500 gms Basmati Rice (For Modak use Basmati or Ambe Mohar types fragrant variety. For Daily purpose use any small grain variety)
Water as required
Instructions
Wash and Clean the rice to get rid of excess starch. Soak rice in water (above the level of rice) for 6-8 hours.
After 8 hours, let's check rice. Rice grains have soaked well. Take a large bowl and a strainer. Let's now drain the water. Leave the rice in the strainer for 30 mins
Keep the strainer aside and take a clean cotton cloth. Spread soaked rice on this cloth. Let the rice dry completely for 10-12 hours. Do not dry it under the Sun, but prefer doing it under shade. You can dry it under fan.
We have soaked rice for almost 10 hours. It's completely dry now. You should not find trace of any water in rice.
Transfer some rice in a grinder jar and grind into fine powder. Grind
in batches. We have ground rice into fine flour. Pass rice through a sieve. Take a large plate and a fine mesh to remove all the grains from rice
flour.
Pass rice through the sieve. Ensure there are no grains or particles in the rice flour. Its texture must be fine and smooth. The grains or particles left on the net must be grinded again. Repeat this cycle until all the rice is made into fine flour
In this measurements, we have made 470 gms of Rice flour. You can store it in an air tight container for 2-3 months.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/how-to-make-rice-flour-at-home/