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Is "Rice Flour" and "Sweet Rice Flour" the same? South Indian recipe question.[Moved from SF Bay Area]

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I am making a South Indian recipe for semolina dosa batter, and it calls for rice flour. All I could find after going to 2 stores is sweet rice flour. I bought it, but not sure if I should use it. All advice appreciated!!

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  1. This question should be posted on the Home Cooking board. For a quick reply here, rice flour is made from non=gluttonous rice and sweet rice flour is made from gluttonous rice. Go to any asian store and you will find both. Each flour will yield a different result.

    1. Absolutely not! Completely different!

      To use up your sweet rice flour, search on 'coconut mochi cake'.

      1. If you don't have any ethnic markets around, I've often seen "regular" rice flour in the "Hispanic" section of chain grocery stores.

        1. You shouls be able to find non glutinous rice flour in natural foods stores (where it might be from brown rice, and will work) or in Asian groceries, where you might have to ask and read labels very carefully. I think that in Japanese it's called Joshinko.

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          1. re: amyzan

            I agree about reading the labels carefully. I bought rice flour because that's what the package and the ingredients list said. When I used it, it turned out to be glutinous rice flour, labeled in French that I missed, as "glutineux."

          2. I wanted to add that you can make dosa batter by soaking and grinding the rice yourself if you have a powerful blender. (I've found my Cusinart food processor doesn't quite get the rice fine enough, but you might have better luck with a different model.) Soak the rice in warm water for 3-4 hours, then drain and grind it, adding a tablespoon of warm water at a time, until the blades will turn all the mixture. You may have to stop and scrape the sides, but I'm able to get a fine slurry with just a little texture that makes a good batter.

            If you look in natural foods groceries, Bob's Red Mill makes a couple different rice flours, I think. Sometimes they're stocked in the gluten free section rather than the baking section, if the grocery separates the two (which they do for people who can't have gluten.)