Rice flour is behind more South Indian food than most people realise. It gives dosa and idli batter their structure, it makes murukku and chakli possible, and it is what turns a coating crisp rather than heavy.

It is also naturally gluten free, which makes it useful well beyond Indian cooking.

Use it in batters for frying, in South Indian snacks, or to thicken where you do not want the flavour of wheat. Worth having in the cupboard even if you only reach for it occasionally.

Available at Curry Corner, North Melbourne.