Rice Flour (Chawal Ka Atta)
カリッと揚がる秘密の粉！南インドの主食を支えるグルテンフリー食材
Description
Finely ground Indica rice powder. Serves as the base for South Indian Idli/Dosa batter, and mixed into frying batters to create ultimate crispiness.
Classification: For Families,Flours,Gluten-free
Shops selling Rice Flour (Chawal Ka Atta)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
Instructions
- When making Dosa, dissolve rice flour and Urad Dal flour in water, ferment overnight into batter.
- When making fish fry or Pakora, blend 1-
- tbsp rice flour into chickpea flour (Besan).
- Coat spiced fish/veg, fry crispy in hot oil, maintaining crispiness even over time.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
(No sub needed as it's common rice flour, but Joshinko works)
Pairing
Dosa, Fish Fry, Pakora (fritters)
Trivia
[Trend] Massively attracting global health-conscious attention as a gluten-free ingredient. The reason Indian fried foods are astonishingly crispy, not oily, is this rice flour blended into the batter at exquisite ratios.
Eating tips & etiquette
[Unique Eating] Savor the chewy stickiness and smooth throat-feel unique to rice flour in sweet steamed dumplings (Modak) made of rice flour and coconut while hot!
Allergen
None