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A warm, savory, and wonderfully soft steamed rice flour dough from Gujarat. Spiced with green chilies and cumin, it's a comforting snack best enjoyed hot with a drizzle of groundnut oil.
For 4 servings
Prepare the Spiced Water
Cook the Rice Flour
Steam the Khichu
A warm, savory, and wonderfully soft steamed rice flour dough from Gujarat. Spiced with green chilies and cumin, it's a comforting snack best enjoyed hot with a drizzle of groundnut oil.
This gujarati recipe takes 20 minutes to prepare and yields 4 servings. At 292.21 calories per serving with 3.76g of protein, it's a beginner-friendly recipe perfect for breakfast or snack or brunch.
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Serve Immediately
Add 2 tablespoons of finely chopped fresh cilantro (coriander leaves) to the boiling water for a fresh, herby flavor.
Add 1 tablespoon of white sesame seeds to the boiling water for a nutty crunch and flavor.
For a different texture and nutritional profile, you can make khichu with other flours like jowar (sorghum), bajra (pearl millet), or makki (maize), adjusting the water ratio as needed.
Made entirely from rice flour, Khichu is naturally gluten-free, making it an excellent snack option for individuals with celiac disease or gluten sensitivity.
The steaming process and the simple ingredients, including ajwain and hing, make Khichu very light on the stomach and easy to digest. It's often recommended as a comfort food during recovery.
As a carbohydrate-rich snack, Khichu provides a quick source of energy, making it a perfect pick-me-up during the day or a light, energizing breakfast.
One serving of Khichu (approximately 1 cup or 140g) contains around 240-260 calories, primarily from the rice flour and the groundnut oil used for serving.
Yes, Khichu is considered a relatively healthy snack. It's steamed, not fried, making it low in fat (before adding serving oil). It's also gluten-free and easy to digest. To make it healthier, you can reduce the amount of oil used for serving.
Lumps usually form if the water was not at a rolling boil when the flour was added, or if the mixing was not done quickly and vigorously enough. Using a sturdy spoon or a belan to press and mix is key to a smooth texture.
You can, but the texture will be much denser. Papad Khar (an alkaline salt) reacts with the flour to make the khichu light and fluffy. Baking soda provides a similar leavening effect. Without it, the khichu will be heavier.
Khichu is best eaten fresh. However, you can store leftovers in an airtight container in the refrigerator for up to a day. To reheat, steam it in a steamer or microwave it with a splash of water until soft and hot again.
Perfect Khichu should be extremely soft, fluffy, and melt-in-your-mouth. It should not be dense, hard, or chewy. The steaming process is crucial to achieve this light texture.
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