Rice flour is an essential component is south Indian special delicacies. Dishes like puttu, idiappam, roti, ottadai are made using rice flour.

Making rice flour at home is simple. If you need large quantities, you will need to go to a mill to grind it for you.

First, the rice used to make flour is raw rice. You can use plain white raw rice or brown rice if you are health conscious. I have used flour from both rices. Both of them gives good taste but the brown rice is the low calorie one and hence healthier. It will also impart a light brown color to your dish.

Brown Rice
White Raw Rice

Soak the rice for 2 hours and spread them on a cotton cloth for a day to dry. Once dried,  get it powdered. If you need 1kg, you can powder it in your mixer or for large quantities get it grinder in a machine mill.

Roast the flour in a heavy bottomed steel pan. Roast for 30 to 45 minutes on high flame stirring continuously.

The flour will have small sand and balls like structure. To check if the small flour balls are cooked, press it between your fingers. They should not break. If they break, it means they are uncooked.

Rice flour after roasting
Filtered flour for making idiappams

The result is a light flour with granules. Allow it to cool and store in an airtight container. It can last upto 6 months without refrigerating.

Use this flour to make your favorite puttu, roti and idiappams. For making idiappams, you will have to filter the flour through a sieve to remove granules. Puttu, rotis should be made with the unfiltered flour.

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