Recipes with Rice Flour
Got Rice Flour in your pantry? Here are 34 recipes you can cook today.
Achappam
Sweet and crispy flower-shaped traditional Kerala rose cookies.
Akki Roti
Rice flour flatbread.
Amritsari Fish Fry
Prep Time: 15 minutes | Cook Time: 15 minutes Step 1: Cut boneless firm white fish fillets into 2-inch chunks. Toss with lemon juice, ginger garlic paste, turmeric powder, Kashmiri red chili powder, crushed carom seeds (ajwain), and salt. Marinate for 15 minutes. Step 2: In a bowl, prepare the crispy batter by whisking gram flour (besan), rice flour, crushed carom seeds, ground cumin, red chili flakes, beaten egg, and chilled water into a smooth, thick coating consistency. Step 3: Heat mustard oil in a deep kadai to 180°C (350°F). Dip marinated fish chunks into the spiced batter and gently drop into the hot oil in batches. Fry for 4-5 minutes until light golden and crisp, then drain on a wire rack. Step 4: For signature street-style shatteringly crisp texture, flash-fry the fish pieces a second time at 190°C (375°F) for 90 seconds. Drain, dust generously with tangy chaat masala, and serve piping hot with mint coriander chutney, sliced red onion rings, and lemon wedges.
Banh Beo
Steamed rice cakes with shrimp.
Banh Xeo
Crispy savory crepe.
Bread Pakora
Spiced potato sandwich dipped in gram flour batter and deep-fried.
Butter Murukku
Melt-in-the-mouth crispy rice flour snack made with soft butter.
Chicken 65
Prep Time: 20 minutes | Cook Time: 15 minutes Step 1: Marinate 500g boneless chicken cubes with yogurt, ginger-garlic paste, Kashmiri red chili powder, red chili powder, turmeric powder, garam masala, black pepper, lemon juice, cornstarch, rice flour, beaten egg, and salt. Rest for 20 minutes. Step 2: Heat vegetable oil in a deep kadai to 180°C (350°F). Deep fry marinated chicken pieces in batches for 5-6 minutes until golden, crispy, and thoroughly cooked. Drain onto a wire rack. Step 3: Heat ghee in a wide skillet over medium heat. Splutter mustard seeds and cumin seeds. Add slit green chilies, sliced garlic cloves, and fresh curry leaves, sautéing for 30 seconds until crackling and fragrant. Step 4: Whisk 2 tbsp yogurt with 50ml water and a pinch of salt. Pour into the sizzling tempering to create a glossy emulsion. Add the fried chicken pieces and toss vigorously over high heat for 1 minute until every piece is coated in spicy glaze. Serve hot with sliced red onions and fresh lemon wedges.
Chwee Kueh
Steamed rice cakes with preserved radish.
Idiyappam
Steamed rice string hoppers. Serve with sweetened coconut milk or vegetable stew.
Kara Boondi
Fried gram flour droplets mixed with peanuts, cashews, and curry leaves.
Kara Sev
Crunchy black pepper chickpea flour sticks.
Kozhi Porichathu
Prep Time: 20 mins Cook Time: 25 mins Authentic Kerala-style crispy spiced fried chicken marinated with freshly crushed fennel, ginger, garlic, Kashmiri red chili, and aromatic curry leaves, shallow fried in coconut oil until golden and fragrant. 1. In a mortar or bowl, crush fennel seeds, garlic, ginger, and curry leaves into a coarse paste. 2. Mix with Kashmiri red chili powder, turmeric powder, coriander powder, black pepper, lemon juice, cornstarch, rice flour, and salt. 3. Coat chicken pieces thoroughly with the marinade and rest for 20 minutes. 4. Heat coconut oil in a deep skillet over medium heat. Fry chicken pieces with extra curry leaves and green chilies for 15-20 minutes until deeply golden, crispy, and cooked through. 5. Drain on paper towels and serve hot with onion rings and lemon wedges.
Kozhukattai
Steamed savory dumplings.
Kozhukattai Sweet
Steamed rice flour dumplings stuffed with sweet coconut and jaggery.
Maddur Vada
Crispy, onion-rich flat vadas flavored with curry leaves and semolina.
Murukku
Deep-fried spiral savory snack. Store in an airtight container.
Nethili Meen Varuval
Crispy fried anchovies marinated in red chilli powder, turmeric, and lemon juice.
Nippattu
Spiced crispy rice crackers. Highly portable.
Oats Dosa
Instant crispy crepes made with rolled oats, rice flour, and yogurt batter.
Onion Pakoda
Crispy fried onion juliennes bound with gram flour and spices.
Pathiri
Soft, thin, gluten-free flatbread made of cooked rice flour, a Malabar classic.
Potato Bonda
Batter-fried potato mash dumplings flavored with ginger, turmeric, and mustard.
Puttu
Steam puttu in a puttu maker using layered rice flour and grated coconut. Serve with kadala curry or banana.
Puttu with Kadala Curry
Kerala steamed rice cake served with a spicy black chickpeas coconut curry.
Ragi Dosa
Finger millet crepes.
Rava Dosa
Instant, thin, crispy crepe made with semolina and rice flour.
Ribbon Pakoda
Crispy ribbon shaped snack made of rice flour and besan.
Sepankizhangu Roast
Colocasia (taro root) boiled, peeled, sliced, and pan-roasted with spices until golden and crispy.
Sweet Appam
Puffed sweet appams made with banana and jaggery.
Sweet Puttu
Sweet steamed rice flour.
Sweet Seedai
Crispy deep-fried sweet rice flour balls made with jaggery.
Thattai
Crispy, flat savory crackers made of rice flour and roasted gram flour.
Wheat Dosa
Wheat flour crepes.
Manage your pantry with Cook Planner
Track Rice Flour and other stock in your kitchen to automatically cross items off your grocery list.