Rice flour for Kozhukattai and upma

 

Rice is needed for making many dishes, like sweet savoury Kozhukattai (steamed modaks ) rice upma etc. Store bought flour is very less starchy and too fine to handle. The end result is not upto the required standards. It is recommended to use rice flours specially while making South Indian dishes for the festive dishes. These can be made in advance and stored on shelf for 10 days or refrigerate for a month or 2 and can be stored in freezer for several months. I have stored left over flour in freezer on many occasions and it had worked perfectly for me.

Pidi Kozhakattai recipe using rice flour

Required ingredients 

Raw rice 250 grams 

Water for rinsing.

1. Wash and soak rice for 15 minutes.

2. Strain the water and spread over a clean towel and let it dry. Leave it under roof or fan for 1 hour.

3. Once it's 95 percent dry transfer to a mixer jar.

4. Grind the rice into fine powder.

5. Strain the powder through fine sieve.

6. Separately store the fine powder to make Kozhukattais

7. Coarse powder can be used to make uoma and pidi Kozhakattais.

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