Kozhukattai Flour | How to make Rice Flour at home

Kozhukattai Flour - Rice Flour
Did you like the idea of using Oats for a healthy Kozhukattai in my last post ? Well, this is the basic rice flour that I use to make Kozhukattais, idiyappam or puttu in our home. Though there are good quality rice flour available in the market which I do use when I do not happen to have any stock, I prefer to make the flour at  home when I make neiviedhyams / prasadhams for the festivals and also while making bakshanams / savories.

Here is a step by step pictorial to make rice flour at  home...

Soak rice, drain and let it air dry.

Powder finely and sieve.

Repeat the process till all the rice is over and dry roast which is optional for longer shelf life.

Kozhukattai Flour - Rice Flour
Kozhukattai Flour / Homemade Rice Flour

Soak Time: 2 hours
Prep Time: 5 Minutes
Total Time: 30 Minutes
Shelf Life: 2 Months

Raw rice – 1 cup


1. Wash and soak rice for 1 or 2 hours. Drain well and keep aside.

2. Spread the rice on a clean cloth and let it air dry for 20 – 30 minutes.

3. When the rice is still damp to the touch grind it in a mixie to a powder form. (approx. 5 min)

4. Sieve the flour and once again grind the coarse left over rice in the mixie and sieve and repeat the procedure.

5. You can either spread the sieved rice flour on a sheet of paper and let it air dry.

6. Or heat a pan and dry roast the flour over low flame till the flour is hot to the touch and devoid of any moisture. Take off fire and let it come to room temperature. Store in an air tight container.

7. You can use this flour to make kozhukattais, idiyappam or puttu.