Rice Flour
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Rice Flour

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$2.49
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Deep Rice Flour is made from fresh white rice. Rice flour is a great substitute for wheat flour, which causes irritation in the digestive systems of those who are gluten-intolerant. Deep Rice Flour can also be used as a thickening agent in traditional Indian recipes that are refrigerated or frozen since it inhibits liquid separation.

This coarse, granule flour is made from ground parboiled rice. It is most commonly used in South Indian delicacies such as idlis. Parboiled Idli Rawa cooks faster than raw Idli Rawa since the rice has already been partially cooked. To Make the Idli Batter: For every three cups of Idli Rava, you have to use one cup of urad dal washed. Soak the idli rava and urad dal separately for about 6 hours. Only the urad dal has to be ground to a smooth paste and the soaked Idli Rava is mixed with this. Add salt and mix. Leave the batter to ferment overnight. Use this batter to steam your idlis in a pressure cooker for soft and fluffy idlis every time!

Deep Rice Flour is made from fresh white rice. Rice flour is a great substitute for wheat flour, which causes irritation in the digestive systems of those who are gluten-intolerant. Deep Rice Flour can also be used as a thickening agent in traditional Indian recipes that are refrigerated or frozen since it inhibits liquid separation.

This coarse, granule flour is made from ground parboiled rice. It is most commonly used in South Indian delicacies such as idlis. Parboiled Idli Rawa cooks faster than raw Idli Rawa since the rice has already been partially cooked. To Make the Idli Batter: For every three cups of Idli Rava, you have to use one cup of urad dal washed. Soak the idli rava and urad dal separately for about 6 hours. Only the urad dal has to be ground to a smooth paste and the soaked Idli Rava is mixed with this. Add salt and mix. Leave the batter to ferment overnight. Use this batter to steam your idlis in a pressure cooker for soft and fluffy idlis every time!