Homemade Rice Flour Recipe | How to make Rice Flour at home with stepwise pics and a short YouTube video. Also, if you like my video, please share it and don’t forget to SUBSCRIBE to my channel. Though we get so many readymade rice flour brands in the market, homemade ones yield a lot in quantity and the quality will be unmatchable, which lends a nice taste to all the dishes. Actually, this post seems to be silly, but none of the snacks like Pakora, Bajji, Butter Murukku, Garlic Chakli etc or some sweets like Inippu Sev, Adhirasam and even divine recipes like Maa Vilakku cannot be made without this flour. This flour is even used in day to day cooking to thicken some Gravy/Kulambu Varieties like Appala Kulambu, then making of Idiyappam, Puttu, Modak and Rava Dosa batter preparation too. So we can see this Rice Flour in all Indian Kitchens of each and every household, now I think everyone agrees with me it is a much-needed post only. Ok, friends, If interested check my 100+ Lockdown Recipes.
Check my other Recipes using Rice flour-like
1. Thengai Poorana Kolukattai
2. Thattai / Nippattu
3. Ukadiche Modak
4. Karaboondi
5. Karasev
6. Instant Neiappam
How to make Rice Flour
Homemade Rice Flour Recipe | How to make Rice Flour at home
Equipment
- Mixer
- Siever
Ingredients
1 Cup = 250 ML, 1 tsp = 5 ML
- 1 Cup Raw Rice
- Water (For Soaking)
Instructions
- To prepare this rice flour, RAW RICE only is used. I used IR 20 variety if you don't get, it can be replaced with Sona Masoori.
- Soak the rice in water for a minimum time of 2 to 3 hours.
- Rinse the rice well to remove any dirt. Then, drain the water completely.
- Spread the rice in a cloth, so that the excess water gets absorbed. Leave it for 45 minutes, never dry it under the sun, there should be faint moisture leftover in the rice.
- There should be little moisture content in the rice (when you press your hand over the rice, few grains should stick).
- Now, transfer the rice to a dry mixer.
- Pulse the rice to a smooth powder.
- Transfer the ground powder over a sieve and sift it till you get a rava / sooji like mixture. Also, you can grind the remaining rice particles and sift again.
- Heat a pan, then lower the flame completely and add the ground rice powder.
- Just dry roast it for 2 minutes, ensure not to change the white colour of the flour. This step is optional but it increases the shelf life and you can instantly use to prepare snacks and a time saver method too.
- Once the rice flour cools down, transfer it to a clean and dry vessel.
- To check the flour consistency, just draw a line and it should come without any gaps continuously.Use this Homemade Rice Flour Recipe to prepare Thenkuzhal Murukku.
Notes
Tips for How to make Rice Flour at Home
1. Use Raw Rice only to prepare this Homemade Rice Flour Recipe. I used IR - 20 variety if you don't get, it can be replaced with Sona Masoori.2. Soak the rice for a minimum time of at least 2 to 3 hours, so it will be easy for grinding.
3. Dry the rice for 45 minutes only, there must be little moisture content, when you press your hands over the rice, few rice grains should stick.
4. Also, never dry the rice under the sun or fan, there should be faint moisture leftover.
5. Don't grind the rice, it should be pulsed only. If making in large batches, you can grind it in a flour mill.
6. The rice should be ground finely. Also, you can grind the remaining rice particles and sift again.
7. Do the dry roasting in low flame for 2 minutes only and ensure not to change the white colour of the flour. This step is optional but it increases the shelf life of the flour and you can directly use it when preparing snacks.
8. This flour stays good for 3 months when stored in a clean and dry container. But it stays for good for 1 year in the freezer (store it in a ziplock cover).
Homemade Rice Flour Recipe
Method for Homemade Rice Flour
1. To prepare this rice flour, RAW RICE only is used. I used IR 20 variety if you don’t get, it can be replaced with Sona Masoori.
2. Soak the rice in water for a minimum time of 2 to 3 hours.
3. Rinse the rice well to remove any dirt. Then, drain the water completely.
4. Spread the rice in a cloth, so that the excess water gets absorbed. Leave it for 45 minutes, never dry it under the sun, there should be faint moisture leftover in the rice.
5. There should be little moisture content in the rice (when you press your hand over the rice, few grains should stick).
6. Now, transfer the rice to a dry mixer.
7. Pulse the rice to a smooth powder.
8. Transfer the ground powder over a sieve and sift it till you get a rava / sooji like mixture. Also, you can grind the remaining rice particles and sift again.
9. Heat a pan, then lower the flame completely and add the ground rice powder.
10. Just dry roast it for 2 minutes, ensure not to change the white colour of the flour. This step is optional but it increases the shelf life and you can instantly use to prepare snacks and a time saver method too.
11. Once the rice flour cools down, transfer it to a clean and dry vessel.
12. To check the flour consistency, just draw a line and it should come without any gaps continuously.
Use this Homemade Rice Flour Recipe to prepare Thenkuzhal Murukku.
How to make Rice Flour at home
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. 
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