Gujarati rice flour khichu

GUJARATI RICE FLOUR KHICHU / PAPDI NO LOT / MASALA KHICHU

BY DISHA LAHORI

Khichu is a popular gujarati street food recipe. Gujarati Khichu recipe is prepared from rice flour. This recipe is spiced up with some green chilies, cumin seeds and carom seeds. To make khichu recipe at home is very easy and quick. This Khichu recipe in Gujarati is best enjoyed with some peanut oil and achaar masala. 

It is made from rice flour, however, other flours are sometimes used. The snack is prepared by cooking flour in water like porridge with cumin seeds and an alkaline salt known as Papad Khar (An alkaline salt with major components as sodium carbonate and sodium bicarbonate) and then steaming the lump.

Khichu is a dough for making khichia papad, however, owing to its taste it is also consumed as a snack or side dish.  It is often served with oil and chilli powder. 

The name khichiyu or khichu is derived from the ductile nature of the dough. (Khinch in Indic languages means to pull.)

Papad made from this dough are known as Khichiya Papad. Khichu is traditionally eaten during the monsoon season.

WHAT IS PAPAD KHAR

Papad kharo is an Indian term for alkaline salt or sodium benzoate which is widely used as a food preservative. Papad kharo is a seasoning that is used in the making of papads and traditionally used in khichu. It is used in khichu , to give white colour to it and make it soft and fluffy

Papad khar (also known as sajji khar) is used in the preparation of papads (see preceding abstr.) to improve dough rolling properties and frying quality. It is an efflorescent ash obtained either from alkaline deposits in the soil or by burning a variety of plants, e.g. Salicornia, Arthrocnemum, Salsola, Haloxylon recurvum. 

INGREDIENTS

• 1 Cup Rice Flour
• 3  or 3 1/2 Cups of Water
• 1 tsp Crushed Green Chilies
• 1 tsp jeera
• 1 tsp ajwain
• 2 tbsp coriander leaves [ make fine paste by adding 2 or 3 tbsp water ]
• ¼ papad khar or baking soda
• Salt to taste
• Peanut Oil
• Achaar Masala

METHOD

Boil water in a wide pan . Add cumin seeds, carom seeds, salt and crushed green chilies.

Add the ground coriander leaves.

Let it boil for a while till the colour of the water changes to yellowish.

Add papad khar / soda and give a mix .

Add rice flour and give a mix .

Add 1 tsp oil and stir well with a wooden laddle .. 

Stir well on a low flame till it thickens.

Close lid and cook for 2 – 3 minutes.

Now cook it on dum for by placing a tava below the pan for 5 mins .

Stir vigorously to form a soft and fluffy mixture.

First Take a serving portion of this khichu in a plate .

Top it with peanut oil and achar masala.

We can also top it with any farsan of our choice.

Gujarati Khichu is ready.

VARIATION – Once the rice flour absorbs all the water , add 2 or 3 tbsp oil and mix well .. Of the flame and divide itnto small flatten balls , with a impression in centre . Now steam this for few minustes and serve.

You can also make in microwave . microwave for 90 mins , by stirring in between in a gap of 30 secs .

NOTE

1. Some also temper it with curry leaves / coriander leaves / garlic at the end .
2. Water quantity depends on the quality of flour .
3. Serve it hot , immediately after making .
4. Khichu can be tried with other flours also , but water quantity will differ .

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