Soaked | Activated White Rice Flour | Gluten Free Flour | Low in Fat
Made to Order
No Preservatives
100% Organic
Soaked | Activated White Rice Flour | Gluten Free Flour | Low in Fat
Our Soaked Rice Flour is made from high-quality rice soaked for 4 to 6 hours, then shade-dried and finely stone-ground. This soaking process softens the rice naturally, making the flour smoother, lighter, and easier to digest compared to regular dry-ground rice flour.
Why Our 4–6 Hour Soaked Rice Flour Is Better ?
- Softer Texture: Soaking hydrates the grains, giving a naturally smooth flour perfect for soft, fluffy dishes.
- Improved Taste: Removes raw smell and brings a clean, mild rice aroma.
- Better Digestibility: Light soaking pre-breaks starches, making it gentle on the stomach.
- Perfect Consistency: Helps achieve lump-free dough and batter.
- Traditional Method: The same technique used at home to prepare flour for snacks and breakfast dishes.
Best For
- Idiyappam
- Kozhukattai / Modak
- Murukku
- Puttu
- Dosa & appam batter
- Homemade rice snacks & sweets
Nutritional Value - per 100g
(Approximate values based on naturally processed white rice flour)
- Calories: ~366 kcal
- Carbohydrates: ~80 g
- Protein: ~6.5 g
- Fats: ~0.5 g
- Fiber: ~2.5 g
Ingredients
Washed soaked & dried white rice
Instructions to Use
Soft Kozhukattai (Modak Shell Dough)
Ingredients
- 1 cup Soaked Rice Flour
- 1 cup water
- ½ tsp sesame oil or ghee
- ¼ tsp salt
How to Make
- Boil 1 cup water with salt and oil.
- Reduce heat to low and add rice flour little by little while stirring continuously.
- Mix until it forms a soft dough.
- Remove from heat, cover, and rest for 5 minutes.
- While still warm, knead well until smooth and crack-free.
- Use to make modak/kozhukattai shells.
