This homemade 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 is a picture of it…
Ingredients
Ponni Raw Rice or Sona Masoori Rice – 2 Cups
Yields :- 4 n 1/2 Cup Flour Approx
In the below picture you can notice a glass bowl with batter its none other than athirasam batter.
Method
- 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.
- 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 spread ed rice.
- Now the soft rice flour (Pic 6) can be used to make snacks.
- 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 and when its well cooled store it in an air tight container for later use.
7) Ola Pakoda
10) Onion Pakoda
Note
- Never ever store the wet flour in fridge more than one day, fungus forms immediately if you refrigerate more than that.
good post .
good one
Good description