Authentic Coconut Rice Flour Recipe – Cumin & Banana Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Coconut Rice Flour Recipe – Cumin & Banana Delight

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – a traditional Coconut Rice Flour blend. It’s a staple in many South Indian kitchens, especially in Kerala, and honestly, the aroma alone transports me right back to my grandmother’s kitchen. It’s surprisingly versatile, and once you have a batch made, you’ll find yourself reaching for it again and again. Let’s get started!

Why You’ll Love This Recipe

This isn’t just a recipe; it’s a little piece of South Indian culinary heritage. It’s incredibly easy to make, requiring just four ingredients and a little patience. The resulting blend is wonderfully fragrant and adds a unique depth of flavour to whatever you use it in. Plus, it’s naturally vegan and gluten-free, making it a great option for those with dietary restrictions.

Ingredients

Here’s what you’ll need:

• 1 cup rice flour
• 1 cup freshly grated coconut
• 1 teaspoon cumin seeds
• 1 teaspoon salt

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Freshly Grated Coconut: Seriously, don’t skip this! The flavour of fresh coconut is so much better than pre-shredded. It adds a beautiful sweetness and aroma. If you absolutely must substitute, use unsweetened desiccated coconut, but know it won’t be quite the same. (About 150g of fresh coconut yields roughly 3/4 cup grated).
• Rice Flour: You can use regular rice flour, or for a slightly different texture, try using idli rice flour. Both work beautifully. I’ve experimented with both, and honestly, it comes down to personal preference.
• Cumin Seeds: In Kerala, we often use a specific variety of cumin called ‘jeera’. It’s a bit more fragrant. But any good quality cumin seeds will do the trick! Lightly toasting them before adding them to the mix intensifies their flavour even more.

Step-By-Step Instructions

Alright, let’s make this magic happen!

1. First, in a nice big bowl, combine the rice flour, grated coconut, cumin seeds, and salt. Don’t be afraid to get your hands in there and give it a good mix!
2. Now, here’s the patience part. Let the mixture rest for about an hour. This allows the coconut to release its moisture and helps everything bind together.
3. If you want a super fine powder (and I do!), you can pulse the mixture a couple of times in a blender. Don’t overdo it, though – we don’t want coconut milk!
4. Time to roast! Heat a pan over medium heat. Add the mixture and roast for about 15 minutes, stirring constantly. This is important to prevent burning. You’ll know it’s ready when it turns a lovely golden brown and smells wonderfully fragrant.
5. Spread the roasted mixture onto a baking sheet and let it cool completely – about 30 minutes. This is crucial before storing.
6. Finally, transfer the cooled mixture to an airtight container. It’ll stay fresh at room temperature for up to three weeks!

Expert Tips

• Stir, Stir, Stir: Seriously, don’t walk away from the pan while roasting! Constant stirring prevents burning and ensures even roasting.
• Cooling is Key: Letting it cool completely before storing prevents condensation and keeps it from clumping.
• Smell Test: Trust your nose! The aroma will tell you when it’s perfectly roasted.

Variations

• Vegan Adaptation: Good news – this recipe is naturally vegan!
• Gluten-Free: It’s also naturally gluten-free, making it a great option for those avoiding gluten.
• Spice Level: This is a very mild blend. If you like a little heat, you could add a pinch of red chilli powder during roasting. My friend, Priya, adds a tiny bit of black pepper too!
• Festival Adaptations: In Kerala, this blend is often used during Onam to make unniyappam (sweet fritters) and other festive treats. It’s considered very auspicious.

Serving Suggestions

Traditionally, this coconut rice flour is sprinkled with a little sugar and served with sliced banana. It’s a simple yet incredibly satisfying snack. It’s also fantastic mixed with hot water to make a comforting porridge, or used as a coating for fried snacks.

Storage Instructions

Store in an airtight container at room temperature for up to 3 weeks. Make sure it’s completely cool before sealing the container.

FAQs

Q: What type of rice flour works best for this recipe?

A: You can use regular rice flour or idli rice flour. Idli rice flour will give a slightly different texture, but both work well!

Q: Can I use desiccated coconut instead of fresh?

A: You can, but fresh coconut is highly recommended for the best flavour. If using desiccated, use unsweetened.

Q: How can I adjust the roasting time based on my stove?

A: Roasting time will vary depending on your stove. Keep a close eye on it and stir constantly. You’re looking for a golden brown colour and a fragrant aroma.

Q: What is the traditional way this is served in Kerala?

A: It’s traditionally served with a sprinkle of sugar and sliced banana – a simple, comforting snack.

Q: Can this mixture be used in other recipes?

A: Absolutely! It’s fantastic in unniyappam, pazham pori (banana fritters), and even as a coating for fried fish or vegetables. Get creative!