Khichu
A warm, savory, and wonderfully soft steamed rice flour dough from Gujarat. Spiced with green chilies and cumin, it's a comforting snack best enjoyed hot with a drizzle of groundnut oil.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Spiced Water
- b.In a heavy-bottomed pan or kadai, combine 2 cups of water, crushed green chilies, grated ginger, cumin seeds, ajwain, salt, papad khar (or baking soda), and hing.
- c.Add 1 tsp of sunflower oil to the water. This prevents the dough from drying out.
- d.Place the pan on medium-high heat and bring the mixture to a vigorous, rolling boil. This should take about 3-4 minutes. Ensuring the water is properly boiling is crucial for cooking the flour correctly.
- 2
Step 2
- a.Cook the Rice Flour
- b.Once the water is at a rolling boil, reduce the heat to the absolute lowest setting.
- c.Add the entire cup of rice flour to the pan all at once.
- d.Do not wait. Immediately and vigorously start mixing with a sturdy wooden spoon or a 'belan' (rolling pin). Press the mixture against the sides of the pan to break down any lumps.
- e.Continue mixing for 1-2 minutes until all the water is absorbed and a thick, cohesive dough forms. It will be sticky at this stage.
- 3
Step 3
- a.Steam the Khichu
- b.After mixing, flatten the dough slightly in the pan.
- c.Cover the pan with a tight-fitting lid. To trap the steam effectively, you can place a clean kitchen towel under the lid or plug any steam vents with a small piece of dough.
- d.Let the khichu steam on the lowest possible heat for 8-10 minutes. This step is essential to cook the rice flour thoroughly.
- e.The khichu is ready when it becomes slightly translucent and no longer tastes of raw flour. It will also pull away from the sides of the pan easily.
- 4
Step 4
- a.Serve Immediately
- b.Turn off the heat. Fluff the cooked khichu with a spoon.
- c.Scoop a generous portion onto a serving plate. Use the back of a spoon or your thumb to make a well in the center.
- d.Pour a tablespoon of groundnut oil into the well. The heat of the khichu will warm the oil.
- e.Sprinkle with red chili powder or a traditional 'methi masala' (fenugreek pickle masala).
- f.Serve hot for the best soft and fluffy texture.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to lump-free khichu is to add the flour to vigorously boiling water and mix immediately and quickly.
- 2Using a 'belan' (Indian rolling pin) to mix the dough is a traditional and highly effective method for breaking up lumps.
- 3Ensure the lid is tight during steaming to cook the flour evenly. A loose lid will let steam escape and result in undercooked khichu.
- 4Papad Khar gives khichu its authentic taste and light texture. While baking soda is a good substitute, the flavor will be slightly different.
- 5Khichu is best eaten fresh and hot. It tends to become dense and chewy as it cools down.
Adapt it for your goals.
Herbaceous
Add 2 tablespoons of finely chopped fresh cilantro (coriander leaves) to the boiling water for a fresh, herby flavor.
NuttyNutty
Add 1 tablespoon of white sesame seeds to the boiling water for a nutty crunch and flavor.
Multi GrainMulti-Grain
For a different texture and nutritional profile, you can make khichu with other flours like jowar (sorghum), bajra (pearl millet), or makki (maize), adjusting the water ratio as needed.
Why this is on our healthy list.
Gluten-Free
Made entirely from rice flour, Khichu is naturally gluten-free, making it an excellent snack option for individuals with celiac disease or gluten sensitivity.
Easy to Digest
The steaming process and the simple ingredients, including ajwain and hing, make Khichu very light on the stomach and easy to digest. It's often recommended as a comfort food during recovery.
Provides Instant Energy
As a carbohydrate-rich snack, Khichu provides a quick source of energy, making it a perfect pick-me-up during the day or a light, energizing breakfast.
Frequently asked questions
One serving of Khichu (approximately 1 cup or 140g) contains around 240-260 calories, primarily from the rice flour and the groundnut oil used for serving.