Khichi is the quintessential dish in many North Indian homes – particularly in the Gujarati community. It is just one of those rustic, down home recipes that families just make for each other. You probably won’t find it in most Indian restaurants here in America either – it’s just not a well known Indian dish over here.
But that doesn’t take away from the fact that it is a really tasty dish! It’s just one of those comfort foods found inside Indian peoples homes, that mom will make you for no reason, and you just enjoy with your loved ones.
Khichi is rice flour boiled with a few simple ingredients and then steamed again till it firms up. It’s eaten with a drizzle of oil and cayenne pepper, or with some Indian pickling spices (Achar seasoning, which can be bought at most Indian markets.) It’s absolutely delicious when eaten hot and fresh!
I have to thank my cousin for giving me her recipe this time. She’s an amazing cook, so this recipe is so worth trying! It turned out perfect – just like how my mom used to make it for me! And I’m really happy I get to share a piece of my “only at home comfort food” with all of you now!
KHICHI (Papdi Loht) – Steamed Rice Flour
Servings: 15-17 pieces
- 5 cups water
- 2 tsp. whole cumin seeds (roughly ground)
- 2 tsp. salt
- 2 tsp. baking soda
- 2 tsp. papdi kharo (alkaline salt – most found in Indian markets)
- 1 tsp asafetida
- 2 tsp. grated chili (serrano, jalapeno, etc.)
- 2.5 cup of rice flour
- ¼ cup of vegetable or canola oil.
**NOTE: This dish works best with a dumpling steamer, pressure cooker or regular steamer.
- In a medium size pot, heat water on medium till it is boiling.
- Once boiling, add cumin, salt, baking soda, papdi kharo, asafetida and grated chili. Mix and allow to boil for another 2-3 minutes. (Water should be at a rolling boil.).
- Add in rice flour and let it soak into the water mixture itself for about 1-2 minutes before mixing.
- With a back of a wooden spoon or thin rolling pin, mix everything together gently till it becomes a doughy texture. Once this happens, turn off heat and set aside to cool for about 5-7 minutes.
- Add about 2-3 inches water in another large pot and set the dumpling steamer on top. Heat water on medium till it bubbles.
- Take your khichi mix and take about a tennis ball size. Grease your hands a bit with the extra oil and roll into a ball. Then gently flatten between your palms. Take the edge of the rolling pin and put a hole into the middle. (similar to how a donut would look). Place in steamer.
- Repeat with remaining dough till steamer is full.
- Cover and allow to steam for about 15 minutes on medium heat.
- After time, remove dumpling steamer from pot and place on a plate to cool for about 3-4minutes.
- After time, remove rounds and serve with a drizzle of oil and cayenne pepper OR some oil and Achar (Indian pickling seasoning) on top.
NOTE: If using a pressure cooker, make sure you have a wire rack at bottom to support your plates for steaming the khichi. The water should be just touching the top of the wire rack, not over it.
So what do you think? Would you try something like this? I would recommend you give it a chance – part of living and experience things is trying new foods! So give it a try!
Let me know your thoughts by commenting below, tag me with your khichi pics on IG @cmspiceculture or on FB at “Spice Culture Cooking.”