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Ingredients Method Notes

Ingredients
  

  • 3/4 cups rice small grained, aromatic or broken rice
  • 1/4 cup Chana Dal
  • 2 tablespoons Tuvar Dal/pigeon peas lentils

Method
 

  1. Mix the rice and lentils.
  2. Wash and sun-dry the mix.
  3. In the hot conditions of India it takes 2 days to completely dry it.
  4. Alternatively, dry roast the mix and cool it completely.
  5. Once cooled, using a chutney jar or dry grinder, grind it to a semolina like texture.
  6. The flour will be hot, let it cool before storing in a air tight jar.

Notes

Ideally, the rice and grains are washed before grinding. BetterIf you can do it that way. I stay in Singapore and have been able to do it successfully. Since I make small batches the drying does not take much time. If you are doing a larger batch sun-drying or roasting helps increase the life of the flour.