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Gujarati Khichi (Steamed and spiced rice dough)

suruchi
A spicy energy dense steamed gujarati rice dough snack apt for the drizzling rainy weather
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Snack
Cuisine Indian
Servings 4 people

Ingredients
  

For Chokha ni Khichi (Steamed and spiced rice dough)

  • 1 cup Chokha no lot (Rice flour ) Cup (250ml)
  • 2 tsp Salt to taste
  • 1 tsp Papad khar (Sodium benzoate)
  • 1 tsp Chilli-ginger paste
  • 1/4 tsp Ajwain (carom seeds)
  • 1/4 tsp Jeera (cumin seeds)
  • 1 tsp Oil preferably groundnut oil
  • 2 cups Water

For Lehsun Mirch ni chutney (Chilli-garlic mix )

  • 15 chillies Dry red chilles
  • 15 cloves Garlic cloves
  • 1/2 tsp Salt to taste

Variant-Bajra ni khichi (Steamed and spiced pearl millet dough)-winter special

  • 1 cup Bajra no lot (pearl millet flour ) cup (250 ml)
  • 2 cup Water
  • 1.5 tsp Garlic-chilli paste use green garlic if you get (use instead of ginger-chilli paste)
  • 2 tbsp coriander leaves chopped
  • Rest all ingredients same as Rice Khichi

Instructions
 

For Chokha ni Khichi (Steamed and spiced rice dough)

  • 1. In a heavy bottom pan bring water to a boil.
  • 2. Add salt, papad khar, jeera, Ajwain, ginger-chilli paste and oil. Just mix once.
  • 3. Lower the flame and add rice flour and cover and let it cook for 3 minutes undisturbed.
  • 4. Meanwhile keep oiled rolling pin or wooden spoon ready at you disposal.
  • 5. Turn off the flame remove the pan and mix the dough with the help of rolling pin in only one direction. Use your arm strength for a minute here to whisk away all the lumps and form kind of a dough.
  • 6. Note that it sets on cooling. So work quickly.
  • 7. Keep it back on low flame covered for 5 minutes to moisten, cook in steam, absorb all flavors and become homogenous.
  • 8. Serve hot topped with the lehsun-mirch ni sukhi chutney and groundnut oil.
  • 9. The guest may or may not knead the khichi as per their liking.

For Lehsun Mirch ni chutney (Chilli-garlic mix )

  • 1. Peel garlic cloves.
  • 2. Deseed and destalk red chillies. And break them if you if you need
  • 3. Dry roast each ingredient on low flame for 2 minute
  • 4. Grind them in batches as needed to form a coarse paste
  • 5. Finally add salt to taste and grind once to mix
  • The chutney is ready to serve. Best topped with groundnut oil

For Bajra variant Khichi

  • 1. Follow the steps as mentioned for Rice Khichi and modify ingredients as mentioned.

Notes

  1. Use fresh milled flour whenever possible for best results. 
  2. You may use baking soda instead of papad khar if that's not available. Ratio of soda being 1/4 times less.
  3. You may reheat the Khichi in microwave at 60% power for 40 secs or in a steamer for about a minute.
  4. Adding jeera gives water a greenish yellow hue. You may add it as early or as late depending on your preference. (Anytime before adding the flour)
  5. The last step where you add the khichi back on flame and cooked covered can be modified- off flame after whisking press the dough with glass or bowl to smoothen it.  Shape into roundels and reheat them on greased tray in a steamer. 
Keyword ajwain, bajra, bajro, belan, chokhanolot, farsan, gujrati, khichi, lehsunmarchanichutney, papadkhar, pearl millet, riceflour, singnutel, spiceddough, steamedsnack, varsaad