Rice flour is a simple fine -based powder based on raw rice. Homemade rice flour or rot are an important ingredient used in many Indian dishes, especially during the festivals. It is used to snack and desserts like Murukku, PakodaVadai, Modak (Kozhukattai). While you can buy rice flour from the shops, it often contains preservatives. Making rice flour at home is easier and healthier. With the arrival festivals, having homemade rice flour can save you a lot of time and effort.
Homemade podiums
Rice flour is a main ingredient in many Indian snacks. I was planning to do Karadaiyan Nombu Adai this year while I miss every year because I was not used to that festival. So, like the first step, I took this rice flour to do that adi. It is so simple to make ..
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Information about putty podiums (homemade rice flour)
Rice flour is prepared by immersing and grinding raw rice, then granted and sifting it to prolong its conservation duration. Maavu Pacharisi or IR 20 is called in Tamilnadu, a common variety of rice used to prepare rice flour. The recipe is so versatile that you can also experience other varieties of rice. Today I prepared this flour using Ponni rice. This homemade flour is nothing more than idiyappam or putt or Murukku. The flour can be made with full rice, millet rice or sticky rice (glutinous).
Unlike chickpea flour, rice flour does not have a strong flavor, but it works well as a binding agent and gives a light and crunchy consistency to your snacks.
Rice flour is a basic ingredient in many Indian cuisine and is widely used in other Asian kitchens such as JapaneseChinese and Korean. Preparing the rice flour at home is really simple. All you need is a mixer, a high -speed blender or a small grain mill, which are now easily available online and in stores.
This year I decided to prepare Karadaiyan Nombu Adai from scratch, and the first step was to take my rice flour. If you have never tried it before, here’s how you can prepare your rice flour at home. It is much easier than you think!
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Because this recipe works
Multiuse: You can use this flour to thicken sauces, sauces and soups. Flour can be used as a binder in many Indian snack recipes such as Murukku, PakodaVadai, Bajji. It acts like a good binding agent. It provides a beautiful color and a creak to savory recipes.
Because I love this recipe – I love this recipe because it makes me life easier and better. It is simple, intelligent and saves more time during holidays and improves the flavor and quality of the recipes.
Simple and cheap: You can simply create this flour using stresses of dispensation easily available and do not request imaginative equipment, a mixer or blender will do the job. Preparing bulk rice flour can be cheaper than those purchased in the store.
Ingredients
Rice : I used 2 cups of Ponni rice to prepare this rice flour. This flour recipe is so versatile, that you can prepare the flour using other varieties of rice such as full rice, basmati rice and rice Sona Masori. This flour is essential for many sweet and satious Indians such as
- Kozhukattai (fashion): Cups and delicious desserts made with soft and smooth rice flour.
- Murukku: Crunchy and salty snacks that needs rice flour for its crisis and shape.
- Pakoda, Bajji, Vadai: Savory Indian pancakes are made using chickpea flour and rice flour contributes to consistency and crunchiness.
- Akki Roti: A focaccia made with rice flour, spices and herbs and its taste and consistency depends entirely on the purity of rice flour.
Hack
Immerse: Wash the rice thoroughly and immerse it for at least 2 hours.
Drainage and drying: Completely drain the water from the imbued rice. Distribute the rice on a clean cloth. Let the fan dry or dry the sun until it is completely dried. If there is a slight humidity, after drying, roasted in low flame for 2 minutes before grinding.
Grinding and sieve: Macing the dry rice in a blender or mixer or grinder for the house powder. Sift the flour after grinding. And repeat the grinding process again if it is coarse. It should be finely put to the ground. Sift it again after ground.
Rice flour recipe (Passo Passo Pictures)
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| Wash the rice in a lot of water |
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| Immerse it for a couple of hours |
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| Drain |
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| Distribute it in a clean cloth and dry it under the fan |
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| Now in powder |
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| Sift it .. you will get rawa as big as a mix in this Add it to the blender and powder again .. |
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| All sifted |
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| Rice them in a often Kadai |
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| Road until the humidity dries and see steam from it |
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| Distribute it in a clean cloth and let it cool |
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| Keep in a narrow air container |
Suggestions for experts
- Always use a dry spoon as you get the flour to prevent it from quickly violating.
- It grinds the rice in a small lot for a uniform consistency.
- After ground, roast the flour over low heat for 2 minutes. ● Sift the dust to remove coarse particles.
- Cool completely before keeping in the jar.
Warehouse
Keep homemade rice flour in an airtight container. It remains good at room temperature for about a month. For a longer duration, keep them in the refrigerator for a year.
Faq
1. What type of rice does it work for this flour?
Well, any type of rice like brown, mile, basmati rice works to prepare rice flour. But when it comes to making traditional Indian snacks, then pachines (raw rice) or the Ponni rice works at its best. It helps to reach the crunchy consistency.
2. Can I make a large lot of flour?
Yes, you can do it in a large lot by grinding them using a house -grain grinder that is available online or give them to a nearby powder mill.
3. What is the difference between glutinous rice flour and normal rice flour?
Glutinous rice flour is produced with sticky rice or sweet rice, which is typically used to prepare Asian dishes such as mochi, rice cakes, gnocchi. While this normal rice flour is prepared using Ponni rice or raw rice. The consistency of the flour is very beautiful.
Variations
Gluten -free flour: To make a glutinous rice flour, use brown or sweet rice (sticky rice). These flours are popularly used in Asian kitchens to produce mochi, gnocchi and rice cakes.
Herbal rice flour: For a tasty rice flour, add the roasted curry leaf or coriander powder. This can be used to improve the flavor of Murukku, Akki Roti and Pakoda.
Coconut rice flour: Mix the rice flour, coconut flour and a pinch of cardamom powder to create a tropical taste flour. This helps to improve the taste of Kozhukattai (fashion), Appam, Paniyaram during the festival’s times.
Homemade dust to try
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Homemade rice flour recipe (putty podium recipe)
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Porze: 2 cups
Calories: 675Kcal
Notes
- You can keep this powder in a narrow container for 3-4 months.
- Macing this in mixes is a pain, you have to continue grinding it until a fine powder is obtained. It will take a long time. You can make it in bulk and give this to Mill, in this way it will be fine and less confusion.
- If you ground the rice at home, you have to do it in lots. While sifting the mix, you will get a grossy mix like a mix, add it to the next lot and continue grinding until fine flour.
Nutrition
Service: 1cup | Calories: 675Kcal | Carbohydrates: 148G | Protein: 13G | Fat: 1G | Saturated fat: 0.3G | Polynsaturo fat: 0.3G | Monolysatuine fat: 0.4G | Sodium: 9mg | Potassium: 213mg | Fiber: 2G | Sugar: 0.2G | Soccer: 52mg | Iron: 1mg
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