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If you have ever been to Gujarat or attended the Navaratri festival there, you may have seen stalls selling something that looks like white dough served in a cups. It is called as "Khichu" in Gujarati, and it is actually a dough that is used to make traditional papads. On the other hand, people eat only the dough on its own as a snack because it tastes so good when paired with ground nut oil. Khichu, or Khichiyu, is a traditional snack from Gujarat that is made from rice flour. Both names refer to the same dish. It is common to find people eating it while walking down the street, but you can also make it at home for breakfast or as a quick supper. Khichu is often served hot, and its texture can be described as being similar to that of dough.
Khichu is unlike any other food because of its unusual texture. Savoury, aromatic, and fragrant, with a touch of heat. It's soothing and fulfilling thanks to the use of spices.
The exquisite flavour of Khichu is only one of the many advantages it provides. Because it does not contain gluten, it may be a good choice for people who have sensitivities to or are intolerant of the protein. Khichu gets its energy from the rice flour it uses, which is a great source of carbs. Cumin and sesame seeds, for example, are utilised because of their nutritional content and their ability to assist digestion, among other benefits.
To make khichu, you can use any number of flours, including rice flour, wheat flour, bajri flour, nachani flour, jowar flour, etc. In this recipe, however, green chilies, cumin seeds, and sesame seeds are combined with rice flour, which is added gradually to a pot of boiling water until the mixture is thick like soft dough.
Here’s how to prepare Khichu at home
Ingredients:
1 cup Rice Flour
2½ cups Water
1 teaspoon Cumin Seeds
1 teaspoon Sesame Seeds
2 Green Chillies, crushed
1/8 teaspoon Baking Soda (soda bi-carbonate)
Salt to taste
1½ tablespoons Peanut Oil (for greasing and serving)
2 tablespoons Fresh Coriander Leaves
Method: Put two and a half cups of water into a large pot. Then, bring the mixture to a boil over medium heat, adding the spices and letting them sit in there for a minute. Now, using a wooden spatula, slowly add the rice flour, about 1 to 2 teaspoons at a time, stirring constantly. The consistency will thicken as the flour and water are combined. Look for and eliminate any clumps of flour. Add the whole rice flour gradually, and stir until the mixture forms a soft dough. Wait a minute, then switch off the stove. Put it on a dish for serving. Bring one glass of water to a boil in a steamer over medium heat. (If you don't have a steamer, boil some water in a deep pot). To steam-cook the dough, place it in a steamer container, set the container inside the steamer, and cover with the lid. This should take around 8 minutes. Remove from heat, uncover, and allow stand for two to three minutes. (If using a steamer, lay the dough in a colander over a deep vessel filled with boiling water. You may steam cook it for around 8 minutes if you cover it with a plate. Put out the fire, take the plate away, and let it cool for two to three minutes. Use peanut oil to grease four individual cups. After the khichu with rice flour has been prepared, divide it into 4 equal parts and place each in a separate cup. Serve with raw peanut oil (to add some heat, sprinkle some red chilli powder into it) and chopped coriander leaves.
