Add fresh water to the rice and soak it for about 1 to 1½ hours.

Drain the water completely and spread the soaked rice on a clean cotton cloth to dry. Do not over-dry the rice.

The rice should still feel slightly damp when you hold it in your palm.

Grind the rice immediately in a mixer once it dries to this stage. Grinding the rice while it is slightly damp helps you get smooth rice flour without lumps.

Sieve the ground flour. If you find rava-like particles in the sieve, grind them again.

Repeat the sieving and grinding process until you obtain smooth and fine rice flour.

Spread the flour on a newspaper or plate and let it rest for about 10 minutes.

Dry roast the rice flour in a pan on low flame until it loses all its dampness. At this stage, you should be able to draw a kolam with the flour, which indicates that it is perfectly roasted.

Remove the flour from the pan and allow it to cool completely.

Store the homemade rice flour in an airtight container and use it to prepare traditional snacks and festive recipes.