A famous Gujarati Snack or side dish - Khichu, also known as Papdi no Lot and khichiya papdi lot. Topped with a bit of oil and methi masala, it is a naturally gluten-free, vegan, and very easy-to-make snack.
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What Is Khichu?
Khichu is a dough for making papad/papadi; however, because of its delicious taste, it is also consumed as Farsan (snack/side dish).
It is a Gujarati steamed dish and is very popular, like other Gujarati dishes, Dhokla, Muthiya, Handvo, and Khandvi.
This chokha nu Khichu is made of rice flour and spices and served hot, drizzled with a bit of oil, and topped with red masala called methia masala. It is so good; there is a reason why it is so popular!
The khichu has gained popularity over time. You will find it on the menus of various restaurants in India, either as a part of a thali or as an appetizer or a snack.
It can be prepared from various flours like rice flour, wheat flour, bajri flour, nachani flour, jowar flour, etc.
However, this recipe uses rice flour which is slowly added to the mix of green chili, cumin seeds, and cilantro in boiling water until thick, like soft dough, and then cooked with steam.
Some people like to shape the dough into small doughnut-like pieces before steaming, while others will cook the dough in a steamer.
I prefer steaming the mass of the dough.
This rice flour khichu is a must-have street food in Gujarat.
Why do you make this recipe?
- It is so quick to make
- Filling side dish with lots of flavors
- Made with a simple and a handful of ingredients
- Naturally vegan and gluten-free.
Ingredients required
- Rice flour – Use fresh and good quality rice flour. I am using Swad brand rice flour.
- Cumin seeds - give a robust taste.
- Cilantro - For the freshness and taste.
- Green chilies - I use the small green thai chilies, or lavingya marcha as well call it in Gujarat. These green chilies have a fiery taste and are used in recipes to make them spicy. You can use Jalapenos, Serrano peppers, or any spicy chilies.
- Salt - For the taste.
- Baking soda: Makes khichu soft and fluffy.
- Peanut oil - For greasing and serving.
- Green Chilies: Use according to your spice level.
Step-by-step process
Pre-prep
- Take 2 cups of water in a food steamer. Cover it and let the water come to a boil.
- Grease the plate (a steamer plate in which you will steam the khichu) with oil. Set aside.
Make khichu
- Take water in a heavy bottom pot. Let it come to a boil.
- Add cumin seeds, cilantro, green chilies, salt, and baking soda. Mix and let it boil for 5 minutes on a high flame.
- Lower the flame, and slowly add rice flour. Add a little flour at a time and keep stirring while adding to avoid the lumps. I recommend using a wooden spoon or wooden belan (Rolling pin) for mixing.
- Stir continuously until the rice flour absorbs all the water.
- Break the lumps and form a soft and fluffy mixture. Switch off the flame.
- Take this dough into the greased plate and spread it evenly. Drizzle 1 tablespoon of oil on top.
- Steam the khichu
- Open the steamer lid and place the khichu plate. Cover it and steam it for 15 minutes on medium to high flame.
- Once 15 minutes is over, switch off the flame.
- Carefully open the lid and serve the Khichu hot with groundnut oil and masala. Enjoy!!
Notes, pro tips, and quick FAQs
- Keep all the ingredients ready before starting to make khichu. You have to work fast when you are making this recipe.
- Khichu is made with a good variety of rice flour. Do not use coarse rice flour for it. Also, it is always best to use fresh rice flour while making it.
- Boiling the water long enough to extract color and flavor from the aromatics is essential.
- Use a wooden spoon or the handle of a thin rolling pin. This is the best way to incorporate rice flour into the water.
- If your rice flour is old, you might need more water to make khichu.
Khichu with methia masala (pickle masala) and raw peanut oil is a staple in most Gujarati homes and the most well-known way to serve the dish.
It is best when eaten fresh. But if you have leftover khichu, store it in an air-tight container in the fridge. It will stay fresh for up to 3 days.
You can reheat the papdi no lot in the steamer. Steam it for 5- 7 minutes. Or you can add the khichu to a microwave-safe plate, place the khichu on the plate and cover it with a wet paper towel. Microwave it for a minute or until warm.
Take the Instant pot, Add 2 cups of water and place a small trivet. Place the khichu on a greased plate or bowl and set it on the trivet. Cover with the lid and steam cook (without pressure) for 15 minutes.
There are a few more steps to follow to make the khichi na papad on top of what Is mentioned here. I will make a separate blog post soon.
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Khichu Recipe
Ingredients
- 1 cup rice flour
- 1 teaspoon cumin seeds
- 1 teaspoon green chili, very finely chopped spicy variety
- 2 tablespoon cilantro finely chopped
- 1 teaspoon salt or to taste
- ⅛ teaspoon baking soda
- 2 ½ cup water
- 1 tablespoon Peanut oil Plus for greasing the plate and serving
Method
- Take 2 cups of water in a food steamer. Cover it and let the water come to a boil.
- Grease the plate (a steamer plate in which you will steam the khichu) with oil. Set aside.
- Take water in a heavy bottom pot. Let it come to a boil.
- Add cumin seeds, cilantro, green chilies, salt, and baking soda. Mix and let it boil for 5 minutes on a high flame.
- Lower the flame, and slowly add rice flour. Add a little flour at a time and keep stirring while adding to avoid the lumps. I recommend using a wooden spoon or wooden belan (Rolling pin) for mixing.
- Stir continuously until the rice flour absorbs all the water.
- Break the lumps and form a soft and fluffy mixture. Switch off the flame.
- Take this dough into the greased plate and spread it evenly. Drizzle 1 tablespoon of oil on top.
- Open the steamer lid and place the khichu plate. Cover it and steam it for 15 minutes on medium to high flame.
- Once 15 minutes is over, switch off the flame.
- Carefully open the lid and serve the Khichu hot with groundnut oil and masala. Enjoy!!
- Take the Instant pot, Add 2 cups of water and place a small trivet. Place the khichu on a greased plate or bowl and set it on the trivet. Cover with the lid and steam cook (without pressure) for 15 minutes.
Nutrition
Notes
- Keep all the ingredients ready before starting to make khichu. You have to work fast when you are making this recipe.
- Khichu is made with a good variety of rice flour. Do not use coarse rice flour for it. Also, it is always best to use fresh rice flour while making it.
- Boiling the water long enough to extract color and flavor from the aromatics is essential.
- Use a wooden spoon or the handle of a thin rolling pin. This is the best way to incorporate rice flour into the water.
- If your rice flour is old, you might need more water to make khichu.
- For quick FAQs, read the blog post.
Private Notes
Tried this recipe?
Let us know We would love to hear your thoughts! Please leave your comments, ratings, and any ideas or changes you think could help us make our recipes even better. Thank you for your feedback!Warm regards,
Dhwani.
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