RUS C

RUS C is a flour label whose range centres on roasted rice flour, a core ingredient in Sri Lankan and Tamil cooking. Rice flour for pittu and idiyappam has to be dry-roasted before use so that it absorbs water evenly, and buying it already roasted takes away the slow, dusty job of stirring flour in a hot pan.

We carry RUS C in our roasted rice flour collection, part of rice and puttu flour within the atta and flour department. It comes in a family bag and a larger size for households that make string hoppers or pittu every week.

For pittu, the flour is rubbed with warm salted water into damp crumbs, layered with grated coconut in a bamboo or steel pittu kuzhal, and steamed. For idiyappam or string hoppers, it is mixed with boiling water into a soft dough and pressed through a mould onto small mats before steaming. Roasted rice flour also makes kozhukattai, Jaffna-style murukku and thattai, and a quick rice roti with onion and green chilli. Red roasted rice flour gives a nuttier pittu, while white is softer and milder, and many families keep both.

Keep roasted flour completely dry in a sealed container, since any damp turns it lumpy and stale. Sift before use for the lightest string hoppers. To compare, browse our puttu and idiyappam flour range and the Jay Brand shelf.