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Food items using RICE FLOUR

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Feb 22, 2007.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    hI,

    we can make many varities of food items using Rice flour
    Here in this thread we are going to see some of them. Please all are welcome to add their ideas and new dishes in this thread.:)
     
    Last edited: Feb 22, 2007
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  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Khuuzz/Moor kali

    1 Cup rice flour
    1 Cup Butter Milk
    2 - 4 Red chilies
    Salt
    2 - 4 Table spoon Oil
    Mustard seeds
    Udad dal
    Asafetida

    1. Put rice flour and butter milk in a bowl and mix well. Add salt.
    2. It must be a thick batter (Thicker than dosa dough)
    3. Now pour oil in a pan and make seasoning
    4. Pour the batter in the pan and stir continuously
    5. Let the batter cook well. Remove from the fire and use as evening tiffen
    6. You can use 'parrapu sambar' as side dish for this.

    Note: You can use Tamarind water instead of butter milk. And instead of red chilies you can use 'moor milakai' i.e. green chilies dried in butter milk.
     
    Last edited: Feb 22, 2007
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Rice flour 'adai'


    1 cup rice flour
    2 - 3 green chilies
    1/4 coconut
    1 inch ginger piece
    1 cup Drum stick leaves.
    Salt
    Oil to fry.
    1/4 spoon of baking powder.


    · Make coconut in to small pieces. Add coconut pieces, green chilies, drum stick leaves and salt with the flour and mix all well.
    · Add very little water and mix well. Add backing powder.
    · The dough must be thick like chappati dough. Keep aside for 1 hour.
    Make small balls out of the dough.
    Take a plastic cover and place the ball on that.
    Spread the dough like small round'adai'.
    Put it on the hot thava, pour oil and turn the other side.
    Again pour oil and cook the 'rice adai'.
    Till they become golden brown.
    Serve hot with tomato ketch up or sambar.


     
    Last edited: Feb 22, 2007
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Rice sevai a.k.a idiyappam

    • 1 cup rice flour ​
    • salt ​
    1. Wash and drain rice and dry it. After this make rice flour. ​
    2. Pour 1 1/2 cups of water and add a pinch of salt in it. ​
    3. Bring it to a boil and add rice flour and Sim the fire. ​
    4. Mix well and remove from the fire and stir well. ​
    5. Let it cool down for a while. ​
    6. then make it as big balls and steam it for 10 minutes as Idly.
    7. Remove it from the pan and put them in the sevai nazhi and make sevai.
    8. This is basic rice sevai. After this we can prepare many varieties ​
    9. You can serve this as it is by sprinkle sugar or with coconut milk.
     
    Last edited by a moderator: Mar 14, 2007
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Many varities of rice savai


    • You can prepare many varieties with the cooked rice sevai.
    • Make seasoning with mustard seeds, channa dal, udad dal, asafetida and green chilies.
    • If you want to prepare 'lemon sevai' means add lemon juice with the sevai after making seasoning.
    • If you want to make 'curd sevai' means add curd with the sevai.
    • If you want to prepare 'puli sevai' means add 'pulikaichal' i.e. puliyodra concentrate.
    • If you want to prepare 'coconut sevai' means dry fry the grated coconut and add with sevai.
    • Other wise just add 'coconut oil' and eat.
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    Last edited: Feb 22, 2007
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Rice rava uppma

    • Rice rava 2 cups ​
    • Thur dal 2 table spoons. ​
    • Mustard seeds ​
    • Channa dal ​
    • Udad dal ​
    • Red chilies 4 - 5 ​
    • Green chilies 2 -3 ​
    • Curry leaves ​
    • Asafetida powder ​
    • Salt ​
    • Oil to seasoning ​
    1. (Put rice and thur dal in a mixer grinder and make rava) Put a deep pan and make seasoning. ​
    2. Add 5 cups of water and bring it to a boil. Now add curry leaves and salt. ​
    3. Add grind rava in that and stir continuously to avoid lumps. ​
    4. Sim the flame and close the pan with lid. ​
    5. Keep as it is for more than 5 minutes and again stir well. ​
    6. Check whether rava cooked or not. ​
    7. At this time if you feel the uppma needs more water add and stir well. ​
    8. Other wise just close the lid and keep as it is for another 2 -3 minutes. ​
    9. Remove from the fire and serve with coconut chutney.
    10. Generally this particular uppma will be more tasty after it comes to room temperature. ​
     
    Last edited: Feb 22, 2007
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Rice Rava Uppma kozhukattai

    • Rice rava 2 cups ​
    • Thur dal 2 table spoons. ​
    • Mustard seeds ​
    • Channa dal ​
    • Udad dal ​
    • Red chilies 4 - 5 ​
    • Green chilies 2 -3 ​
    • Curry leaves ​
    • Asafetida powder ​
    • Salt ​
    • Oil to seasoning ​
    1. (Put rice and thur dal in a mixer grinder and make rava) Put a deep pan and make seasoning. ​
    2. Add 5 cups of water and bring it to a boil. Now add curry leaves and salt. ​
    3. Add grind rava in that and stir continuously to avoid lumps. ​
    4. Sim the flame and close the pan with lid. ​
    5. Keep as it is for more than 5 minutes and again stir well.( If it is half cooked also ok.) ​
    6. Remove from the fire and spread it in a plate and bring it to the room temperature. ​
    7. Make 'oval shape balls' out of the prepared uppma. ​
    8. Keep all the balls, i.e. kozhukattais on idly plates and steam like idly. ​
    9. Remove from the fire and serve with coconut chutney or sambar.
    10. You can serve this uppma kozhukattai also after it comes to room temperature. ​
     
    Last edited: Feb 22, 2007
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Rice noodles



    Rice noodles 1cup
    Coconut milk 1/2 cup
    Sugar 1 sp
    Oil
    Salt
    Spring onion

    For Masala:
    Red chilly 3
    Ginger a small piece
    Garlic 4
    Cumin seeds 1/2
    Channa dal 1 sp
    Coriander seeds 1 sp
    1. Soak rice noodles in hot water. Or you can prepare as per rice sevai.
    2. Blend garlic, ginger, red chilies, cumin seeds, coriander seeds, channa dal with water and make the 'masala paste'
    3. Heat oil in a pan and add masala paste, coconut milk, salt and sugar.
    4. Bring it to a boil. When the gravy becomes thick remove it from the fire.
    5. Drain the water from the noodles and spread them in a plate.
    6. Pour the gravy one that and garnish with chopped spring onions.
    7. Serve hot.
     
    Last edited: Apr 17, 2007
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Masala for noodles

    1. red chilly powder, tomato paste, ginger powder, garlic powder and salt before adding noodles.
    2. Other wise put this masala red chilly powder, tomato paste, ginger powder, garlic powder, organo salt, mathi leaves and salt.
    3. Other wise prepare noodles as it is and add tomato sauce and chilly sauce while serving.
    4. While adding vegetables add onions and mixed frozen (beans, carrot and peas) vegetable.
    5. Add cheese or grated paneer in the noodles.You can add agino motto salt to this.
     
    Last edited: Apr 17, 2007
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Vathal mavu as tiffen

    1cup Rice Flour
    1 sp Jevarasi

    2-3 Green Chilies
    1 sp Lemon Juice
    Asafetida Powder
    Salt to taste

    Method:

    Keep water in a vessel

    Bring it to a boil.
    Add Jevarasi in that mix well.
    Let it cook.
    Grind Green chilies and add with the boiling water.
    Add salt and asafetida powder.
    Mix well and make the stove simmer.
    Now add the rice flour slowly in that.

    Or you can keep less water in the cooker,
    And you can add normal water in the rice flour, and make it like a batter.
    Now add the batter in the hot water and mix well with out lumps.
    When the rice flour cooks well, remove it from the fire and keep aside.
    Add lemon juice in that and mix well.
    After it comes to room temp. eat and enjoy.

     
    Last edited: Feb 22, 2007

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