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

Cook Time 30

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

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