Khichu is a village food, in Gujarat, that is healthy, extremely quick and now is a widely appreciated rural delicacy in Gujarat. There are many variations in this, but traditionally it is made of rice flour or bajri millet flour. Some people also make it with grated corn or rice flakes. Though it is quick , it is a bit tricky and calls for getting the proportion right. The rice flour khichu is the base from which rice papads are made. Rice Papads or Pappadums as popularly known in restaurants, are made from this khichu dough. One rolls the khichu dough into flat circles and dry them in the sun for a few hours.
During my childhood days, we use to make fresh rice papads every fortnight or so. As a child, I would look forward to eating khichu. This was my incentive for helping my mother roll out the rice papads from this. The best way to enjoy this is to have it warm, and soaked in the accompanying oil. The texture of Khichu is smooth, flavored with spices, and extremely soft to eat. The garnish of oil and coriander gives it spicy and oily look and since it is steamed, it is healthy. The recipe here is made using the Khichi flour of Jalpar Brand. The traditional farming community of Gujarat often make the khichu with Bajri or Millet as it has a very high iron content and extremely nutritious.
My exposure to eating this in USA was only in Edison, New Jersey, as it has a high concentration of families from Gujarat,India. I was excited to see this being commercially available in USA, that I made it a point to have a friend of mine try it, and now whenever I get a chance to eat this , I would not want to miss out.
The doughnut shape is what attracted me as a young kid, and it is definitely worth giving it a try for a spicy flavored healthy doughnut made of rice/grains/lentins. Its attractive shape is ideal for a nice appetizers and the advantage of this recipe is, it is quick, easy to make, can be made in advanced and then re steamed or re heated for large group of parties. And because of its shape and texture it is highly appealing to children too!
I explored using the Khichi flour of Jalpar brand, thinking that this would be the Khichu flour, but to my surprise, it came out to be a mix of Green Bean, Rice, Sago Seeds & Cumin and the taste turned out to be quite delicious. The color difference from the original rice flour based khichu, is due to the use of different flour. I read the ingredients of Khichi flour only when I had to write this post!!
Recipe makes 12 pieces of khichu doughnuts about 3 inches in size
Preparation Time 5 min
Cooking time 15 min
Ingredients
- 1 cup khicchi flour ( Jalpar Brand) or plain rice flour or plain bajri flour
- 1/2 tsp cumin seeds
- 1/2 tsp red chilli powder
- 1/4 tsp asofoetida
- 1/2 tsp chopped green chillies
- 1/8 tsp bicarbonate soda
- 1 tbsp chopped coriander for garnish
- 2 1/3 cup water
- salt to taste
- For Flavoured oil accompaniment
- 1/4 cup oil to serve and grease(preferably peanut oil)
- Black salt powder
- Red chilli powder
- salt to taste
Method
- In a deep pan, heat the water to boil on medium flame
- When the water boils, add, cumin seeds, salt, red pepper powder and bicarbonate soda, green chillies.
- When the water reduces to about 2/3rd of its original volume, add slowly the khicchi flour, mixing it thoroughly so no lumps are left
- Stir for a couple of minutes, till water is absorbed, and flour forms a lump.
- Cover and steam and slow flame for a couple of min.
- Remove from flame and let it cool for 3-4 min.
- In a broad pan, add, a litre of water to boil.
- Grease a steaming dish with oil.
- Grease your palms with a bit of oil.
- Take about 1/4 cup size dough and roll it on to a ball shape.
- Flatten the ball a bit, and pinch it in the middle with the thumb or index finger.
- Put it on the greased steaming dish.
- When all dough is used up, put the greased dish on to the boiling water, cover and steam on high for 5 min.
- Remove from flame and open.
- Using flat spatula, lift the cooked doughnut shape khicchu.
- If the texture is not extremely smooth on the top, you can flip it and serve.
- Make the flavoured oil by mixing red chilli powder, black salt and salt to your desire.( at least 1/4 tsp of each of chilli and black salt powder)
- Garnish it with the flavored oil and coriander
- Serve hot.
Tips
If the khichu doughnuts spread out to flat shape, that means you have overcooked it, or the soda bi-carbonate is too much.Excess of bicarbonate soda also will give it a bitter taste.
If the water is less, khichu doughnuts will turn out to be stiff and not soft.
Special bicarbonate soda knowns as Papad Kharo available in Indian Grocery store, is used. This is specially used when you are making Papad, as it gives it the appropriate crispiness needed. I have used normal sodium bicarbonate only.
If you do not want to make doughnut shapes, cook it further, and after few minutes, you can mould it in a cup and serve it
Instinct Factor
Steaming the doughnuts,to the texture consistency of your choice as well as the shape of your choice.
Some people also add seasoning of sesame seeds , mustard seeds and green chillies, if that appeals to your taste!
Feel Factor
Comfort food, for me and one just relishes this soft, appetizing, warm and spicy doughnut that just melts in your mouth, when coated in the cayenne pepper and black salt flavored oil! And the new flour that I accidently used, seemed to appeal more to my daughter and I think that this mix was healthier too as it has green lentil and rice in this mix! This is any time quick meal, as an appetizer, snack or dinner!
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