Khichu Recipe

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