Khichu (papdi no lot)
AI-drafted · awaiting admin review
A soft, steamy dough of rice flour cooked with cumin and green chillies, eaten hot with oil and methia masala.
Region: GujaratOccasion: Snack; papad-making season in summerTime: 20 minServes: 3Vegan
Ingredients
- 1 cup rice flour
- 2½ cups water
- ½ tsp cumin seeds
- ½ tsp ajwain (carom seeds)
- 1 tsp green chilli paste
- ¼ tsp papad khar or a pinch of soda
- Salt to taste
- To serve: raw groundnut or sesame oil and methia masala (pickle spice mix)
Method
- Boil the water with the cumin, ajwain, chilli paste, papad khar and salt.
- Lower the heat and add the rice flour while stirring fast with a rolling pin or wooden spoon so no lumps form.
- Cover and cook on low heat for 6–8 minutes, or steam the dough for 10 minutes, until it turns translucent.
- Serve hot, drizzled with oil and sprinkled with methia masala.
History
Khichu is the cooked dough that Gujarati women used to roll into rice papdi (papad) in summer; the hot dough itself became a snack.
Significance
It is a much-loved snack from childhood, sold today by street vendors in Ahmedabad and Vadodara.