Home -made rice flour recipe (puttu podi)

Rice flour is a simple fine powder made from raw rice grinding. Homemade rice flour or podi puttu is an important ingredient used in many Indian dishes, especially during the festival. This is used to make snacks and sweets such as murukku, pakoda, vacuum, modak (kozhukattai). Although you can buy rice flour from the store, it often contains preservatives. Making rice flour at home is easier and healthier. With the future festival, having homemade rice flour can save a lot of time and effort.

Homemade puttu podi

Rice flour is the main ingredient in many Indian snacks. I plan to make Karadaiyan Nombu there this year because I miss him every year because I am not used to the festival. So as a first step I made this rice flour to make it. Very easy to make ..

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About puttu podi (homemade rice flour)

Rice flour is prepared by soaking and grinding raw rice, then baking and directing it to extend its safety life. Maavu Pchaarisi or IR 20 is called in Tamilnadu, a variety of ordinary rice used to make rice flour. The recipe is very flexible, so you can also experiment with other rice varieties. Today I made this flour using ponni rice. This homemade flour is none other than Idiyappam or Puttu or Murukku. Flour can be made with brown rice, millet rice or sticky rice (sticky rice).

Unlike beans, rice flour does not have a strong taste, but functions well as a binder agent and provides light and crispy textures for your snacks.

Rice flour is a staple in many Indian dishes and is widely used in other Asian cuisine such as Japan, China and Korea. Making rice flour at home is very simple. All you need is a mixer, a high speed blender or a small wheat factory, which is now easy to be available online and in a store.

This year I decided to make Karadaiyan Nombu there from the beginning, and the first step was to make my own rice flour. If you have never tried it before, this is the way you can make your own rice flour at home. Much easier than you think!

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Why this recipe works

Multi Use: You can use this flour to thicken the sauce, gravi, and soup. Flour can be used as a binder in many Indian snack recipes such as Murukku, Pakoda, Vadai, Bajji. This acts as a good binding agent. This gives a good color and crisis for savory recipes.

Why do I like this recipe – I like this recipe because it makes my life easier and better. This is simple, intelligent and saves more time during celebrations and improve the taste and quality of the recipe.

Simple and cost -effective: You can make this flour using staples pantry that is easily available and does not require luxury equipment, mixers or blenders will do work. Making large amounts of rice flour can be more budget friendly than the shop purchased.

Ingredients

Rice : I have used 2 cups of ponni rice to make this rice flour. This flour recipe is very flexible, so you can make flour using other rice varieties such as brown rice, basmati rice and rice masoori rice. This flour is the foundation for many Indian candy and savory like

• Kozhukattai (modak): Steamed and delicious sweet that is made using soft and smooth rice flour.
• Murukku: Crispy and savory snacks that require rice flour for the crisis and shape.
• Pakoda, Bajji, Vadai: Savory Indian fritters are made using beans and rice flour contributes to the texture and crispness.
• AKKI Bread: A flat bread made with rice flour, spices and spices and the taste and texture depends completely on the purity of rice flour.

Hacking

Soak: Wash rice thoroughly and soak for at least 2 hours.

Dry and dry: Drain water from rice that is soaked completely. Apply rice on a clean cloth. Let the fan dry or dry or dry until it is completely dry. If there is a little humidity, after drying, bake with low heat for 2 minutes before it is ground.

Milling and gauges: Grinding dried rice in a blender or mixer or a mill grinder the house becomes powder. Strain the flour after grinding. And repeat the milling process once more if rough. It must be grounded gently. Filtering it again after grinding.

Expert tips

• Always use a dry spoon while taking flour to prevent it from fast spoiling.
• Grind the rice in a small batch for an even texture.
• After grinding, roast the flour with low heat for 2 minutes. ● Strain powder to remove coarse particles.
• Cool completely before storing in the jar.

Storage

Store homemade rice flour in an airtight container. It remains good at room temperature for a month or more. For a longer shelf life, store in the refrigerator for a year.

FAQ

1. What types of rice function for this flour?

Now types of rice such as chocolate, millet, basmati rice to make rice flour. But when it comes to make traditional Indian snacks, the Pachariition (raw rice) or ponni rice works best. This helps to achieve crispy texture.

2. Can I make a group of large flour?

Yes, you can make it in a large batch by grinding it using a house mill grinder that is available online or giving it to a powder factory nearby.

3. What is the difference between sticky rice flour and ordinary rice flour?

Glutinous rice flour is made using sticky rice or sweet rice, which is usually used in making Asian dishes such as mochi, rice cakes, dumplings. While this ordinary rice flour is prepared using ponni rice or raw rice. Flour consistency is very good.

Variation

Gluten free flour: To make glutinous rice flour, use brown or sweet rice (sticky rice). This flour is popular in Asian cuisine to make mochi, dumplings and rice cakes.

Rice Potction Flour: For flavorful rice flour, add roast curry leaf powder or coriander powder. This can be used to increase the taste of my muruk, akki bread and pakoda.

Coconut rice flour: Mix rice flour, coconut flour and a pinch of cardamom powder together to make tropical flavored flour. This helps increase the sense of kozhukattai (modak), appam, panieram during the festival time.

Homemade powder to try

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