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.
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Soak rice, drain and let it air dry.
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Powder finely and sieve.
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Repeat the process till all the rice is over and dry roast which is optional for longer shelf life.
Kozhukattai Flour / Homemade Rice Flour
Soak Time: 2 hours
Prep Time: 5 Minutes
Total Time: 30 Minutes
Shelf Life: 2 Months
Ingredients:
Raw rice – 1 cup
Instructions:
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.
Notes:
- Make sure that the rice is not completely dry. Powder the rice while it is still damp.
- In case you choose to stop with Step-5, use the flour on the same day. There is no shelf life as the flour has moisture content.
- Only when you dry roast the flour the shelf life will be for 2 months.
- You can use any left over rice rava for making upma or add it while you soak rice to make idlis or dosa.