Rice flour is a main ingredient in many of indian snacks. I was planning to make karadaiyan nonbu adai this year as i miss it each year because i was not used to that festival. So as the first step i made this rice flour to make that adai. It is so simple to make..So here you go to the recipe.
Preparation Time : 30 mins
Cooking Time : 5 mins
Soaking Time & Drying Time : 2 hours & 3 hours
Rice – 2 cups ( I used Ponni Rice)
Wash rice in lots of water. Soak it for 2 hours. Drain it completely and spread it in a clean cloth and dry it under fan for 3 hours.
Now take the rice in a blender and powder it finely. Use a fine sieve and sift the mix. After you sieve, if you get lots of coarse rice mix, powder it again and sieve it.
Now heat a thick bottom kadai, add the powdered rice and roast it for 5 mins or so on a medium heat till the wetness dries off.
Spread it on a clean paper to cool down. Store it in a air tight container.
1)You can store this powder in a air tight container for 3 to 4 months.
2) Grinding this in mixie is a pain, you have to keep on grinding it till you get fine powder. It will take lots of time. You can make this in bulk and give this to mill, this way it will be more finer and less fuss.
3)If you grind the rice at home, you have to do it in batches. As you sieve the mix, you will get coarse rava like mix, add it to the next batch and keep grinding till you get fine flour.
|Wash rice in lots of water|
|Soak it for couple of hours|
|Spread it in a clean cloth and dry it under fan|
|Now powder it|
|Sieve it..You will get coarse rawa like mix in this|
Add it to blender and powder it again..
|Roast them in a thick bottom kadai|
|Roast till the moistness dries up and you see |
steam from it
|Spread it in a clean cloth and let it cool|
|Store in a air tight container|