Festival season is going to begin. So we can make rice flour in the free time and store it in the air tight container. Whenever we need rice flour we can use it. It can be used for six months or more. Now let us see how to make.
Ingredients:
- Raw rice – 1/2 kg
Method:
Soak the raw rice for half an hour. Drain the water.Spread in a clean cotton cloth and dry in the shade for about one hour.
Grind it in the mixie in batches and sieve it. Add the remaining granules in the second batch and grind. In the same method grind all the rice and sieve it.
Then dry in the shade. After drying you can roast in the pan.
You can stir continuously while dry roasting the flour or else the flour will be burnt.
After cooling again sieve it. You can store it in the air tight container for about 4 to 6 months.
Note:
If you want more flour you can use one kg rice.
If you want more than one kg you can grind it in the milling machine.
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