Pacharisi Flour Recipe – Authentic Indian Rice Flour for Idli & Dosa

Last Updated on 4 months by Neha Deshmukh

Pacharisi Flour Recipe – Authentic Indian Rice Flour for Idli & Dosa

Hey everyone! If you’re anything like me, you love a good South Indian breakfast. And honestly, the secret to unbelievably soft idlis and crispy dosas? It all starts with the flour. Today, I’m sharing my go-to recipe for Pacharisi flour – authentic Indian rice flour that takes your breakfast game to a whole new level. I first started making this when I couldn’t find good quality flour in the stores, and honestly, homemade is SO much better!

Why You’ll Love This Recipe

Forget store-bought rice flour that can sometimes be a little…rough. Making Pacharisi flour at home gives you complete control over the texture and quality. You’ll notice a huge difference in your idlis and dosas – they’ll be lighter, fluffier, and just melt in your mouth. Plus, it’s surprisingly easy to do!

Ingredients

• As needed Raw rice (Pacharisi)

Ingredient Notes

Okay, let’s talk rice! Pacharisi is key here. It’s a short-grain rice variety specifically used for making rice flour for idli and dosa. It has a higher starch content than other rice types, which is what gives you that beautiful, soft texture.

Don’t worry if you can’t find it labeled “Pacharisi” – sometimes it’s called “Idli rice” or “Dosa rice.” But make sure it’s a short-grain variety. The type of rice really impacts the final result, so this is one ingredient you don’t want to skimp on!

Step-By-Step Instructions

Let’s get started! It’s a bit of a process, but trust me, it’s worth it.

1. First, rinse the raw rice (Pacharisi) thoroughly 2-3 times. This gets rid of any excess starch.
2. Then, soak the rinsed rice in water for about an hour. This softens the grains for easier grinding.
3. Drain the soaked rice completely. Now, spread it out on a clean cotton cloth in a shaded, well-ventilated area. We want to dry it, but not cook it in the sun!
4. Once it’s spread, let it dry completely. This can take a few hours, depending on the weather.
5. Next, grind the partially dried rice in a flour mill or a high-powered blender until it forms a fine powder.
6. Finally, sieve the flour to remove any coarse particles. Spread the flour on a wide plate and air-dry it in the shade for 2-3 days, stirring occasionally. This final drying step is crucial! Make sure it’s completely moisture-free before storing.

Expert Tips

Getting the moisture level right is the biggest challenge. You want the rice to be dry to the touch, but not brittle. If it feels even slightly damp, it can lead to mold growth during storage.

I usually check by pressing a handful of rice – if it holds its shape without sticking together, it’s ready to grind. Also, stirring the flour during the final drying stage ensures even drying and prevents clumps.

Variations

There are a few ways to tweak this recipe!

• Rice Variety: While Pacharisi is traditional, some people like to blend it with other short-grain rice varieties for a slightly different flavor. My friend’s grandmother always adds a handful of ponni rice to the mix.
• Grinding Method: A flour mill will give you the finest, most consistent powder. But if you don’t have access to one, a high-powered blender works too! You might need to grind in batches and sieve the flour a couple of times to remove any larger particles.
• Blender Tip: If using a blender, add a little bit of the rice at a time and pulse until finely ground.

Gluten-Free Adaptation

Good news! Pacharisi flour is naturally gluten-free. This recipe is perfect for anyone with gluten sensitivities or celiac disease. You can enjoy your idlis and dosas worry-free!

Serving Suggestions

Now for the fun part – what to make with your beautiful Pacharisi flour! Here are a few ideas:

• Idli: The classic! Soft, fluffy idlis are the perfect way to start your day.
• Dosa: Crispy, golden dosas with sambar and chutney – need I say more?
• Puttu: A steamed rice cake popular in Kerala, often served with kadala curry.
• Appam: A lacy, bowl-shaped pancake, perfect with stew.
• Adhirasam: A traditional sweet snack.

Storage Instructions

Once your Pacharisi flour is completely dry, store it in an airtight container in a cool, dry place. Properly stored, it should last for about 2-3 months. I like to add a few dried red chilies to the container – it’s an old trick my mom taught me to keep insects away!

FAQs

Let’s answer some common questions:

• What is Pacharisi rice and where can I find it? Pacharisi is a short-grain rice variety used specifically for making rice flour for South Indian dishes like idli and dosa. You can find it at Indian grocery stores, or online.
• How do I know if the rice is dried enough before grinding? The rice should be dry to the touch and not feel damp at all. When you press a handful, it should hold its shape without sticking together.
• Can I use a regular blender instead of a flour mill? Yes, you can! But a flour mill will give you a finer powder. If using a blender, grind in batches and sieve the flour well.
• How long does Pacharisi flour last when stored properly? About 2-3 months in an airtight container in a cool, dry place.
• What is the difference between Pacharisi flour and regular rice flour? Pacharisi flour is made from a specific short-grain rice with a higher starch content, resulting in a softer texture for idlis and dosas. Regular rice flour can be made from any type of rice and may not yield the same results.