Rice flour/ Pacharisi Maavu is one of the most needed ingredients for the deepavali snacks like murukku,seedai, thattai and so on.
As deepavali is just around the corner, making rice flour ahead at home comes handy when you want to make any last minute snacks.You may wonder why i have to make the rice flour when it's easily available at the grocery store.
Yes, I too had the same question until I tried on my own and made snacks with it. The flavor and taste of the snacks made with home made flour are way better than the snacks made with store bought flours.
Also for some sweets like adhirasam, we need the freshly made flour and back in India, we ground it from a nearby flour mill, but here in US/Canada, i can't find one, so i have made them in small batches whenever needed.
What kind of mixer works best for making home made powder ?
Now let's see how to make the rice home at home.
For urad dal flour, check out here
Procedure
What type of rice is required to make rice flour?
Raw Rice (pacharisi in tamil) works great for making all types of sweets and snacks. So if you're making the rice flour for diwali sweets, use raw rice. I personally like ponni pacharisi to make flour.
Can I use this rice flour for Adhirasam?
Yes, of Course !! For adhirasam there is no need to roast the flour.
How long can I store this flour ?
It stays well for up to 6 months at room temperature.
What kind of mixer works best for making home made powder ?
I have been using my Indian mixie for all types of home made powder. It works well for my needs.
Why the flour has so many small lumps after roasting the flour?
It's quite common. To remove all the lumps, you can pulse the flour in mixie once when it's completely cooled.
For urad dal flour, check out here
Home made Rice Flour | Pacharisi maavu
Preparation Time : 2 hrs | Cooking Time : 15 mins | Makes : 2 & 1/2 cup
Recipe Category: Rice Flour | Recipe Cuisine: Indian
Recipe Category: Rice Flour | Recipe Cuisine: Indian
Ingredients
Raw Rice - 2 cup
Raw Rice - 2 cup
Wash the rice in running water twice and soak it for 1 & 1/2 to 2 hrs.
Drain the water from rice and spread it on neat kitchen towel for 20 mins.After 20 mins, the rich should be damp, not completely dry, at this stage, transfer the rice into mixie jar.
Grind into fine powder, then transfer the rice flour into sieve and sieve it with fine mesh till no flour pass through the sieve.
After sieving, put the leftover rice granules into mixie jar and grind into smooth powder and add it into the already sieved flour.If you notice any large granule after the 2nd grinding, put it in sieve and sieve, but mine is smooth ,so i don't do that 2nd time.
Heat the kadai in medium flame and add the sieved flour, roast in medium flame continuously for 12 -15 mins, all the moisture from the flour evaporates and the flour is like dry sand. At this stage, you can able to draw a line with the flour. That's the correct stage, remove from the flame and let it cool completely.
That's it!! Home made flour is ready.
Notes:
- If you're making rice flour for adhirasam, then no need to roast the flour.
- Roast the flour without changing its color.
- After roasting, you may find small lumps, that's totally normally, you can pulse the flour in mixie once to remove all the lumps when it's completely cooled.
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