Wash rice for 2-3 times and soak for 1 hour.
Drain water completely and spread it on a clean towel and let it air dry.
I switched on the fan and it took 15 mins.
When it is still damp, transfer rice to a mixie jar and grind to a fine powder. Transfer directly into a sieve and tap it to get fine powder.
Transfer the grits to the mixie jar again and powder fine and sieve.
Continue till there is no rice left.
Kozhukatai flour is ready.
Transfer the sieved rice flour into a tambalam or wide plate and let it air dry as it will be still be warm.
If you wish to close the plate use a cloth to do so and not a plate.