There are several popular brands available in the market and rumours suggest that rice flour manufacturers are adding preservatives and MSG to enhance the taste. So, I felt a more safer option would be making flour at home. If one has both time and energy, I would suggest making rice flour at home. It's a necessary ingredient in snacks, Puttu, idiyappam / Mangalorean style undi etc.
If more than 1 kg riceflour is required; instead of using mixer, the better option is to get the rice powdered at a local flour mill. The flour will be powdered to super fine grains. Once powdered, dry roast, sieve and store the flour in airtight containers.
Here's the recipeIf more than 1 kg riceflour is required; instead of using mixer, the better option is to get the rice powdered at a local flour mill. The flour will be powdered to super fine grains. Once powdered, dry roast, sieve and store the flour in airtight containers.
Main Ingredient
3 cups good quality raw rice / basmati rice (pachari / soorai orovu / kaccha chawal)
Method
Wash and soak rice in 5 cups of water for 4 hours. Drain out water completely and then spread it on a big towel or news paper in a warm place for 4 hours or until it dry.
Now transfer dried rice flour into big mixer bowl and make fine flour in 3 batches.
Heat a wide iron kadai on a medium heat. Dry roast above rice flour on a medium to low heat for 12 - 15 minutes until light fragrant. Stir well continuously. Please do not over roast. Switch off the gas flame and keep aside to cool for 1 hour and then sieve with the help a of good iron sieve or plastic sieve.
Rice flour is ready now. Store in airtight container / Tupperware box.
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