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    Home » Indian Cuisine » Gujarati

    Khichu Recipe

    Published: Jul 3, 2016 · Last Modified: Aug 22, 2022 by Kanan Patel / 20 Comments

    Jump to Recipe Pin Recipe

    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.

    Khichu in a plate with tadka on top.

    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.

    Step By Step Photo Instructions:

    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.

    Collage of 2 images showing heating tawa and adding ginger, chili crushed into the water.

    3) Also, add chopped coriander leaves.

    4) Add salt. Be careful and add little less salt, because baking soda will make it little salty.

    Collage of 2 images showing adding cilantro and baking soda in the water.

    5) and baking soda.

    6) Let it come to a rolling bowl.

    Collage of 2 images showing adding salt and boiling water.

    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.

    Collage of 2 images showing adding rice flour and mixed.

    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.

    Collage of 2 images showing mixed khichu and cooking covered on tawa.

    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.

    Collage of 2 images showing khichu removed in a bowl.

    13) Turn it upside down on the serving plate.

    14) Slightly tap and shake to loosen and remove katori.

    Collage of 2 images showing removed in a plate.

    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.

    Collage of 2 images showing tempering of cumin seeds and garlic cloves.

    17) Now turn off the stove, add red chili powder.

    18) Immediately pour on the top

    Collage of 2 images showing adding red chili powder in tempering and drizzled over khichu.

    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 served with tadka on top.

    Did you try this khichu recipe? I’d love to hear about it! Leave a review in the comment section below.

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Khichu recipe | how to make Gujarati rice khichu recipe
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    Khichu Recipe

    4.84 from 6 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Khichu recipe – This is easy to make, QUICK traditional Gujarati snack recipe
    Author: Kanan
    Course: Snack
    Cuisine: Gujarati,Indian
    Calories: 213kcal
    Servings 2
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 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 

    • 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 soda.
    • 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.
    • 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

    Nutrition

    Calories: 213kcal | Carbohydrates: 33.2g | Protein: 2.7g | Fat: 7.6g | Saturated Fat: 1.3g | Cholesterol: 0mg | Sodium: 608mg | Potassium: 71mg | Fiber: 1.3g | Sugar: 0.1g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Savita

      January 06, 2022 at 11:27 pm

      Is it baking powder or baking soda ?
      In ingredients it is baking soda and in process you have mentioned powder.

      Reply
      • Kanan Patel

        January 07, 2022 at 9:30 am

        It is baking soda. Recipe is updated now.

        Reply
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