Khichu recipe – This is easy to make traditional Gujarati snack recipe. This is the QUICKEST snack that you have ever made. It is nothing but the cooked rice flour dough with few spices. If you take this dough one step further, meaning steam the dough then you can make rice papad out of it.
In earlier days, this snack is made at home only by moms. But nowadays, you will find this at many stalls or thela at the busy streets of Gujarat. It also appears in the wedding or special occasions snack menu.
Traditionally khichu is served with a drizzle of raw peanut oil. But street vendors have made it fancy. They add garlic flavored tempering on top. This is what I have shared today.
Usually during the summer season (sunny days), mom makes homemade rice papad. This is the time I used to enjoy it at most. Other than that mom makes it occasionally as a snack.
If you are making it Jain, please skip the ginger.
How to make khichu recipe (Step by Step Photos):
1) First, heat the tawa or skillet on medium heat.
2) Now, in a saucepan or patila, take the water. Heat that on another stove on medium heat. While it is coming to a boil, add crushed ginger and green chili paste.
3) Also, add chopped coriander leaves.
4) Add salt. Be careful and add little less salt, because baking soda will make it little salty.
5) and baking powder.
6) Let it come to a rolling bowl.
7) Once it starts boiling, add a little flour at a time and keep stirring while adding to avoid the lumps. I recommend using wooden spoon or wooden belan (Rolling pin) for stirring.
8) Keep stirring vigorously till there are no lumps. NOTE: to get smooth texture, you MUST stir till there are no lumps of flour.
9) While you are stirring, within a minute, it will absorb most of the water and becomes a thick, sticky dough. That time, our tawa is hot. transfer the pan on the hot tawa. Turn the heat to LOW. NOTE: we are cooking on tawa so it will not stick the pan. If you are brave enough then you can cook directly.
10) Cover the pan with a lid and continue cooking on LOW heat for 10-11 minutes. Do check and stir once or twice and make sure that it is not sticking to the bottom of the pan.
11) Once it is cooked, it not that much sticky anymore. The color of it will get from white to pale yellow. Turn off the stove. Now remove it to a plate and prepare tadka on top.
12) For the fancy plating, I have used katori (small bowl). Grease the katori with oil generously. Tightly pack the warm khichu in it.
13) Turn it upside down on the serving plate.
14) Slightly tap and shake to loosen and remove katori.
15) Now let’s make tempering on top. Heat the peanut oil in a small pan on medium heat. Once hot add cumin seeds and let them sizzle.
16) Now add sliced garlic and saute for 30-40 seconds or till the raw aroma of garlic goes away.
17) Now turn off the stove, add red chili powder.
18) Immediately pour on the top.
Serve warm. It tastes best when served warm.
Serving suggestion: Serve rice khichu as snack. For mild flavor, you can skip the tempering. And drizzle some peanut oil on top.
Khichu recipe
Ingredients
For khichu recipe:
- 1 ½ cups Water
- 1 teaspoon Ginger and green chili paste or crushed into mortar/pestle
- Salt to taste
- ⅛ teaspoon Baking soda
- 2 tablespoons Cilantro or coriander leaves chopped finely
- ½ cup Rice flour
For tempering:
- 1 tablespoon Peanut oil
- ½ teaspoon Cumin seeds
- 1 cloves Garlic sliced
- ¼ teaspoon Red chili powder
Instructions
Making khichu recipe:
- First, heat the tawa or skillet on medium heat.
- Now, in a saucepan or patila, take the water. Heat that on another stove on medium heat.
- While it is coming to a boil, add crushed ginger and green chili paste, chopped coriander leaves, salt and baking powder.
- Let it come to a rolling bowl.
- Once it starts boiling, add a little flour at a time and keep stirring while adding to avoid the lumps. I recommend using wooden spoon or wooden belan (Rolling pin) for stirring.
- Keep stirring vigorously till there are no lumps.
- Now tawa is hot. transfer the pan on the hot tawa. Turn the heat to LOW.
- Cover the pan with a lid and continue cooking on LOW heat for 10-11 minutes. Do check and stir once or twice.
- Then turn off the stove. Now remove it to a plate.
Making tempering:
- Heat the peanut oil in a small pan on medium heat.
- Once hot add cumin seeds and let them sizzle.
- Now add sliced garlic and saute for 30-40 seconds.
- Now turn off the stove, add red chili powder.
- Immediately pour on top and serve
Jannki
You are suppposed to boil the cumin seeds with the green chilies first. Traditionally otherwise great recipe
Kanan
yes you are right, my mom adds cumin seeds in the water. But here I have made tempering with cumin seeds, so skipped in the water
Charu Gohel
Hello Kanan
I love your recipe for khichu. I wanted to know if you have tried making a batter style and then steam in steamer like dhoka?
Kanan
never made it with batter.
We do cook two times for making papad, but not steaming the batter
Nupur Mehra
Hi Kanan, I am a regular at your blog. this recipe as others, sound very perfect and as always your step by step presentation helps to soak in the information quickly.
bookmarked the dish since I have never tried it before. See you around 🙂
Kanan
Thank you Nupur. Hope you like this.
Nirav
Another one of my favorite one. I learned something new about tempering and pour on top of the khichu also garlic in khichu. very interesting. I will give it a shot your way.
we usually pour oil and methiya no masalo on top yum yum
thanks for sharing.
Kanan
I like that methiya masalo on khakhra. Never thought of as khichu topping, great idea. I will try next time.
Anjana
Hi Kanan, what a coincidence, I just ate this last week. The lady I get chappatis from got me this and it was awesome. Thanks for sharing this, look forward to more such traditional Gujarati dishes. Your blog is my single stop shop for all Gujarati cuisine as the recipes are always fail safe!!
Kanan
Thank you Anjana.
I have plan to adding more Gujarati recipes.