This homemade raw rice flour tastes great for all snack items when compared to store bought flour. The preparation is very easy and i have provided them with step by step pictures, do follow the same when you make it!!! Last week i made this rice flour in bulk to make several festive snack (except red aval
ladoo) for krishna jayanthi, here in the below picture…
Ingredients
Ponni Raw Rice or Sona Masoori Rice – 2 Cups
Yields :- 4 and 1/2 Cup Flour Approx
In the below picture you can notice a glass bowl with batter its none other than athirasam batter.
Homemade Raw Rice Flour Preparation
- Wash and Soak the rice with enough water for 2 hours at least.
- Drain the excess water (Pic 1) and pat dry over a cloth for 30 minutes at least (Pic 2).
- Spread them well like shown in picture 2 .
- After 30 minutes take a small batch at a time in a food processor (Pic 3) and grind them to fine powder (Pic 4).
- Meanwhile you can cover the remaining rice so that rice won’t dry too much.
- The purpose of maintaining moisture in the rice is to grind smooth and minimal leftover of coarse rice.
- Sieve them well (Pic 5) and the strained coarse mixture can again be grind with the next batch rice.
- Do repeat the process till you finish grinding all the spreaded rice.
- Now the soft rice flour (Pic 6) can be used to make snacks like Adhirasam, Murukku/chakli, mixture, thattu vadai so and so (recipe links at the end of the post).
- Measure the flour (Pic 7), dry fry it till flour reaches smoky point (but don’t burn it), after turning off the heat do mix it for 3 times at short intervals for the steam to escape.
- Also once cooled completely do dry fry few more minutes to make sure its free from moisture so that it stays good in the room temperature for more days.
- When its well cooled, store it in an air tight container for later use.
- You can also immediately use in recipes ie the wet flour can be used in Athirasam, Murukku kind of snack items. I have listed few more recipes and click each to get the recipe…
Quick Dinner Kozhukattai Recipes
- Thengaai Poorana Kozhukattai | Coconut Jaggery Stuffed Modak Recipe
- Ammini Kaara Kozhukattai | Seasoned Mini Rice Balls Recipe
- Moong Bean Savory Kozhukattai | Kaara Kozhukattai
- Milk (Paal) Kozhukattai | Ellu Pooranam Neivedhyam Recipes
- Paal Kozhukattai with Jaggery
- Sundal Kozhukattai
- Sweet Pottukadalai and Uppu Pidi Kozhukattai | Ganesh Chaturthi Specials
- Kadalai Paruppu Modhagam | Chana Dal Modak Recipe
Snack Varieties
1) Uppu Seedai
5) Instant Idiyappam/Sandhagai
7) Ola Pakoda
10) Onion Pakoda
Notes
- Never ever store the wet flour in fridge more than one day, fungus forms if you refrigerate for longer days.
- You can dry the flour well and store in pantry or refrigerator for later use.
Video Tutorial
Jaggery Paal Kozhukattai
Ammini Kaara Kozhukattai
Thengaai Poorana Kozhukattai
Kadalai Paruppu Poorana Kozhukattai
Ellu Poorana Kozhukattai
Verkadalai Poorana Kozhukattai
Sundal Kaara Kozhukattai
Karuppu Konda Kadalai Sundal
Yellow Peas Sundal
Araithuvitta Vellai Poosanikaai Sambar
Cabbage Poriyal
Grape Tomato Rasam
Vella Seedai / Inippu Seedai (this time I used palm jaggery/Karupatti)
Uppu Seedai
Thattai / Thattu Vadai
Puli Aval / Tamarind Poha
Aval Laddu / Poha Ladoo
Sivappu Aval Peanut Laddu / Poha Peanut Ladoo
Palkova using regular milk
Butter and fruits
shanthi rosy
Good description
Ruxana Gafoor
good one
beena stephen
good post .