Authentic Rice Flour Dough Recipe – Sesame Oil & Salt

Last Updated on 4 months by Neha Deshmukh

Authentic Rice Flour Dough Recipe – Sesame Oil & Salt

Hey everyone! Today, I’m sharing a recipe that’s incredibly versatile and forms the base for so many delicious Indian snacks – a simple, yet perfect, rice flour dough. It might seem basic, but getting the texture just right makes all the difference. I first learned to make this from my nani (grandmother), and it’s been a staple in my kitchen ever since. Let’s dive in!

Why You’ll Love This Recipe

This rice flour dough is a game-changer. It’s naturally gluten-free, comes together quickly, and is surprisingly forgiving. Plus, the subtle nutty flavour from the sesame oil adds a beautiful depth. You can use it for everything from murukku and chakli to thattai and even some types of dumplings. Seriously, once you master this, you’ll be amazed at what you can create!

Ingredients

Here’s what you’ll need:

• Rice flour: ?? cup (approximately 150-200g – amount varies depending on desired consistency)
• Salt: 2 pinches (around 1/4 tsp)
• Sesame oil: 2 tsp (about 10ml)
• Raw rice: ?? cup (approximately 100-150g – for Method 4)
• Water: 1 cup (240ml)
• Salt: 1 pinch (a tiny dash!)
• Sesame oil: 1 tsp (5ml)

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dough:

• Rice Flour: You can use different types of rice flour. Idli rice flour gives a softer texture, while dosa rice flour results in a slightly crispier dough. Experiment to see what you prefer! I often use a blend.
• Sesame Oil: Don’t skimp on the sesame oil! It adds a wonderful aroma and flavour. Look for a good quality, cold-pressed sesame oil for the best results. It really makes a difference.
• Salt: I prefer using fine sea salt, but any salt will work. Just remember, a little goes a long way!

Step-By-Step Instructions

Okay, let’s get cooking! There are a few ways to make this dough, and I’ll share my favourite methods.

Method 1: The Quick Boil

1. Bring 1 cup of water to a boil with the 2 pinches of salt and 2 tsp of sesame oil.
2. Slowly add the rice flour, stirring constantly.
3. Reduce the heat to low and cook, stirring continuously, until the mixture comes together into a dough.
4. Once it’s cool enough to handle, knead with a little extra sesame oil to prevent cracking.

Method 2: The Hot Water Pour

1. Place the rice flour in a bowl.
2. Pour boiling water over the flour, stirring immediately to combine.
3. Knead the mixture into a smooth dough. If it feels dry, add a little more hot water, a teaspoon at a time.

Method 3: The Pan-Fried Approach

1. In a pan, heat a little oil (about 1 tsp). Add the salt.
2. Gradually add the rice flour, mixing with the oil and salt.
3. Add water slowly, stirring constantly, until a dough forms.
4. Knead the dough while it’s still warm.

Method 4: From Raw Rice

1. Soak the raw rice for at least 2 hours.
2. Grind the soaked rice into a fine batter.
3. Cook the batter with boiling water and 1 tsp of sesame oil until it reaches a dough-like consistency.
4. Shape the dough while it’s still warm.

Expert Tips

• Don’t Overcook: If you’re using the boiling water method, be careful not to overcook the dough. You want it to come together, not become rubbery.
• Oil is Your Friend: Sesame oil prevents cracking and keeps the dough pliable. Don’t be afraid to use a little extra during kneading.
• Temperature Matters: Working with the dough while it’s warm makes it much easier to shape and mould.

Variations

• Gluten-Free Adaptations: This recipe is naturally gluten-free! Just double-check your rice flour source to ensure it hasn’t been processed in a facility that also handles gluten.
• Regional Dough Consistency Preferences: In some parts of South India, the dough is made softer, while in others, it’s firmer. Adjust the amount of water accordingly. My family prefers a slightly firmer dough for murukku.
• Adjusting for Different Rice Flour Types: If you’re using a coarser rice flour, you might need to add a little more water. If you’re using a very fine rice flour, you might need less.

Serving Suggestions

This dough isn’t really served as is! It’s the foundation for so many delicious snacks. Here are a few ideas:

• Murukku (crispy, spiral-shaped snacks)
• Chakli (similar to murukku, but often with lentils added)
• Thattai (crispy rice crackers)
• Goli Baje (Karnataka-style fritters)

Storage Instructions

You can store the dough in an airtight container in the refrigerator for up to 2 days. Bring it to room temperature before using. You can also freeze it for longer storage – just wrap it tightly in plastic wrap and then in foil.

FAQs

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

A: It really depends on what you’re making! Idli rice flour gives a softer texture, while dosa rice flour is crispier. A blend works great too!

Q: Can I make this dough ahead of time?

A: Absolutely! You can make it a day or two in advance and store it in the fridge.

Q: How do I know if the dough is the right consistency?

A: It should be smooth, pliable, and not sticky. It should hold its shape when you try to mould it.

Q: What is the purpose of sesame oil in this dough?

A: Sesame oil adds a lovely flavour and aroma, and it also helps prevent the dough from cracking.

Q: Can I use a different oil instead of sesame oil?

A: You can, but the flavour won’t be quite the same. Sunflower oil or vegetable oil are okay substitutes, but sesame oil is highly recommended!