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Homemade rice flour recipe

Homemade rice flour is very handy for making indian snacks and also for festive special recipes.
Prep Time2 hrs 30 mins
Cook Time5 mins
Total Time2 hrs 35 mins
AuthorSharmilee J


  • 2 cups raw rice


  • 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 then store in airtight container.



  • 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.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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