Wednesday, October 24, 2018

Home made Rice Flour | Pacharisi maavu

Rice flour/ Pacharisi Maavu is the most needed ingredient for the 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 brought flours. Also for some sweets like adhirasam, we need the freshly made flour and back in India, we ground it from nearby flour mill, but here in US, i can't find one, so i have made them in small batch whenever needed. Now let's see how to make the rice home at home.
For urad dal flour, check out here 

Home made Rice Flour | Pacharisi maavu

Preparation Time : 2 hrs | Cooking Time : 15 minsMakes : 2 & 1/2 cup 
Recipe Category: Rice Flour | Recipe Cuisine: Indian
Ingredients
Raw Rice - 2 cup

Procedure
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 your 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 break them with hand or sieve it once when it's completely cooled.

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