Khichu is an all-time favorite traditional Gujarati snack recipe. It is essentially a cooked and steamed rice flour dough seasoned with a few spices. This super quick and delicious rice dish can be served as a tea-time snack, for breakfast, or as a light meal at any time of the day. You must give it a try!
- Firstly, use fine rice flour to achieve the proper consistency and texture. The ratio of rice flour to water should be 1:3, although the proportion of water may slightly vary depending on the quality of the rice flour.
- Secondly, steam the khichu on a medium-high flame for 12-15 minutes to ensure it is properly cooked. If it is not steamed properly, it may remain raw on the inside.
- Lastly, serve the khichu immediately after removing it from the stove. If it cools down and becomes too thick, you can add or sprinkle some water to bring it back to the right consistency. Additionally, you can top it with oil and pickle masala just before serving. The choice of toppings is completely open-ended.
Please do visit my other related recipe collection like
Khichu recipe | Gujarati khichu recipe | rice flour khichu recipe
- 1 cup rice flour
- 3 cup water
- 3-4 green chilli
- ¼ cup coriander leaves
- ½ tsp ajwain
- ½ tsp cumin seeds
- Salt to taste
- ¼ tsp papad khar or ¼ tsp baking soda
- Garnish with achar masala and oil
- In a mixture jar, add green chili and coriander leaves, without adding water grind it into a coarse paste. Keep it aside.
- Now in a pan, add 1 cup water, ½ tsp ajwain, ½ tsp cumin seeds, grinded green chilli- coriander paste, salt, and papad khar. Cover and boil water for 3-4 minutes.
- Meanwhile, in a bowl, add 1 cup rice flour and 2 cup water. Mix well.
- Now water is properly boiled, add rice flour and water mixture gradually and mix well.
- Stir continually till the mixture is slightly thickened and leaves the sides of the pan.
- Now grease the plate with oil and add khichu mixture in it and spread it.
- Then in a kadai, add water and steam khichu on a medium-high flame for 12 minutes.
- Take out steam khichu and serve immediately.
- Garnish with peanut oil and achari masala.
- Grind chillies and coriander leaves into a coarse paste.
- Cover and boil water for 3-4 minutes on low-medium flame.
- The rice flour and water mixture should be smooth and lump free.
- Steam khichu on medium-high flame for 12-14 minutes.
- Khichu tastes great when it is served hot with peanut oil and pickle masala.