Rice Flour Khichu, a traditional Guajarati evening snack recipe made from steamed rice flour. Rice Flour Khichu is a simple, easy to made, spicy, delicious and healthy. Gujarat is known for its many snacks, but this is a treat to the palate even while being friendly to the stomach! This steamed rice flour street food is very famous in Gujarat. Who say only Maggie Noodles is an instant hunger relief food, this dish, khichu is also instant and far batter, healthier than Maggie Noodles.
Rice Flour Khichu or Khichiyu also called Papdi No Lot, is a dough for making Papad, however owing to its taste it is also consumed as Farsan (snack/breakfast). I grew up where making khichu in the breakfast is very common. Different flours are used for variations such as Jowar, Bajara, Makai or Makki.
Ingredients1 cup Rice Flour
1-2 tsp Ginger-Green chili Paste
1 tsp Crushed Cumin Seeds
1 tsp Papad Kharo or Πtsp Soda
Salt
1 tsp Oil
For tempering3-4 Cloves Garlic Chopped
œ tsp Cumin Seeds
Pinch of Hing/Asafoetida
Πtsp Red Chili Powder
Salt
Chopped Coriander Leaves for Garnishing
Method* In big deep pan, add almost 3-4 cup water and bring it to boil.
* Once it boiled, add crushed cumin seeds, ginger-green chili paste, salt and Papad Kharo/soda, mix it well.
* Now turn the flame on medium heat.
* Add rice flour slowly-slowly while continuously stirring using wooden roller pin or spatula.
* Add oil, again mix well with wooden spatula. Now cover the lid and cook it for 5-8 minutes on low flame.
Khichu is ready.
For tempering
* Heat the oil in a small pan. Add cumin seeds, chopped garlic and cook until it becomes golden brown.
* Once garlic turn golden brown switch of the flame, add pinch of hing, red chili powder and salt. Now let it be cool down.
* Now top the Khichu with prepared garlic tempering and chopped coriander leaves.