To make the different varieties of South Indian Snacks, two basic flours are used - Rice Flour and Husked Split Black gram flour.
Before you start making any snack, get the flours ready. It eases the stress and makes the entire 'Snack making process '-FUN !
HOMEMADE Bakshanam Flours :
Preparation time : 2 hours and 30 minutes
Yield : 1 kg flour
Storage : upto a month in a clean airtight container
1 kg Raw Rice ( I used Sona Masoori rice)
1/2 kg Urad dal / Split husked Black gram
FOR THE RICE FLOUR :
1. Soak rice for 2 hours.
3. Grind the rice in a mixer to a fine powder. Sift twice and your rice flour is ready. If you are going to store it for later, then spread the flour in a newspaper till it is completely dry and then store.
If you are going to store it for later, then spread the flour in a newspaper till it is completely dry and then store.
FOR URAD FLOUR:
1. Dry roast the Urad dal( the soaked dal in picture is for Thattai) in a pan till it turns light brown . Switch off and let it cool.
2. Grind it to a fine powder. Sift twice and your Urad flour is ready.
This is the most essential preparation that is required to make all the traditional South Indian Gluten free snacks.
Prepare it ahead and you are going to have so much fun making all the snacks in the 'Bakshanam Series"- Thattai , Mullu Thenguzhal, Seedai, Murukku, Ribbon Pakoda in Savoury Collection . Vella Seedai, Aval Puttu, Maa Laadu in Sweet Collection. Will keep adding more as and when I make them.
Chef Tips :
1. Use a clean, dry airtight container for storing the flours.
2. Having this flour ready, reduces the cooking time while making Bakshanams.