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Homemade Rice Flour in a Bowl
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5 from 1 vote

Homemade Rice Flour – Homemade Idiyappam Flour

Rice flour is one of the very essential items in a South Indian kitchen. Rice flour is used for many snacks and sweets and there are certain preparations that require freshly made wet rice flour
Prep Time3 hrs 20 mins
Total Time3 hrs 20 mins
Course: dinner, Lunch Recipes
Cuisine: Indian, South Indian, Tamil Nadu
Diet: Low Fat
Servings: 3 cups
Calories: 137kcal


  • Grinder


  • 2 cups Rice I used sona masoori


  • Wash the rice well and soak it for about 2 to 3 hours. If needed the rice can be soaked for just about an hour, but the longer it soaks, the smoother flour it yields. Ideally, about 3 hours would be perfect. For recipes such as athirasam, where it is alright to have slightly coarse rice flour, it is enough to soak for an hour.
  • Drain the water entirely and then spread the rice on a clean kitchen cloth. Spread the rice with your hands so that it is in a thin layer.
  • Let it remain like this for about 15 to 20 minutes. Make sure that the rice is drying in shade and not in sun. I left it on my kitchen table.
  • After about 15 minutes, check the rice with your hands. It should have lost all its moisture but still, be a little wet to feel. Make sure you don’t dry it entirely. The rice should have a hint of moisture in it.
  • Now transfer this to the blender jar and grind until smooth.
  • Use a jalada (flour sifter) and sift the flour. If there is a lot of coarse rice left, then transfer it to the blender again and grind. Sift once again.
  • If using right away or in a couple of days, then you don’t have to do anything. If you are going to store it for a few days, then it is advisable to roast the flour for a few minutes to dry it out. This helps increase its shelf life. Roast the rice flour for about 5 – 7 minutes. It need not change color, but just get warm.
  • Let it cool down to room temperature and then store it in an airtight container.


Expert tips
  • Freshly ground rice flour makes excellent traditional snacks. So make sure to have some handy during festival season like Diwali.
  • Make sure the rice gets enough time to soak as that yields smoother rice flour.
  • Dry the rice just until the excess moisture disappears. When grinding the little moisture left in the rice helps in grinding the rice to a smoother texture.
  • If storing the rice flour for using later, dry roast the ground Idiyappam flour to get rid of all the moisture. This helps with the longer shelf life.
  • Always store the rice flour in air tight container. If possible grind it in smaller batch and use it as soon as possible.


Calories: 137kcal | Carbohydrates: 30g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Calcium: 11mg | Iron: 1mg