Khichu 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.

Khichu Recipe

4.86 from 7 votes
Khichu recipe | how to make Gujarati rice khichu recipe
Khichu recipe – This is easy to make, QUICK traditional Gujarati snack recipe
Kanan
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Serving Size 2

US measuring cups are used (1 cup = 240 ml)

Ingredients

  • 1 ½ cups Water
  • 1 teaspoon Ginger and green chili paste or crushed into mortar/pestle
  • Salt to taste
  • 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 (11%) | Carbohydrates: 33.2g (11%) | Protein: 2.7g (5%) | Fat: 7.6g (12%) | Saturated Fat: 1.3g (7%) | Cholesterol: 0mg | Sodium: 608mg (25%) | Potassium: 71mg (2%) | Fiber: 1.3g (5%) | Sugar: 0.1g
4.86 from 7 votes (4 ratings without comment)

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20 Comments

  1. 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 🙂

  2. 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.5 stars