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    You are here: Home / Gokulashtami Essentials / Rice Flour Recipe | How to make Rice Flour

    Rice Flour Recipe | How to make Rice Flour

    January 20, 2022 by Sharmilee J 72 Comments

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    Jump to Recipe Jump to Video Print Recipe

    Rice Flour Recipe with step by step pictures and video. Rice Flour is the base ingredient for quite a lot of the dishes & savouries. This becomes very handy during festival season as it is the main ingredient for many dishes like murukku, seedai etc.

    Pin

    Rice flour can be used for a variety of recipes and snacks too. Now lets get on to learn how to make rice flour at home with easy tips and tricks. Rice flour is readily available at stores but it is loaded with preservatives so make your own batch of homemade rice flour and store it for easy access.

    Table of Contents
    1 About Rice Flour Recipe
    2 Rice Flour Recipes
    3 Rice Flour Ingredients
    4 How to make Rice Flour | Rice Flour Recipe
    5 How to make rice flour at home
    6 Expert Tips
    7 FAQs
    8 Storing Suggestions

    About Rice Flour Recipe

    Rice flour is prepared by grinding raw rice in a mixer grinder. “Maavu Pacharisi” as it is called in Tamilnadu, is commonly used rice for making the rice flour. This is nothing but idiyappam flour.

    Rice flour is a crisping agent – secret ingredient to make our snacks crispy – Vada, Pakoda, Bajji becomes crispier with the addition of rice flour. It also serves as a thickening agent for soups and gravies and can be a substitute when you do not have corn flour at home. It is also used as for making gluten free bake products but it produces lower volumes, harder texture and shorter shelf life. It is also used for making Rice Flour Kolam (Rangoli) an important decorative in Gokulashtami and Pongal.

    The correct texture, roasting and preparation method plays significant role in safer cooking and taste of the dish. Safer cooking – I mean – If flour has moisture and not roasted, the dish we prepare using the rice flour might splutter / burst oil while frying. It is for the same reason we should always roast the flour before using it for preparing dish if we get it from shop / stores.

    You can even grind your own batch at home in mixie itself if you are making a small batch. If you are making in bulk then you can grind it in mill.

    Rice Flour Recipes

    Here is a collection of snacks which uses rice flour:

    • Ribbon Pakoda | Ribbon Murukku
    • Thattai Recipe
    • Idiyappam | Nool Puttu | String Hoppers
    • Wheat Dosa | Godhuma Dosa
    • Kara Murukku | Spicy Murukku
    • Ulundu Murukku | Urad Dal Murukku
    • Thenga Paal Murukku
    • Badam Murukku | Almond Murukku

    Rice Flour Ingredients

    Raw Rice : Buy “Maavu Pacharisi” / Pacharisi – It is quite common type of variety available at grocery store in South India. If it is not available at your place, go for any raw rice (Not Boiled) / IR20 variety of rice. There is a variety of raw rice we use for making pongal, do not buy that which is not ideal for making this rice flour. Make sure to ask and buy maavu pacharisi which is meant for making rice flour.

    Pin

    You can use homemade rice flour for making :

    • Ulunthu kozhukattai
    • Uppu seedai
    • Modakam
    • Ammini kozhukattai
    • Idiyappam etc

    If you have any more questions about this rice flour recipe do mail me at [email protected] In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this rice flour recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    Print Recipe Pin Recipe

    How to make Rice Flour | Rice Flour Recipe

    Rice flour recipe with step by step pictures and video. Rice flour is the base ingredient for quite a lot of the dishes & savouries. This becomes very handy during festival season as it is the main ingredient for many dishes like murukku, seedai etc.
    Prep Time2 hrs 30 mins
    Cook Time5 mins
    Total Time2 hrs 35 mins
    Servings2 cups
    AuthorSharmilee J

    Ingredients

    • 2 cups raw rice

    Instructions

    • Soak raw rice for 2 hours.
    • Drain water completely and rinse again. Then spread the raw rice in a soft towel and allow it to dry say for 30-45mins.
    • It will be slightly moist only and few rice will stick to your hands when you touch and see, this is the perfect stage.
    • Then transfer this to a mixer.
    • Grind to a fine powder.
    • Transfer to sieve. Sieve it well.
    • Sieve until you get rava like coarse mixture. Add it to the next flour batch and grind it again else discard the remains. Sieved flour should be fine.
    • Dry roast the sieved flour until you see steam coming out of the flour.
    • Roast it and set aside to cool down.
    • You should be able draw a line using the flour, roast it in low flame till then.
    • Cool down completely and then store Rice Flour in an airtight container.

    Video

    YouTube video player

    Notes

    • Homemade rice flour keeps well for about 6 months if handled properly.
    • You can dry roast the rice flour in bulk and store it like how I did. Else you can roast it at that instant when you are making snacks. But roasting and storing extends shelf life.
    • If you are grinding in bulk give it to a mill so that the grinding is even and fine too. I grinded it at home using a normal mixie so had to grind it for more time in batches.You can grind it in bulk and store it for around 6months if handled properly.
    • Use a dry spoon everytime.
    •  
    Nutrition Facts
    How to make Rice Flour | Rice Flour Recipe
    Amount Per Serving (150 g)
    Calories 675 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 0.3g2%
    Polyunsaturated Fat 0.3g
    Monounsaturated Fat 0.4g
    Sodium 9mg0%
    Potassium 213mg6%
    Carbohydrates 148g49%
    Fiber 2g8%
    Sugar 0.2g0%
    Protein 13g26%
    Calcium 52mg5%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!

    How to make rice flour at home

    1.Soak raw rice for 2 hours.

    soak ricePin

    2.Drain water completely and rinse again.Then spread the raw rice in a soft towel and allow it to dry say for 30-45mins.

    dry in clothPin

    3.It will be slightly moist only and few rice will stick to your hands when you touch and see, this is the perfect stage.

    check the moisturePin

    4.Then transfer this to a mixer.

    add to mixer jarPin

    5.Grind to a fine powder.

    grind to a fine powderPin

    6.Transfer to sieve.Sieve it well.

    transfer to a sievePin

    7.Sieve until you get rava like coarse mixture.Add it to the next flour batch and grind it again else discard the remains.

    sieve wellPin

    8.Sieved flour should be fine.

    fine rice flour readyPin

    9.Dry roast the sieved flour until you see steam coming out of the flour.

    roast rice flour wellPin

    10.Roast it and set aside to cool down.

    roast until steam waftsPin

    11.You should be able draw a line using the flour,roast it in low flame till then.

    draw line to checkPin

    12.Cool down completely then store in airtight container.

    dry it wellPin
    Pin

    Expert Tips

    • Homemade rice flour keeps well for about 6 months if handled properly.
    • You can dry roast the rice flour in bulk and store it like how I did. Else you can roast it at that instant when you are making snacks. But roasting and storing extends shelf life.
    • If you are grinding in bulk give it to a mill so that the grinding is even and fine too. I grinded it at home using a normal mixie so had to grind it for more time in batches.You can grind it in bulk and store it for around 6months if handled properly.
    • Use a dry spoon everytime.

    FAQs

    1. Can I grind the raw rice directly?
    No. It is important that we soak, allow it to dry and then grind.

    2. Can I make Idly, Dosa with Rice flour?
    Unfortunately No. We prepare wet rice batter which is a mixture of Rice and Urid Dhal to prepare Idly and Dosa. However Neer Dosa can be made with this rice flour but it will not be as tasty as our typical dosa.

    3. Is rice flour good for baking?
    Leniently no. Rice flour is used as an alternative to wheat flour in gluten-free baked goods. Bread produced with this ingredient has lower loaf volume, harder texture, and shorter shelf life.

    4. Which flour give more thickens / crisps the dishes?
    Corn flour is the preferred flour. Rice flour is next best, cheap and easily available. Rice flour adds both flavor and texture to deep-fried dishes and cornstarch adds an incredibly crunchy texture to fried food.

    5. Is rice flour and Maida same?
    No.Rice flour is from rice while Maida is refined wheat flour. Maida has gluten and prominently used for baking.

    6. What are the foods that are prepared with this flour?
    Kozhukattai / Modak, Seedai, Puttu, Akki Roti, Idiyappam, Murukku / Butter Murukku, Rice Pakora / Pakoda, Ribbon Pakoda. Add rice flour in small quantities to make Vada, Pakoda, Bajji crispier. Rice flour also serves as a thickening agent for soups, gravies and fries.

    7. Can I use the rice flour from store?
    Yes – but make sure to roast it before use. Also we prefer homemade flour for festivities when we offer dishes for God and then consume.

    8. Can I use any quality of rice or does it have to be basmati?
    Pacharisi / Raw rice is the perfect ingredient. Boiled Rice, Idly Rice, Basmati Rice can be used as the last option when you have no access to raw rice.

    9. I tried and got it right, however after 10 days fungus formed in the flour. I do not know what went wrong?
    If there is still moisture in the flour or if you had storage container with moisture or spoon is wet, the flour tends to pick fungus. Store in a cool, dry place in an air tight container so that it can long for 4-6 months. Refrigerate if you have space in the fridge.

    10. Should we have to roast rice flour even if we grind in the mill? If it is yes, can we dry the flour in the sun to remove moisture? 
    I strongly recommend that you should roast the flour after grinding. Drying flour in the sun after grinding is not a good option given that it might pick up moisture & dirt if it is stored in covered shelter.

    Storing Suggestions

    Store in a cool, dry place in an air tight container so that it can long for 4-6 months. Refrigerate if you have space in the fridge.
    Good to make it and store in large quantity (with 1/2 kg to 1 kg rice), so that is handy for making quick snack and savoury. Best timing to make it is in August when you can use it till December for various festivals – Krishna Jayanthi Recipes, Ganesh Chaturthi Recipes, Deepavali Recipes, Kaarthigai Recipes and in rainy season for snacks.

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    Filed Under: Diwali Essentials, ganesh chaturthi essentials, Gokulashtami Essentials, How to's, Kozhukattai Recipes, RandomPosts, Recent Posts, Vinayagar Chathurthi

    Reader Interactions

    Comments

    1. Ramya Bala

      September 10, 2011 at 5:48 pm

      I fry after it is ground…v.useful post

      Reply
    2. Kalyani's Platter

      September 10, 2011 at 6:31 pm

      very nice step by step instructions …. thanks for sharing sharmilee ….

      Reply
    3. Angie's Recipes

      September 10, 2011 at 6:32 pm

      I always want to make rice flour…thanks for sharing it.

      Reply
    4. Chandrani Banerjee

      September 10, 2011 at 6:37 pm

      Very useful powder. Thanx for sharing.

      Reply
    5. Uma

      September 10, 2011 at 9:13 pm

      Nice how to. It should be useful for sure.

      Cheers,
      Uma

      Reply
    6. divya

      September 11, 2011 at 12:46 am

      nice post…thanks for sharing..

      Reply
    7. Mary

      September 11, 2011 at 1:44 am

      I had no idea this could be done at home! Great idea. This is my first visit to your blog, so I took a bit of extra time to browse through your earlier posts. I'm so glad I did that. I really like the food and recipes you share with your readers and I'll definitely be back. I hope you have a great weekend. Blessings…Mary

      Reply
    8. Nithya

      September 11, 2011 at 3:33 am

      Very useful post 🙂 We used to soak, dry and give it to the machine and grind it. It will last for 3 to 4 months for us 🙂 Will do your method when I need small quantity urgently 🙂

      Reply
    9. Pavithra

      September 11, 2011 at 3:43 am

      Very nice post sharmi. Lovely pictures too.

      Reply
    10. Vardhini

      September 11, 2011 at 4:07 am

      Sharmi .. you know what. I made this powder at home for seedai and oh boy it was a pain to powder it in batches and in spite of sieving it twice I still ended up with some rava in the powder. So I have decided to carry it from India at least for making seedai 🙂

      Vardhini
      Event: Herbs and Flowers – Garlic

      Reply
    11. Sharmilee! :)

      September 11, 2011 at 4:27 am

      @Vardhini : It is always bset to give and grind it in mill but for small batches I do at home but if you grind it repeatedly and then sieve, the flour will be fine but as you say it is a pain 🙂

      Reply
    12. Chitra

      September 11, 2011 at 9:31 am

      Nice post. I usually make this way for occasions 🙂

      Reply
    13. Laxmi

      September 11, 2011 at 12:27 pm

      nice post.. I usually grind it bulk in mill and carry it here .. u have enough patience to make this at home.. great..

      Reply
    14. cookingvarieties

      September 11, 2011 at 1:56 pm

      hi sharmilee, my first time here.
      also first i come across a topic oh how to make rice flour at home.
      also,i think you are the only one who publish such a useful recipe.. thanks, knowledge is precious.
      do visit my blog when you are free, would love to read a comment from you too. have a nice day

      Reply
    15. Shireen Sequeira

      September 11, 2011 at 3:46 pm

      Good post Sharmi..very useful 🙂

      Reply
    16. Neha

      September 12, 2011 at 12:55 am

      Very helpful post…Will bookmark it…

      Reply
    17. Gayathri NG

      September 12, 2011 at 2:55 am

      Sharmi u have lot of patience for doing all this.. very useful and perfect one…

      Reply
    18. Priya's Feast

      September 12, 2011 at 3:11 am

      Wow..It is very true steps to make rice flour from the scratch….Thank u for sharing it with readers..

      Reply
    19. Prathima Rao

      September 12, 2011 at 4:15 am

      A very handy recipe for this coming diwali!!! Very well explained….
      Prathima Rao
      Prats Corner

      Reply
    20. Now Serving

      September 14, 2011 at 2:05 am

      very nice and useful post 🙂

      Reply
    21. alonna

      September 17, 2011 at 11:50 pm

      Love your website. Could you use brown rice for this?

      Reply
    22. Nish

      January 18, 2012 at 10:03 pm

      Googled about this & landed here! Have washed rice and it's soaking now.
      I have a question: Srivalli's post says to soak 15-20 mins & yours says to soak 1 hour.
      Does it mean soaking 20 mins or 60 mins makes no difference to the end result?

      Reply
      • Sharmilee! :)

        January 19, 2012 at 3:26 am

        I asked amma and she said soaking for more time will make the rice softer and makes it ground easier.I am really not sure whether soaking for 20 mins will also give the same result. Hope this helps!

        Reply
      • Nish

        January 19, 2012 at 6:41 am

        Thanks for the quick reply, Sharmi! Good I left it for an hour, now grinding won't be a pain in the neck 😀

        Reply
    23. Mina:)

      February 13, 2012 at 5:31 pm

      Thank you so much for sharing how to do this!

      Reply
    24. Anonymous

      March 15, 2012 at 1:36 pm

      can this poweder be used as rice cereal for babies?

      Reply
    25. Sharmilee! :)

      March 15, 2012 at 1:42 pm

      @Anon : You can steam it and use it as its raw powder….

      Reply
    26. Anonymous

      March 26, 2012 at 10:02 pm

      I prepared de fluor first i cook the rice as cooking rice normaly, after i dry the rice in a pain in the oven. When the rice is dried, is very easy to mill it in my grindr and the rice powder is very soft, is cooking and it mix very fast with other ingredients in the recipes.
      Jaime gaviria, colombia

      Reply
    27. Anonymous

      May 03, 2012 at 4:54 pm

      Can you make teokkboki (korean snack) from this?

      Reply
    28. Sharmilee! :)

      May 04, 2012 at 1:54 am

      @Anon : I am not familiar with the snack but while googling saw that it involves rice cake, so am not sure whether we can use this recipe. Sorry cudnt help u in this regard.

      Reply
    29. Anonymous

      May 05, 2012 at 11:42 pm

      Thanks for this great recipe. I made this but used a high quality food processor instead of a mixie, and added a little cornstarch.. came out perfect.

      Reply
    30. deepaRsmiles

      June 15, 2012 at 3:17 pm

      hi Sharmi…. thanks for this useful post .. good for beginners like me in the kitchen to be good at small basics !

      Regards
      Deepa

      Reply
    31. mitu sri

      June 22, 2012 at 11:11 am

      thanx for useful post

      Reply
    32. mitu sri

      June 22, 2012 at 11:12 am

      thanx for this useful post

      Reply
    33. Sharanya Mohan Bala

      August 06, 2012 at 1:27 pm

      Very useful post indeed. Just wanted to know whether the rice has to dried in shade (like for making rava) or in the sun?

      Reply
    34. Sharmilee! :)

      August 06, 2012 at 1:30 pm

      @Sharanya : I just dried it indoors only..but you can sundry it for making the process quicker….

      Reply
    35. thulasi

      October 31, 2012 at 6:31 am

      thank you..

      Reply
    36. Latha R

      December 03, 2012 at 9:59 am

      How long i can keep this …will get spoil soon.. what are the step i need to take to preserve it …

      Reply
    37. Sharmilee! :)

      December 03, 2012 at 10:15 am

      @Latha : Just keep in airtight container and see to it that it is out of reach from water. It keeps well for 2-3months…may be inbetween you can check and sieve it once and keep it.

      Reply
    38. Vaishnavi

      August 15, 2013 at 4:19 pm

      Hi sharmi… I tried this method for varalakshmi nombu. A question here. My rice didnt dry in 1 hour after draining the water. I had to dry it for 4 hours. Do we have to wait until it dries or can we grind it when it has moisture?

      Reply
      • SHARMILEE J

        October 03, 2013 at 12:05 pm

        Vaishnavi, It should not be dried completely it should be slightly moist…I have updated that in the steps now….

        Reply
    39. Farah

      October 03, 2013 at 6:53 am

      Hi, love ur recipes… one question, can I use brown rice?

      Reply
      • SHARMILEE J

        October 03, 2013 at 12:06 pm

        For making rice flour we usually use white raw rice only……

        Reply
    40. ganga prakash

      October 25, 2013 at 9:06 am

      Hi Sharmi
      Thank u for such wonderful blog for us … my doubt was shall we use this rice flour for murukku or any special preparation for murukku flour??

      Reply
    41. SHARMILEE J

      October 25, 2013 at 10:44 am

      Yes you can use it….

      Reply
    42. nishanthini rajesh

      October 28, 2013 at 10:05 am

      Hi Sharmi , I came to know about ur blog through my sis, your carrot kheer rocks @ my home, I have an doubt with rice flour is it necessary to make it as fine powder for making thatti r coarse powder is fine b'coz I used d same method for makin rice powder and in blender I'm not able to get fine powder.

      Reply
      • SHARMILEE J

        October 28, 2013 at 10:14 am

        Its better to have it fine…It depends on the mixer jar…If you are unable to grind it fine in your mixer, you can give it to a near by mill and grind it.Then you can sieve it twice at home.Hope this helps!

        Reply
    43. harsha

      December 02, 2013 at 6:34 am

      Hi Sharmi…Love the simplicity in your recipes 🙂

      Do confirm if I can use this rice flour for making idappam and puttu too?

      Regds.

      Reply
    44. harsha

      December 02, 2013 at 6:35 am

      Hi…tx for the simplified recipes. CAn this rice flour be used for making idappam and puttu too?

      regds. Deepali

      Reply
      • SHARMILEE J

        December 03, 2013 at 6:24 am

        Yes it can be used

        Reply
    45. shobha sureshkumar

      August 15, 2014 at 3:38 pm

      I was looking for this recipe. Thanks

      Reply
    46. hema karthik

      October 14, 2014 at 10:13 am

      Can we use this flour for making thenkuzhal murukku n want to know do we want to roast the flour if we grind in mill? Pls do let me know

      Reply
      • SHARMILEE J

        October 14, 2014 at 10:37 am

        Yes you can make use of homemade rice flour…..I usually roast the rice flour and store so use it directly for my murukkus.It depends on the recipe also….

        Reply
    47. Navneet Singh

      May 18, 2015 at 2:21 pm

      Can I use any qulatiy of rice or does it have to be basmati or any other quality ?

      Reply
      • SHARMILEE J

        May 18, 2015 at 3:06 pm

        Use Raw Rice for best results….

        Reply
    48. Kirubha Arunkumar

      September 15, 2015 at 9:24 am

      I don't get raw rice here.can we use Basmathi or idli rice instead sharmi

      Reply
      • SHARMILEE J

        September 15, 2015 at 11:23 am

        You can try with idli rice,but not sure of the outcome

        Reply
      • Madhu

        March 04, 2016 at 11:14 am

        Do we need to dry roast even if we give it at mill?

        Reply
      • SHARMILEE J

        April 20, 2016 at 2:25 am

        Not must…but gives nice aroma and more shelf life

        Reply
    49. Priya Yuvaraj

      April 12, 2016 at 8:33 pm

      Hi Sharmi, is there any rice preference ? Like have to use " Pacha arisi" ? This may be a silly question ��…..

      Reply
    50. Padmashree S

      September 02, 2016 at 6:00 pm

      hi sharmi, i tried n got it right. but after 10 days fungus formed in the flour.. i dnt wher i went wrong…

      Reply
      • SHARMILEE J

        September 14, 2016 at 4:12 am

        If there is still moisture in the flour, and if you have stored it with that there may be strings forming

        Reply
    51. Radhika vel

      December 31, 2017 at 2:26 pm

      I want to powder red rice.. Can I follow the same steps?

      Reply
      • Sharmilee J

        January 15, 2018 at 11:35 am

        You can try and see…not really sure

        Reply
    52. Abitha

      October 24, 2018 at 2:42 pm

      Hi Sharmi,

      Should we have to roast the urad dal powder and rice floue even if we grind in the mill?If it is yes, can we dry the flour in the sun to remove moisture ?

      Also can we grind both together rice and fried urad dal together ?

      Reply
      • Sharmilee J

        November 05, 2018 at 9:59 am

        No need to roast before grinding.You can roast the flour after grinding.
        Grinding rice and urad dal flour together depends on the recipe you are making.We usually grind separately and store.

        Reply
    53. Agila

      September 09, 2019 at 12:21 pm

      Can we make rice flour using boiled rice

      Reply
      • Sharmilee J

        October 29, 2019 at 9:42 am

        no raw rice should only be used

        Reply
    54. Karine

      March 27, 2020 at 8:14 am

      I saw that in some recipe people just blend the rice without soaking it… does it make a difference when you soak it, dry it and then blend it?

      Reply
      • Sharmilee J

        April 30, 2020 at 6:20 am

        yes this is the traditional method

        Reply
    55. Vikram

      January 09, 2023 at 3:03 pm

      I soak rice and then dry in the sun and then give to mill for grinding. Do you recommend this process for making rice flour?

      Reply
      • Sharmilee J

        February 19, 2023 at 11:04 am

        yes make sure to dry well then grind also roast before storing.

        Reply

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