How To Make Khichu Without Oil: Light And Healthy Version

Khichu is a dish that feels simple but satisfies the stomach. It comes from Gujarat and is mostly eaten during the monsoon or as a light evening meal. Traditionally, khichu is made with rice flour and served hot with chilli oil or methi masala. That topping gives it heat and richness. But not all khichu needs oil. In many homes, people make softer, plainer versions without any oil at all.

Sometimes oil is avoided for health reasons. Sometimes it is skipped because someone in the house cannot eat spicy food. And sometimes people just want something clean and light. Khichu still works in these cases. It only needs flour, water, and a few spices. The steaming gives it the right texture. The flavour comes from what you put into the water, not what you add after cooking.

1. Rice Flour Khichu With Jeera And Hing

This is the most basic version of oil-free khichu. It uses just rice flour, cumin, asafoetida, and green chilli. These ingredients go straight into the boiling water and give the khichu its base flavour. Boil two cups of water in a pan. Add one teaspoon of cumin seeds, a chopped green chilli, a pinch of hing, and salt. Let the water boil for a few minutes so the flavours mix in well. Lower the heat and slowly add one cup of rice flour while stirring with a wooden spoon. Mix till it becomes thick and sticky. Cover and steam on low heat for five to seven minutes. Serve it hot without adding oil. If you like, you can add fresh coriander on top.

2. Jowar Khichu With Ginger And Ajwain

Jowar flour gives a slightly rough texture and a mild taste. This version uses ginger and ajwain to add warmth and help digestion. It is especially good during the rainy season. Heat two and a half cups of water in a vessel. Add one teaspoon grated ginger, half a teaspoon crushed ajwain seeds, chopped green chilli, and salt. Let it boil for a few minutes. Slowly add one and a quarter cups of jowar flour while stirring. Stir continuously to avoid lumps. Once mixed, cover and cook on a very low flame for ten minutes. Serve hot in bowls. The ajwain gives the dish a light, earthy flavour.

3. Bajra Khichu With Garlic And Chilli Water

This version uses bajra flour and gets its flavour from garlic and red chilli. It is a heavier flour, but it makes a very filling khichu that tastes strong even without oil. Take two and a half cups of water in a deep pan. Add two crushed garlic cloves, salt, and a pinch of red chilli powder. Let the water boil so the garlic cooks fully. Lower the heat and add one cup of bajra flour in parts while stirring. Use a flat spoon or spatula and mix until it forms a thick, soft dough. Cover and steam on low heat for seven to eight minutes. The khichu will become dense and sticky. Serve it warm, and the garlic flavour will stand out without needing any topping.

Also read: Gujarat’s Mukhwas Tradition: Know Everything From Ayurvedic Roots To Modern Market Buzz

4. Wheat Flour Khichu With Turmeric And Coriander

This is a smooth version of khichu that uses wheat flour. It cooks quickly and stays soft for longer. It is a good option for children or for people who prefer mild flavours. Start by boiling two cups of water with salt, one chopped green chilli, half a teaspoon of turmeric powder, and a pinch of hing. Once it boils, reduce the heat. Slowly add one cup of wheat flour while stirring constantly. Make sure there are no dry lumps. Keep stirring until it becomes smooth and thick. Cover and cook on a low flame for five minutes. Add fresh coriander on top before serving. It can be eaten plain or with curd on the side.

5. Mixed Flour Khichu With Crushed Spices

This version uses a mix of flours: rice, wheat, and jowar. It also includes freshly crushed spices for flavour. It is soft, slightly grainy, and full of taste even without any oil. In a bowl, mix half a cup of rice flour, a quarter cup of jowar flour, and a quarter cup of wheat flour. In a separate pan, boil two and a half cups of water. Add crushed black pepper, cumin, garlic, salt, and a pinch of hing. Let it boil so the spices blend in. Lower the flame and add the mixed flour slowly while stirring. Continue to stir till it becomes a thick dough. Cover the pan and steam for ten minutes and serve hot. The mixture of spices gives it a strong flavour without needing oil or ghee.

Conclusion

Khichu does not always need oil to taste good. It holds flavour well because of how it is cooked. These five versions use regular kitchen ingredients and take very little time. Each one brings something different to the plate, some are soft, some are heavy, and some are spicy.

Oil-free khichu is a simple way to eat light without giving up comfort. When eaten fresh and warm, it tastes full even on its own without any toppings needed.