Sona Masuri Rice Flour Recipe – Easy Homemade Indian Rice Flour

Last Updated on 4 months by Neha Deshmukh

Sona Masuri Rice Flour Recipe – Easy Homemade Indian Rice Flour

Hey everyone! If you’re anything like me, you love having a well-stocked pantry with homemade staples. And honestly, there’s nothing quite like the satisfaction of making things from scratch. Today, I’m sharing my go-to recipe for Sona Masuri rice flour. It’s surprisingly easy, and the flavor is so much better than store-bought. I first started making my own when I realized how often I used rice flour for South Indian breakfasts, and it’s been a game-changer ever since!

Why You’ll Love This Recipe

This recipe is all about control – you know exactly what goes into your flour. Plus, homemade rice flour has a beautiful, fresh aroma that really elevates your dishes. It’s perfect for anyone wanting to avoid preservatives or simply enjoy a more authentic taste. And trust me, once you taste the difference, you won’t go back! It’s also a fantastic option if you have dietary restrictions, as we’ll talk about later.

Ingredients

• 1 cup raw rice (Sona Masuri)

Ingredient Notes

Let’s talk about the star of the show: Sona Masuri rice! It’s a medium-grain rice commonly used in South India, and it’s perfect for making flour. It has a lovely natural starch content, which gives the flour a nice texture. You can find it at most Indian grocery stores, or even online.

While other rice varieties can be used (more on that in the Variations section!), Sona Masuri consistently gives the best results for a smooth, fine flour. About 1 cup of raw rice (around 180-200 grams) will yield roughly 1 ½ – 1 ¾ cups of flour.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s a simple process.

1. First, rinse 1 cup of Sona Masuri rice thoroughly 2-3 times in clean water. This gets rid of any excess starch and ensures a cleaner flour.
2. Next, soak the rinsed rice in enough water for about 2 hours. This softens the rice grains, making them easier to grind. I usually do this in the morning so it’s ready to go by afternoon.
3. Drain the soaked rice completely using a strainer. Then, spread it out on a clean cotton cloth to air-dry for about 15 minutes. You want to remove as much surface moisture as possible.
4. Now for the grinding! Add the drained rice to a mixer grinder and grind it to a fine powder consistency. You might need to do this in batches depending on the size of your grinder.
5. Sieve the ground flour to separate any unground particles. Don’t discard those bits! Return them to the grinder and grind again. We want everything to be beautifully fine.
6. Time to roast! Dry roast the sieved flour in a pan on medium heat. Keep stirring constantly! You’ll know it’s ready when you start to smell a lovely aroma and see steam releasing – but be careful not to let it change color.
7. Let the roasted flour cool completely. Then, sieve it again for an extra smooth texture. This step is key for light and fluffy idlis and dosas!
8. Finally, store your beautiful homemade rice flour in an airtight container in a cool, dry place.

Expert Tips

• Don’t skip the soaking! It really does make a difference in the grinding process.
• Roasting is crucial. It removes moisture and gives the flour a longer shelf life.
• Cool completely before storing. This prevents condensation and keeps the flour fresh.
• Grind in batches: This ensures a finer, more consistent powder.

Variations

• Gluten-Free Adaptations: This recipe is naturally gluten-free! Just ensure your grinder is also gluten-free if you have severe sensitivities.
• Using Different Rice Varieties: While Sona Masuri is my favorite, you can experiment with other varieties like Idli rice or even parboiled rice. Keep in mind the texture might vary slightly. My friend uses Idli rice and swears by it for extra-soft idlis!
• Brown Rice Flour: You can also make rice flour from brown rice for a more nutritious option. It will have a slightly nuttier flavor and a coarser texture.

Serving Suggestions

Okay, now for the fun part – what to make with your gorgeous rice flour! Here are a few ideas:

• Idli: The classic South Indian steamed cake!
• Dosa: Crispy, savory crepes.
• Uttapam: Thick pancakes topped with veggies.
• Paniyaram: Small, fluffy dumplings.
• Adhirasam: A traditional sweet snack.
• Thickening Agent: Use it to thicken sauces and gravies.

Storage Instructions

Store your homemade rice flour in an airtight container in a cool, dry place. It should stay fresh for up to 1 month. I like to label the container with the date I made it, just to be sure!

FAQs

Q: What is the shelf life of homemade rice flour?
A: Homemade rice flour will stay fresh for about 1 month when stored properly in an airtight container in a cool, dry place.

Q: Can I use other types of rice?
A: Yes, you can! Sona Masuri is preferred, but Idli rice, parboiled rice, or even brown rice can be used. The texture might vary.

Q: How do I know if the rice flour is roasted enough?
A: You’ll start to smell a lovely aroma and see steam releasing from the flour. Be careful not to let it change color!

Q: What if my rice flour is still grainy after sieving?
A: Grind the unground particles again! You might need to repeat the grinding and sieving process a couple of times to achieve a perfectly smooth texture.

Q: Can I make rice flour in bulk and freeze it?
A: Absolutely! You can freeze rice flour for up to 3 months. Just make sure it’s completely cool and stored in an airtight, freezer-safe container.

Enjoy making your own rice flour! I hope this recipe becomes a staple in your kitchen, just like it has in mine. Happy cooking!