Masala Khichu: An Authentic, No-Oil Gujarati Recipe

Gujaratis are known for their quick and easy to make delicious snack recipes. Gujarati cuisine is rich in nutrients and is healthy for the body. Though being healthy in nature, the dishes are authentic and delicious as Gujaratis never compromise on taste. 

Masala Khichu is one such recipe which is healthy, delicious and quick to make. This dish is perfect to beat the evening hunger pangs or sudden cravings. Made of rice flour, this dish is healthy for the body. Khichu is one such recipe which requires zero oil during its preparation and thus can be added as a weight loss recipe. 

A famous Gujarati street snack known as khichdi is created from rice flour. The fluffy Khichi rice is quick, simple, and healthful to make at home. It is a go-to when you want to make something quick and pleasant that tastes amazing! 

Khichu is a dough used to make papad, but because of its flavour, it is also eaten as a snack or side dish. It is produced with rice flour, although occasionally other flours are as well. The snack is made by first steaming a lump of flour that has been cooked in water like porridge with cumin seeds and an alkaline salt called Papad Khar (an alkaline salt with key components as sodium carbonate and sodium bicarbonate). It is frequently served with oil and red pepper flakes. The ductile quality of the dough is where the names ‘khichiyu’ or ‘khichu’ come from.

Khichiya Papad is the name given to the papad created from this dough. Traditionally, khichu is eaten during the monsoon season. Rice Khichu has 169 calories per serving. Out of which 109 calories come from carbohydrates, 8 calories from proteins, and the rest 49 calories from fat.

This recipe is simple and easy to make. Although cooked in zero oil, an additional tadka of red dried chilli and curry leaves enhances the taste and flavours. You can have it with mango pickles and some roasted papad or boondi. The taste is mild and subtle and is a perfect recipe for people on diet. 

Here’s the recipe for Masala Khichu.


  • 3 cups water

  • 1 tsp cumin seeds

  • ⅛ tsp turmeric powder

  • 1 green chilli (chopped)

  • Salt, to taste

  • Papad soda (alkaline soda)

  • 1 cup rice flour

  • 1 tbsp coriander leaves (chopped)

  • Oil

  • Pickle masala powder

  • Method:

    • First, in a large kadai take 2 1⁄2 cups of water.

  • Add 1 chilli, turmeric powder, 1 tsp cumin, ¼ tsp ajwain, ¼ tsp baking soda and 1 tsp salt. Traditionally, papad khar is added in place of baking soda.

  • Mix well and get water to boil for 3 minutes.

  • Add 1 cup rice flour and stir well.

  • Stir continuously until the rice flour absorbs all the water.

  • Break the lumps and form a soft and fluffy mixture.

  • Cover and simmer for 6 minutes or until rice flour is cooked completely.

  • Finally, enjoy khichu topped with peanut oil and pickle masala.