Grinding rice is simple, though there are a few important steps. We begin by collecting the necessary utensils:

1. A frying pan or wok

2. Spatula

3. Measuring cups

4. Grinder with grinding attachment. (This is what we call a “blender” in the US.)

5. Basmathi Rice

For every cup of rice that you need for your recipe, add 1/8^th cup whole rice in addition.

Step 1 Wash and soak your rice.

Rice sometimes comes with little stones or other impurities. To ensure clean flour, wash rice, rinsing off anything that floats or that is darker speckled. Drain, and add purified or healthy drinking water so that your rice absorbs only clean water. Soak for a minimum three hours, maximum six.

Step 2 Drain Rice

I drain my rice into a wicker strainer called a “cheepilee,” traditional to Southern Kerala. Let stand for ten to fifteen minutes, or until the strainer stops dripping.

Step 3 Lay Out the Rice

On a clean newspaper, lay out the rice so that the paper will absorb any extra moisture. The grinding process requires that it be damp, but not wet. This is to ensure that it does not clump into a gooey mess.

Step 4 Grind

Separate the rice quantity into two or three parts, so that the grinding will go faster. Too much rice will bog down the motor, causing for over-heating. Finish all of the grinding before proceeding to step 5.

Note: Flour Density

You are the one grinding the rice, which means that you probably know what you will be making with it. Very fine powder is used for cakes or sweet foods. A grainy texture is used for making batters such as pakora, or putta.

Step 5 Cook/Dry Fry

Heat wok or skillet to a medium heat. Pour flour into the pan, and with a spatula, move the flour back and forth. This will keep it from burning, or clumping up. If the heat is too hot, you will get some flour clumping. Stir in a back and forth direction for ten to fifteen minutes, or until you see that steam begins to rise. Continue for another three minutes. Test the dryness of the flour by pinching a small quantity between your fingers. If the flour is not dry, it will stick together. When your flour is dry, turn off the pan, and stir until the pan cools down, otherwise the flour at the bottom of your pan will scorch.

Step 6 Cooling and Storage

Transfer to a metal or glass bowl for cooling, If all of the water molecules are cooked out of the flour, refrigeration is not needed. For best results, use an airtight container and refrigerator storage.