Note
It is preferred to use processed rice flour than ready rice flour. To make processed rice flour, wash sona masoori rice (or any other equivalent variety of rice) in water for 3 to 4 times. Drain on colander to remove excess water. Spread the drained rice on a kitchen towel in a thin layer and let it dry under shade for about half a day or until the rice is completely dry. Once completely dry, grind to powder in a mixer (or give to a mill to powder it). Sieve the powder to discard coarse particles. You could then spread the powder on a wide plate or on clean dry cloth to dry the rice completely. Store in airtight container. Best used within 3 months.