Traditional Gujarati Khichu Recipe

Ingredients

1 cup Rice Flour
2 cups Water
1 teaspoon Cumin seeds
1 teaspoon Carom seeds (Ajwain)
1/2 teaspoon Baking soda
1 tablespoon Oil
1 teaspoon Salt
1 teaspoon Green Chili Paste
2 tablespoons Chopped Fresh Coriander
2 tablespoons Sesame Seeds

Steps and instructions

Take a deep pan and add water to it. Bring the water to a boil.
Add cumin seeds, carom seeds, green chili paste, and salt to the boiling water. Stir well.
Now add baking soda to the water and mix well. The water will start to froth.
Gradually add rice flour to the boiling water while stirring continuously to avoid any lumps.
Keep stirring and cook until the mixture thickens and starts to leave the side of the pan.
Reduce the heat to low, cover the pan, and let it simmer for about 5-7 minutes.
Uncover the pan and add oil. Mix well until the oil is fully incorporated into the mixture.
Divide the dough into equal parts and shape each part into round, flat discs.
Place these discs on a greased steamer plate and steam for about 10-15 minutes.
Once done, remove from the steamer and sprinkle with chopped fresh coriander and sesame seeds.
Serve your khichu hot, as it is best enjoyed when warm.

Tools for making

Deep Pan - A large and deep cooking pan to cook the khichu mixture.
Steamer - A steaming device or pot with a steaming plate to steam the khichu discs.
Spatula - A kitchen utensil used for stirring and mixing the khichu mixture.
Knife - A sharp knife to chop fresh coriander.
Measuring Cups - Cups used for accurately measuring the rice flour, water, and oil.
Mixing Bowl - A bowl to mix the rice flour with water and other ingredients.
Greased Steamer Plate - A plate or tray greased with oil to place the khichu discs for steaming.
Grinder or Mortar and Pestle - A device to grind cumin seeds and carom seeds, if not using pre-ground spices.

Recipe variations

Use Bajra (Pearl Millet) flour or Jowar (Sorghum) flour instead of rice flour for a gluten-free version.
Add grated vegetables like carrots, zucchini, or bottle gourd to the dough for added nutrition.
Replace the cumin seeds with fenugreek seeds (methi) for a slightly bitter flavor.
For a spicier version, increase the amount of green chili paste or add finely chopped green chilies.
Add grated coconut or coconut milk to the dough for a hint of sweetness and richness.
Sprinkle some chaat masala or lemon juice on top of the khichu for a tangy twist.
For a vegan option, omit the baking soda and replace it with 1 teaspoon of lemon juice or vinegar for leavening.
Experiment with different herbs and spices like curry leaves, ginger, or turmeric to enhance the flavors.
Add cooked and mashed lentils or legumes to the dough for a protein-packed variation.
For a savory crust, mix in some roasted and crushed peanuts or sesame seeds to the dough.

Recipe overview

Khichu is a traditional Gujarati snack that is not only delicious, but also very easy to prepare. This dish is made mainly with rice flour and spices, resulting in a soft dough that is then steamed to perfection. It's a versatile dish that can be enjoyed at any time of day, and can be easily adjusted to suit your preferred level of spice. The unique addition of baking soda gives it a characteristic soft and fluffy texture that is a delight to eat. This recipe will guide you step-by-step through the process of making Khichu at home, complete with tips and precise measurements. Enjoy the process of making this comforting dish, and savor the delightful combination of flavors and textures in every bite.

Common questions

Can I use any other flour instead of rice flour?
Yes, you can use wheat flour or bajra (pearl millet) flour as alternatives to rice flour.
Can I skip adding baking soda?
Yes, you can skip adding baking soda, but it helps in making the khichu light and fluffy.
Can I add more spices or vegetables to enhance the flavor?
Yes, you can add grated ginger, garlic, or chopped vegetables like carrots or peas to the dough to enhance the flavor.
Can I make the dough in advance and steam it later?
It is best to make the dough fresh and steam it immediately for the best texture and taste. Preparing it in advance may result in a dense and less flavorful khichu.
Can I store the leftover khichu?
Khichu is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for 1-2 days. Reheat before serving.

Serving dishes and utensils

Steaming Pot - A pot with a steaming basket or plate to steam the khichu.
Mixing Bowl - A bowl to mix the ingredients and prepare the dough.
Deep Pan - A pan to boil the water and cook the khichu mixture.
Steamer Plate - A flat plate or dish to place the khichu dough for steaming.
Spatula - A utensil to stir and mix the ingredients while cooking.
Knife - A knife to chop fresh coriander for garnishing.
Greased Steamer Plate - A steamer plate greased with oil to prevent sticking.
Tongs - Tongs to handle the steamer plate and remove the khichu from the steamer.

Origin stories

Khichu is a traditional snack that hails from the Indian state of Gujarat. It is particularly popular in the rural regions of Saurashtra. This humble dish is made from rice flour and a handful of other ingredients. The story goes that farmers, who often worked long hours in the fields, needed a quick and easy-to-make snack that could sustain them throughout the day. They started making khichu using the readily available rice flour and spices, and it would be cooked right there in the fields over an open fire. The snack was not only filling but also provided them with the necessary energy to continue their hard work. Over time, khichu became a beloved staple not just among farmers, but in Guajarati households across the region. Its simplicity makes it a comfort food for many, and its versatility allows for many variations, making it a cherished part of Gujarati cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.