Ambika Rice Powder is finely ground rice flour, known in Japan as “Joshinko,” and is a versatile ingredient used in various Asian cuisines. In South Indian cooking, it is often mixed with Urad Dal White to make the batter for dosa—India’s savory crepe. It is also used to coat vegetables or paneer in pakora batter, giving them a crisp, light texture once fried.
Why Ambika
Ambika Rice Powder is made from carefully selected rice, finely milled, and hygienically packed. It is free from artificial colors, flavors, or preservatives. It ensures consistent quality and texture whether used in traditional Indian recipes or modern fusion dishes.
Where to Use
You can combine it with coconut milk and cook in a takoyaki pan to make Thai-style street food Khanom Krok. When pan-frying, use plenty of oil to get a golden crisp outside and chewy inside. Since this rice flour is equivalent to Joshinko, it’s perfect for making Japanese sweets like dango or steamed buns, and also a great choice for baking gluten-free rice bread. Try replacing wheat flour in tempura batter with rice powder for a lighter crunch or use it for coating in Japanese-style Tatsuta-age to get a super crispy finish.
Also Known As
Rice Powder, Rice Flour, Joshinko, Arisi Mavu, Chaawal ka Atta
(20079) (Ambika) Rice Powder (Corsa) 1kg
Dry
Veg
Vegan
