Rice Flour – Learn how to make rice flour at residence to organize 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 organize snacks (pindi vantalu) like murukku, jantikalu, palakayalu and many others and prasadam (providing to God) like kudumulu, undrallu, appalu, ammini kozhukottai and many others. After receiving repeated requests for recipe of rice flour to make snacks, I captured footage of the whole 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 residence
The rice must be soaked for at least 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 nearly dry with a little bit of moisture. I often 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 will 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 will be made at residence whereas giant portions (greater than 1 kg) will be despatched your neighbourhood flour mill. Normally, I put together biyyam pindi with 1 kg rice throughout festivals like Ganesh Chaturthi to organize naivedhyam (providing to God).
