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Cook Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup rice flour flour made with small grained aromatic rice is preferred
  • 2.5 cups water
  • 2 green chillies minced
  • 1 inch ginger minced
  • 1/2 teaspoon jeera/cumin seeds
  • 1/2 teaspoon sesame seeds
  • a pinch of papad khar or soda bicarb optional
  • 1 tablespoon peanut oil
  • sesame or peanut oil to serve
  • methiyo masalo to serve

Method
 

  1. You will need a Patili/saucepan and thin rolling pin or back of a wooden spoon to stir the Khichu.
  2. Place a heavy bottom sauce pan on medium flame.
  3. Add the water to it, along with the minced chillies, ginger, sesame seeds, cumin seeds, salt
  4. Allow it to boil to 15 seconds.
  5. To the boiling water carefully add the oil and flour also the Papad Khar (if using).
  6. Stir the flour in water with a wooden stick.
  7. Continue stirring vigorously to ensure there are no lumps left.
  8. The mixture will come together very rapidly. Hence be quick.
  9. Turn the flame to very low, slice a griddle under the sauce pan.
  10. Cover the Khichu and let it rest for 5 minutes.
  11. Serve it in individual bowls with sesame or peanut oil and some achaar masala.

Notes

The flour to water ratio is between 1:2 to 1:2.5. If you wish stiffer Khichu use 1:2 ratio.