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…
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.
- 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.
- Never ever store the wet flour in fridge more than one day, fungus forms immediately if you refrigerate more than that.