Khichu ( ખીચુ ) Recipe | Steamed Rice Flour Dough

Introduction of Khichu (ખીચુ) [Steamed Rice Flour Dough].

Khichu is a unique and comforting Gujarati snack. It is essentially a dough, usually made from rice flour, cooked with water and spices like cumin seeds and green chillies. It gets its name ‘Khichu’ from its stretchy, gooey texture. It’s a simple, warm, and very healthy dish.

Watch recipe video about Khichu ( ખીચુ ) Recipe | Steamed Rice Flour Dough: મસાલેદાર ખીચું બનાવતા શીખો /ખીચું લારી પર મળે એવું ટેસ્ટી અને સ્વાદિષ્ટ /Gujarati Rice Khichu Recipe

મસાલેદાર ખીચું બનાવતા શીખો /ખીચું લારી પર મળે એવું ટેસ્ટી અને ...

Fun Facts about Khichu (ખીચુ) [Steamed Rice Flour Dough].

• Khichu is actually the name for the dough that is prepared before making ‘Khichiya Papads’ (rice flour crackers). The dough was so tasty that people started eating it as a snack on its own!
• It has a very distinct gooey and sticky texture, which is part of its charm.

Traditional Value of Khichu (ખીચુ) [Steamed Rice Flour Dough].

Khichu is pure comfort food. It’s a dish that reminds many Gujaratis of their childhood and their grandmothers’ cooking. It’s a simple, humble food that is valued for its taste and health benefits. It’s also often eaten during Navratri and other fasting periods.

Why People Love to Eat Khichu (ખીચુ) [Steamed Rice Flour Dough]?

People love Khichu for its simplicity and comforting warmth. It’s light on the stomach and easy to digest. The soft, doughy texture is very satisfying, and the simple flavours of cumin and chilli are very pleasing. The drizzle of oil and sprinkle of spice on top makes it even more delicious.

When People Eat Khichu (ખીચુ) [Steamed Rice Flour Dough]?

Khichu is a perfect snack for a cold or rainy day because it’s served steaming hot. It’s also a popular breakfast or light evening meal. Because it’s healthy, it’s a great snack for kids and adults alike.

Which Other Dish or Foods Complement Khichu (ખીચુ) [Steamed Rice Flour Dough]?

The best and most traditional way to eat Khichu is to drizzle it with a generous amount of groundnut oil (sing tel) and sprinkle a special pickle masala called ‘methi sambar’ or ‘achaar masala’ on top. This spice mix adds a tangy and spicy kick that perfectly complements the plain Khichu.

Desi Gujarati gems (ગુજરાતી માં ગપ્પા) about Khichu (ખીચુ) [Steamed Rice Flour Dough]?

• When it’s ready, someone might announce, “Garma-garam Khichu taiyaar chhe!” meaning “Piping hot Khichu is ready!”
• A common way to describe it is, “Mann pasand Khichu,” which means “My favorite Khichu.”

FAQ about Khichu (ખીચુ) [Steamed Rice Flour Dough]?

• What flour is Khichu made from? The most common type is made from rice flour. However, it can also be made from other flours like jowar (sorghum), bajra (pearl millet), or wheat flour.
• Is Khichu gluten-free? Yes, if it is made with rice flour, it is naturally gluten-free, making it a great option for people with gluten sensitivities.

Recipe of Khichu (ખીચુ) [Steamed Rice Flour Dough] | જાણો Khichu (ખીચુ) [Steamed Rice Flour Dough] બનાવવાની પરફેક્ટ રીત

Khichu ( Papadi no Loth)

Khichu is a simple, comforting, and traditional Gujarati snack made from rice flour. The dough is cooked with spices like green chili and cumin, resulting in a soft, gluey, and delicious dish. It is essentially the steamed dough that is used to make 'Papdi', another Gujarati snack.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Servings: 4

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup rice flour
• 2 cups water
• 1-2 green chilies finely chopped or crushed
• 1 teaspoon cumin seeds jeera
• ½ teaspoon carom seeds ajwain, optional
• A pinch of baking soda papad khar
• Salt to taste

● For Serving:

• 2-3 tablespoons groundnut oil
• Methi masala achar masala or red chili powder

Equipment

• Heavy-bottomed pot or pan with a lid
• Whisk or wooden spoon (velan)

Method

 

1. In a heavy-bottomed pot, bring the 2 cups of water to a rolling boil.
2. Add the cumin seeds, green chilies, salt, and baking soda to the boiling water.
3. Reduce the heat to low.
4. Slowly add the rice flour to the water, whisking continuously and vigorously with a wooden
5. spoon or whisk to prevent lumps from forming.
6. Keep stirring and mixing until all the flour is incorporated and a thick lump of dough forms.
7. Cover the pot with a lid and let the khichu steam on very low heat for 7-10 minutes. You
8. can place a tawa under the pot to prevent it from burning.
9. After 7-10 minutes, turn off the heat. The khichu is cooked when it becomes translucent and feels soft.
10. To serve, scoop the hot khichu into a bowl.
11. Make a small well in the center and pour a generous amount of groundnut oil.
12. Sprinkle with methi masala or red chili powder.
13. Serve immediately.

Notes

● Continuous stirring when adding the flour is crucial to get a lump-free texture.
● Using 'papad khar' (a type of baking soda) gives the khichu its traditional taste and
texture.
● The dish is best enjoyed hot, straight from the pot. It tends to get lumpy and hard as it
cools.