttu and other recipes.
  • Again seive the roasted flour , you can find the lumps in it, break it with hands and seive it.

  • After dry roast  and seiving put the flour in a news paper and cool it completely. Then store it in a air tight container.


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