Rice Flour Recipe | How to make Rice Flour (2024)

Rice Flour Recipe with step by step pictures and video. Rice Flour is the base ingredient for quite a lot of the dishes & savouries. This becomes very handy during festival season as it is the main ingredient for many dishes like murukku, seedai etc.

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Rice flour can be used for a variety of recipes and snacks too. Now lets get on to learn how to make rice flour at home with easy tips and tricks. Rice flour is readily available at stores but it is loaded with preservatives so make your own batch of homemade rice flour and store it for easy access.

About Rice Flour Recipe

Rice flour is prepared by grinding raw rice in a mixer grinder. “Maavu Pacharisi” as it is called in Tamilnadu, is commonly used rice for making the rice flour. This is nothing but idiyappam flour.

Rice flour is a crisping agent – secret ingredient to make our snacks crispy – Vada, Pakoda, Bajji becomes crispier with the addition of rice flour. It also serves as a thickening agent for soups and gravies and can be a substitute when you do not have corn flour at home. It is also used as for making gluten free bake products but it produces lower volumes, harder texture and shorter shelf life. It is also used for making Rice Flour Kolam (Rangoli) an important decorative in Gokulashtami and Pongal.

The correct texture, roasting and preparation method plays significant role in safer cooking and taste of the dish. Safer cooking – I mean – If flour has moisture and not roasted, the dish we prepare using the rice flour might splutter / burst oil while frying. It is for the same reason we should always roast the flour before using it for preparing dish if we get it from shop / stores.

You can even grind your own batch at home in mixie itself if you are making a small batch. If you are making in bulk then you can grind it in mill.

Rice Flour Recipes

Here is a collection of snacks which uses rice flour:

Rice Flour Ingredients

Raw Rice : Buy “Maavu Pacharisi” / Pacharisi – It is quite common type of variety available at grocery store in South India. If it is not available at your place, go for any raw rice (Not Boiled) / IR20 variety of rice. There is a variety of raw rice we use for making pongal, do not buy that which is not ideal for making this rice flour. Make sure to ask and buy maavu pacharisi which is meant for making rice flour.

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You can use homemade rice flour for making :

• Ulunthu kozhukattai
• Uppu seedai
• Modakam
• Ammini kozhukattai
• Idiyappam etc

If you have any more questions about this rice flour recipedo mail me at [emailprotected]. In addition, follow me onInstagram,Facebook,Pinterest,YoutubeandTwitter.

Tried this rice flour recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

How to make rice flour at home

1.Soak raw rice for 2 hours.

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2.Drain water completely and rinse again.Then spread the raw rice in a soft towel and allow it to dry say for 30-45mins.

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3.It will be slightly moist only and few rice will stick to your hands when you touch and see, this is the perfect stage.

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4.Then transfer this to a mixer.

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5.Grind to a fine powder.

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6.Transfer to sieve.Sieve it well.

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7.Sieve until you get rava like coarse mixture.Add it to the next flour batch and grind it again else discard the remains.

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8.Sieved flour should be fine.

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9.Dry roast the sieved flour until you see steam coming out of the flour.

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10.Roast it and set aside to cool down.

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11.You should be able draw a line using the flour,roast it in low flame till then.

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12.Cool down completely then store in airtight container.

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Expert Tips

• Homemade rice flour keeps well for about 6 months if handled properly.
• You can dry roast the rice flour in bulk and store it like how I did. Else you can roast it at that instant when you are making snacks. But roasting and storing extends shelf life.
• If you are grinding in bulk give it to a mill so that the grinding is even and fine too. I grinded it at home using a normal mixie so had to grind it for more time in batches.You can grind it in bulk and store it for around 6months if handled properly.
• Use a dry spoon everytime.

FAQs

1. Can I grind the raw rice directly?
No. It is important that we soak, allow it to dry and then grind.

2. Can I make Idly, Dosa with Rice flour?
Unfortunately No. We prepare wet rice batter which is a mixture of Rice and Urid Dhal to prepare Idly and Dosa. However Neer Dosa can be made with this rice flour but it will not be as tasty as our typical dosa.

3. Is rice flour good for baking?
Leniently no. Rice flour is used as an alternative to wheat flour in gluten-free baked goods. Bread produced with this ingredient has lower loaf volume, harder texture, and shorter shelf life.

4. Which flour give more thickens / crisps the dishes?
Corn flour is the preferred flour. Rice flour is next best, cheap and easily available. Rice flour adds both flavor and texture to deep-fried dishes and cornstarch adds an incredibly crunchy texture to fried food.

5. Is rice flour and Maida same?
No.Rice flour is from rice while Maida is refined wheat flour. Maida has gluten and prominently used for baking.

6. What are the foods that are prepared with this flour?
Kozhukattai / Modak, Seedai, Puttu, Akki Roti, Idiyappam, Murukku / Butter Murukku, Rice Pakora / Pakoda, Ribbon Pakoda. Add rice flour in small quantities to make Vada, Pakoda, Bajji crispier. Rice flour also serves as a thickening agent for soups, gravies and fries.

7. Can I use the rice flour from store?
Yes – but make sure to roast it before use. Also we prefer homemade flour for festivities when we offer dishes for God and then consume.

8. Can I use any quality of rice or does it have to be basmati?
Pacharisi / Raw rice is the perfect ingredient. Boiled Rice, Idly Rice, Basmati Rice can be used as the last option when you have no access to raw rice.

9. I tried and got it right, however after 10 days fungus formed in the flour. I do not know what went wrong?
If there is still moisture in the flour or if you had storage container with moisture or spoon is wet, the flour tends to pick fungus. Store in a cool, dry place in an air tight container so that it can long for 4-6 months. Refrigerate if you have space in the fridge.

10. Should we have to roast rice flour even if we grind in the mill? If it is yes, can we dry the flour in the sun to remove moisture?
I strongly recommend that you should roast the flour after grinding. Drying flour in the sun after grinding is not a good option given that it might pick up moisture & dirt if it is stored in covered shelter.

Storing Suggestions

Store in a cool, dry place in an air tight container so that it can long for 4-6 months. Refrigerate if you have space in the fridge.
Good to make it and store in large quantity (with 1/2 kg to 1 kg rice), so that is handy for making quick snack and savoury. Best timing to make it is in August when you can use it till December for various festivals – Krishna Jayanthi Recipes, Ganesh Chaturthi Recipes, Deepavali Recipes, Kaarthigai Recipes and in rainy season for snacks.

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