Homemade Processed Rice Flour

How to Make Homemade Processed Rice Flour for South Indian Sweets and Savouries

Processed rice flour is a key ingredient in many traditional South Indian recipes, used to prepare both sweets and savouries. While store-bought rice flour is widely available, making it at home ensures superior quality, freshness, and the right texture for dishes like adhirasam, kozhukattai, murukku, and more. The procedure to make homemade processed rice flour is simple and requires minimal effort, yielding a fine flour perfect for these delicacies.

To begin, use raw rice as the base ingredient. Wash the rice thoroughly under running water to remove any impurities and starch. Then, soak the rice for just 15 minutes—soaking it for longer can affect the texture of the flour. After soaking, drain the rice completely and spread it out on a clean, dry cloth in a shaded area. Avoid drying it under direct sunlight or using a fan, as this can cause uneven drying.

Once the rice has dried about 3/4th of the way and still retains slight moisture, it is ready to be ground. Use a high-powered blender or a flour mill to grind the rice into a fine, smooth powder. After grinding, sieve the flour to remove any coarse particles. Let the sieved flour cool completely before storing it in an airtight container. Proper storage will keep the flour fresh for weeks and ensure it remains free from moisture.

Homemade processed rice flour is versatile and can be used to prepare a variety of traditional South Indian sweets like adhirasam, sweet seedai, and kozhukattai, as well as savories such as murukku, thattai, uppu seedai, and pidi kozhukattai. Each dish relies on the fine texture of this flour to achieve its authentic taste and consistency.

Follow the detailed step-by-step recipe below to make your own processed rice flour at home and elevate your traditional cooking with this simple yet essential ingredient.

Ingredients

Plain raw rice-1 kg

Method

👉Clean the rice wash it thoroughly and soak for 15 mins.
👉Drain the rice in a colander.
👉Now dry the rice by spreading it on a clean muslin cloth in shade.(donot dry it in sun or under the fan)



👉When the rice is 3/4 th dried and has very little moisture grind it into a fine powder in a mixie or in flour mill(Machine).
👉Sieve the flour and cool it in a plate or thambalam.
👉When the flour is fully dried store it in a airtight container.
👉This can be stored for a month.
👉Murukku,thattai , seedai and adhirasam give best results with this flour than the plain rice flour.