Khichu
A warm, soft Gujarati snack made by cooking rice flour into a smooth, stretchy dough and finishing it with oil and chili powder. It is simple, comforting, and best served hot in small bowls.
For 4 servings
- prep · ~1 min
Grease the serving bowls.
Lightly grease 4 small bowls or katoris with a little oil so the hot khichu does not stick.
- boil · ~5 min
Boil the seasoned water.
1.Add water to a deep pan and bring it to a boil over medium heat.2.Add green chili, cumin seeds, carom seeds, asafoetida, salt, and 1 tsp oil.3.Boil for 2 minutes so the spices flavor the water. - mix · ~3 min
Stir in the rice flour.
1.Lower the heat and add the rice flour gradually.2.Stir continuously with a wooden spoon so no lumps form.3.Mix until it comes together into a thick, smooth mass.TIPKeep the heat low while adding the flour or the mixture can turn lumpy. - steam · ~10 min
Cook the khichu until glossy and soft.
Cover the pan and cook on low heat for 8 to 10 minutes, stirring once or twice, until the dough looks glossy, smooth, and slightly stretchy.
TIPIf it feels too tight, sprinkle in 1 to 2 tbsp water and mix well. - assemble · ~2 min
Spoon the khichu into the bowls.
Discard the green chilies if you like. Spoon the hot khichu into the greased bowls and make a small dent on top.
- garnish · ~1 min
Top with oil and chili powder.
Drizzle the remaining 1 tsp oil over the khichu and sprinkle red chili powder on top.
- serve · ~1 min
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Add the rice flour in a steady rain while stirring constantly; dumping it in at once makes stubborn lumps.
- 2Use a deep, heavy pan because khichu thickens quickly and can splutter as the flour cooks.
- 3The right texture is glossy, soft, and slightly stretchy; if it looks dry or cracks, mix in a spoonful of hot water.
- 4Grease the katoris before cooking so you can portion the hot khichu quickly without sticking.
- 5Discard the slit green chilies before serving if you want the flavor without sudden spicy bites.
- 6Serve khichu immediately after topping; as it cools, it firms up and loses its soft, spoonable texture.
- 7If reheating leftovers, add a splash of water and warm covered on low heat to loosen the dough again.
Adapt it for your goals.
Low-oil
Skip the final drizzle or use just a few drops on top if you want a lighter version while keeping the same soft texture.
extra spicyExtra-spicy
Keep the boiled green chilies in the khichu and add a little more red chili powder on top for a sharper heat.
milderMilder
Reduce to one green chili and top with paprika instead of red chili powder for a gentler family-friendly bowl.
garlic free jain styleGarlic-free-jain-style
This recipe is already free of garlic and onion; just make sure your hing is pure if cooking for strict Jain preferences.
Why this is on our healthy list.
Light and Easy to Digest
Rice flour cooked into a soft, warm dough is gentle and comforting, making this snack feel light compared with fried farsan.
Digestive Spice Support
Ajwain, cumin, and asafoetida are traditional digestive spices that add flavor while making this simple dough more satisfying.
Naturally Gluten-Free Base
Made with rice flour rather than wheat, khichu suits those looking for a naturally gluten-free Gujarati snack.
Frequently asked questions
Usually the rice flour was added too fast or the heat was too high. Add it gradually on low heat and stir continuously with a wooden spoon.
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