Monday, September 28, 2015

Rice flour | Red rice flour | Home made Rice flour | Puttu flour/Podi

Wow, We come to the final week of Mega BM,  for this  week, the theme is "Blogger Choice",We can post whatever we want, i think this is a tough one, i couldn't come to any conclusion easily. After lot of thinking, i chose to post on some basic recipe that will help to our day to day cooking. 

First recipe is Home made Red Rice flour or Puttu Flour, i prefer to make my own rice flour especially for puttu rather than the store brought one.This flour can be used for puttu, idiyappam & kozhukattai. You can do  the same for white raw rice too.,check the details here


Home made Rice flour

Preparation Time : 2 hrs | Cooking Time : 0 minsMakes : 2 cups(approx) 
Recipe Category: Basic | Recipe Cuisine: Indian
Ingredients

Red Raw Rice - 1 1/2 cup
Procedure
Wash the rice 3-4 time under running water or till the water runs clear and soak it for 45 mins.
Drain the water and spread it on thin cotton cloth/ any neat kitchen towel & place the cloth in shade for 30 mins.After 30 mins, all the water is absorbed by the cloth and the rice will be slightly wet. Now put the rice in the blender and grind into fine powder, do it in batch to avoid overloading.Transfer the ground content in the sieve and sieve it till there is no more flour comes out from the sieve. In the sieve, use the small hole one.Add the leftover from the sieve in the blender and grind it again into fine powder. Repeat the process of grinding & sieving till there is no leftover. It you're immediately making puttu, no need to dry roast it,use as it is.Heat a kadai & add the flour and roast it well on medium flameAfter about 5 to 7 mins, the flour should be like dry sand or if you take the flour in between your thumb & fore finger and you can able to draw a line (kolam podum patham).That's correct stage. Immediately switch off the flame and transfer into large plate or paper. Spread it well &allow to cool completely.Then store and use whenever needed.  There might be some lumps in the flour after roasting, no need to worry about it, it will break easily when you press it  with hand itself.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56



13 comments:

  1. Such a fantastic post...btw one thing that makes me laugh at my own silliness thinking about how my mom explained to me on this process was that drawing lines..she said in telugu about drawing a rangoli and I was struggling so hard to translate that thought to english..finally it struck me that I can say, you draw a line..lol..thanks for making me remember that..very useful post!

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  2. Omg..what patience man...making your own flour seems interesting...but frankly I am a lazy person...don't think I can ever put in that much labour, appreciate your efforts.

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  3. Looking forward to your other homemade basic ingredients. This is a nice series.

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  4. Amma always make her own rice flour just like that at home!! For me it sounds like a herculean task!! Very useful post!! Looking forward for your other posts in this series

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  5. You reminded me of my childhood days. After moving to US I (err I should say mom too ) stopped preparing home based flours. Sighhhh.. need to come out the zombie mood

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  6. Such a detailed post... Wow amazing... Loved your step wise clicks

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  7. Very useful post Sandhiya. I rarely make rice flour at home, this is going to be very helpful when I actually make it.

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  8. An amazing post, I make this flour but not at home in the flour mill. I roast the rice then powder it. Must try this method.

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  9. I can never think of making rice flour at home.Such a wonderful post.Hats off to your efforts.

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  10. I do my rice flour at home and am sure this post will be definitely helpful for many.

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  11. Very useful post. I rarely make it at home.

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  12. My what a lovely post. I hardly use rice flour n if I do its generally to make something crisp. I loved the pics n the line u have drawn. Explains a lot to me someone who has a never tried it yet...

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  13. I usually buy it though my mother always makes it at home. This is an useful post for novices.

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