Diwali is just two weeks away and everyone would start the festival preparations soon.The first and foremost thing which is done in any south Indian house hold is to prepare rice flour in order to make various South Indian snacks and sweets varieties during Diwali.In general, we make large quantity of the flour and hence prefer to get it done in a flour mill rather than grinding it at home.But for those who do not have that option of grinding it outside, I am sharing here the procedure for making it. While its not a complicated procedure but still if any one is not sure how to make it , I thought it would be of help for them.So try to make rice flour at home and keep it ready for using it for preparing various sweets and snacks in the coming weeks. I intend to show the easy way of making those difficult snacks.So get ready with the rice flour preparation and join me in making those yummy snacks and sweets and make this Diwali a special one.
Home made Rice flour Preparation:
Shelf life: 2-3 months
1/2 kg Rice - Sona masuri rice or any other equivalent quality(increase the quantity according to your requirement)
- Wash the rice nicely for 2-3 times and soak it in water for some time,say half an hour.Soaking is entirely optional if you are running out of time.
- Drain the rice on to a colander and remove excess water from it.
- Spread on a kitchen towel in a thin layer and let it dry in shade for 1/2 day until the rice is completely dry.It actually depends on the quantity you want to make.More the quantity,the more time it takes.
- Grind it in the mixer to a fine powder.
- Sieve the powder and remove the slight rawa particles in it.If you are making it in a big batch reserve them and try to powder them again and sieve.I usually get the rice flour done in the mill if it is of large quantity.
- Once all the flour is sieved spread the flour over a clean dry cloth (or wide plates) and dry the rice flour for a day or two in shade(inside the house).This makes sure that the rice flour is completely dry.
- Store them in air tight containers.This stay fresh for 2-3 months.
Use them in the recipes as required.It is ideal to use for murukkus and also for various kind of sweets.
The rice flour prepared in this way can be used in making various murukkus and also the recipes like
- Modak | Kudumulu
- Undrallu | Mini Kozhukattai
- Rice flour Chapati
- Rice flour Poori
- Akki Rotti
- Bellam Kudumulu
- Chekkalu | Thattai
- Chakli | Murukku
- Mullu Murukku | Manugupoolu | Magizhampoo Murukku
- Ribbon Pakoda | Ribbon Murukku | Nada Karasu
- Sago Murukku | Saggubiyyam Murukkulu
- Thenkuzhal | Thengolu | Thenkolalu Murukku
- Mosaru(Curd) Kodubale/Sour Rice flour Rings