khichu recipe | papdi no lot | how to make gujarati kichu

Ingredients

• 2½ cup water
• 1 chilli, finely chopped
• 1 tsp cumin / jeera
• ¼ tsp ajwain / carom seeds
• ¼ tsp baking soda
• 1 tsp salt
• 1 cup rice flour
• peanut oil for serving
• pickle masala for serving

Steps

1. Put 2½ cup water into a large kadai.
2. Follow with 1 chilli, 1 tsp cumin, ¼ tsp ajwain, ¼ tsp baking soda, and 1 tsp salt. Traditionally, papad khar is used instead of baking soda.
3. Mix thoroughly and bring the water to a boil for 3 minutes.
4. Stir in 1 cup rice flour well.
5. Keep stirring continuously until the rice flour has absorbed all the water.
6. Break up the lumps to make a soft, fluffy mixture.
7. Keep covered and simmer for 6 minutes or until the rice flour is completely cooked.
8. Top the khichu with peanut oil and pickle masala, then enjoy.