Homemade Idiyappam flour

Ingredients (2)

• raw rice1 kg
• water

Method

1. 1

   Wash the raw rice thoroughly 3–4 times until the water runs clear.

2. 2

   Soak the rice in plenty of water for 4–6 hours.

3. 3

   Drain the rice completely using a colander.

4. 4

   Spread the rice on a clean cotton cloth.

5. 5

   Allow it to air dry for 20–30 minutes until the surface moisture disappears. The rice should still feel slightly damp.

6. 6

   Grind the damp rice into a fine flour using a flour mill or a powerful mixer grinder.

7. 7

   Sieve the flour through a fine sieve.

8. 8

   Regrind any coarse particles and sieve again until all the flour is fine.

9. 9

   Heat a heavy-bottomed kadai over low heat.

10. 10

    Add the rice flour in batches.

11. 11

    Dry roast, stirring continuously, until the flour becomes hot and slightly powdery.

12. 12

    Do not allow the flour to change colour or brown.

13. 13

    To test if the flour is ready, take a small amount and press it between your fingers. It should feel dry and flow freely without sticking.

14. 14

    Remove from the pan and allow it to cool completely.

15. 15

    Store the cooled flour in an airtight container.

16. 16

    It keeps for 2–3 months at room temperature in a cool, dry place or up to 6 months when refrigerated.