Commercially available rice flour often contains impurities, moisture, or signs of aging, which prevents achieving the desired crispy texture in snacks. Furthermore, such flour can be quite expensive. If you want your puri, kachori, pakora, or dosa to have a perfectly light and crispy texture, you can prepare 100% pure, fresh, and fine rice flour in just a few minutes using regular rice that you have at home. Flour prepared this way allows puri and kachori to remain crispy for a long time and absorb less oil.
The following ingredients are needed for preparation: 2 cups of any plain rice (raw or parboiled rice), water for rinsing, a blender jar (small or medium), and a fine sieve for sifting the flour.
First, take any raw rice (basmati or regular) and rinse it thoroughly in clean water two or three times to remove dust and dirt. After that, drain all the water from the rinsed rice through a sieve. Then, spread the rice on a clean cotton towel and air dry for 30–40 minutes. It is important not to dry the rice in the sun, but only to remove surface moisture.
When the rice feels dry to the touch but retains a slight internal moisture, place it in a dry blender jar. Grind it, stopping the blender periodically, until a very fine powder is obtained. Sift the resulting flour through a fine sieve. Any remaining larger rice pieces left on the sieve should be returned to the blender jar and ground again with the remaining particles.
It is recommended to lightly roast the finished rice flour over low heat in a pan for 5 minutes without adding oil or ghee, to evaporate any remaining moisture. After the flour cools, transfer it to an airtight container. This flour will store for months without spoiling.
