#20 best seller · Flour & Atta · Aara
Rice Flour
The quiet ingredient that makes pakoras crisp and modaks possible.
Rice flour rarely stars in a dish, but it's in the top twenty because it fixes things. Pakoras that go soft? Add rice flour. Dosa not crisp? Rice flour.
It's also the base of an entire category of South Indian and Maharashtrian cooking that has no substitute.
The crispness trick
Two tablespoons of rice flour per cup of besan in a pakora batter. That's the difference between dhaba-crisp and soggy.
It works because rice flour has no gluten and absorbs less oil, so the crust sets hard instead of softening.
Where it's the main ingredient
Rava dosa and neer dosa, both no-fermentation weeknight dosas.
Chakli and murukku for Diwali, which need the right coarse rice flour to hold their shape.
Modak shells for Ganesh Chaturthi, kneaded with boiling water.
Kozhukattai, puttu, and a long list of Kerala and Tamil breakfast items.
Gluten-free households
For families in the Fox Valley managing celiac or gluten sensitivity, rice flour plus besan covers a surprising amount of Indian cooking with no compromise.
Ravi's quick tips
- •Fine grind for dosa batter, coarse for chakli — they're not interchangeable.
- •Always mix into cold or room-temperature liquid to avoid lumps.
- •Keeps well, but store airtight; it picks up kitchen odors fast.
Frequently asked
Can I use rice flour to make roti?
Not on its own — no gluten means no stretch. It's used for akki roti, which is patted out by hand rather than rolled.
Is rice flour the same as rice starch?
No. Rice flour is milled whole rice; rice starch is refined and behaves more like cornflour.
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