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Rice Flour Khichu
- Duration: 20 minutes
- Serves: people
Remember to use only freshly-ground rice flour to get the best-tasting Khichu.
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Khichu is a simple, easy-to-make, spicy, delicious and healthy Gujarati snack. This steamed rice flour item is popular in the state as a street food. Khichu is also known as ‘Papdi Nu Lot’, which means the ‘dough used to make traditional rice papads’. Khichu tastes delicious with achar methi masala and a sprinkling of oil. The many variants of Khichu include wheat flour Khichu and bajra flour Khichu.
- Rice flour (2 cups)
- Baking soda (½ tsp)
- Green chillies (hari mirch), finely chopped (2)
- Cumin seeds (jeera) (1 tsp)
- Salt (to taste)
- Achar methi (masala )
- Oil (1 tbsp)
- Water (4 cups)
- In a pan, heat water and then, add in the jeera, green chillies, baking soda and salt. Keep boiling for about 10 minutes.
- Now, add the rice flour to the mix. Keep stirring continuously to prevent lumping.
- Cover the pan and keep cooking over a slow flame for about 2 minutes. Keep stirring intermittently.
- Serve in a bowl and drizzle the achar methi masala and oil over it.