Simple, practical, and full of everyday flavour, khichu recipe | papdi no lot | how to make gujarati kichu is a vegetarian gujarati breakfast / snacks made with water, chilli, and cumin / jeera in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 10 minutes
- Total time: 15 minutes
- Yield: 2 Servings
- Category: breakfast / snacks
- Cuisine: gujarati
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
Method
- firstly, in a large kadai take 2½ cup water.
- add 1 chilli, 1 tsp cumin, ¼ tsp ajwain, ¼ tsp baking soda and 1 tsp salt. traditionally, papad khar is added in place of baking soda.
- mix well and get water to boil for 3 minutes.
- further, add 1 cup rice flour and stir well.
- stir continuously until the rice flour absorbs all the water.
- break the lumps and form a soft and fluffy mixture.
- cover and simmer for 6 minutes or until rice flour are cooked completely.
- finally, enjoy khichu topped with peanut oil and pickle masala.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
