Rice Flour – make rice flour at house to arrange snacks

Rice flour aka biyyam pindi (Telugu) is an ‘important’ ingredient in a South Indian kitchen. So what are you able to do with rice flour? This gluten free flour is used to arrange snacks (pindi vantalu) like murukku, jantikalu, palakayalu and many others and prasadam (providing to God) like kudumulu, undrallu, appalu, ammini kozhukottai and many others. After receiving repeated requests for recipe of rice flour to make snacks, I captured footage of all the course of as I used to be making a big batch for Ganesh Chaturthi recipes. Very simple however takes a little bit of effort. 🙂

Rice flour made at house

The rice must be soaked for at least one hour. I’d counsel 2 to three hours of soaking time because it yields a softer flour. Use any good high quality uncooked white rice like sona masuri. Make sure you dry the rice on cotton fabric within the shade until it’s nearly dry with a little bit of moisture. I normally place a newspaper on the ground, unfold the cotton fabric over the paper after which unfold the drained rice as a skinny layer.

Rice drying within the shade ~ Dried rice floor in a mixer grinder

Rice flour being sieved ~ Residue rice rava (coarsely floor rice)

After sieving the rice flour, the residue coarse rice rava could be additional floor to a easy flour or used to make recipes that decision for rice rava (coarsely floor rice). A small batch of rice flour could be made at house whereas giant portions (greater than 1 kg) could be despatched your neighbourhood flour mill. Normally, I put together biyyam pindi with 1 kg rice throughout festivals like Ganesh Chaturthi to arrange naivedhyam (providing to God).