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Fine rice flour in a wooden bowl
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How to prepare rice flour at home | Recipe for Rice Flour | Homemade rice Flour | Pacharisi Maavu Recipe | Biyyam Pindi

Learn how to prepare rice flour at home with step-by-step method. This gluten free flour is very handy to make various Indian snacks and sweets.
Prep Time1 hr
Total Time1 hr
Course: Basics / Know how, Basics in Indian Cooking
Cuisine: All cuisines
Keyword: Chawal Ka Atta, Rice Flour, Homemade Rice Flour, Pacharisi Maavu, biyyam Pindi,
Author: Padma Veeranki

Equipment

  • Dry Grinder or Blender

Ingredients

  • 2 Cups Raw rice or as required

Instructions

  • Start off by washing rice twice in water and soaking the rice for a minimum of one hour.
  • Drain the water from rice completely and spread out the rice as a thin layer on a cotton cloth or a newspaper.
  • Dry for 15 to 20 minutes in the shade(indoors). It should be almost dry but with a bit of moisture.
  • While rice is still mildly wet, transfer to a dry blender/grinder in small batches.
  • Grind for 3 to 4 minute till you get a super fine rice powder.
  • Add the rice powder to a fine sieve & sift it to get super fine rice flour. If you find small balls formed due to the moisture content in the rice, break and sieve it.
  • Sieve until you get residue rice rava (coarsely ground rice) and grind it along with the next batch of rice.
  • Use it directly right away if you are going to use it immediately to prepare any snacks.

Storing Rice Flour:

  • To store, dry roast the sieved flour in a pan over medium heat until you see steam coming out of the flour.
  • Cool down completely by spreading on a newspaper and then store in an airtight container. Refrigerate for longer use.

Recipe Video

Notes

  • It is important to grind the rice when mildly wet because if it is dry, it will not grind properly
  • As you're using slightly wet rice, use the rice flour immediately. To store it, roast it for a couple minutes until hot and then let it cool and store.
  • If you are grinding in bulk give it to a mill so that the grinding is even and fine too.
  • It is best to soak the rice in water for at least 1-2 hours.
  • Soaking longer eases grinding and gives you softer flour.
  • 1 cup rice yields 1 1/2 cups rice flour. I prefer to make fresh batch of rice flour as and when required. 
  • I always prefer to store leftover rice flour in the refrigerator.
  • You can use the same process to prepare brown rice flour but just increase the soaking time of rice to 3 to 4 hours.