Rice Flour – Find out how to make rice flour at house to arrange snacks
Rice flour aka biyyam pindi (Telugu) is an ‘important’ ingredient in a South Indian kitchen. So what are you able to do with rice flour? This gluten free flour is used to arrange snacks (pindi vantalu) like murukku, jantikalu, palakayalu and so forth and prasadam (providing to God) like kudumulu, undrallu, appalu, ammini kozhukottai and so forth. After receiving repeated requests for recipe of rice flour to make snacks, I captured footage of all the course of as I used to be making a big batch for Ganesh Chaturthi recipes. Very simple however takes a little bit of effort. 🙂
Rice flour made at house
The rice must be soaked for no less than one hour. I’d counsel 2 to three hours of soaking time because it yields a softer flour. Use any good high quality uncooked white rice like sona masuri. Make sure you dry the rice on cotton material within the shade until it’s virtually dry with a little bit of moisture. I normally place a newspaper on the ground, unfold the cotton material over the paper after which unfold the drained rice as a skinny layer.
Rice drying within the shade ~ Dried rice floor in a mixer grinder
Rice flour being sieved ~ Residue rice rava (coarsely floor rice)
After sieving the rice flour, the residue coarse rice rava might be additional floor to a clean flour or used to make recipes that decision for rice rava (coarsely floor rice). A small batch of rice flour might be made at house whereas massive portions (greater than 1 kg) might be despatched your neighbourhood flour mill. Normally, I put together biyyam pindi with 1 kg rice throughout festivals like Ganesh Chaturthi to arrange naivedhyam (providing to God).
