For Chokha ni Khichi (Steamed and spiced rice dough)
1cupChokha no lot (Rice flour )Cup (250ml)
2tspSaltto taste
1tspPapad khar (Sodium benzoate)
1tspChilli-ginger paste
1/4tspAjwain (carom seeds)
1/4tspJeera (cumin seeds)
1tspOilpreferably groundnut oil
2cupsWater
For Lehsun Mirch ni chutney (Chilli-garlic mix )
15chilliesDry red chilles
15clovesGarlic cloves
1/2tspSalt to taste
Variant-Bajra ni khichi (Steamed and spiced pearl millet dough)-winter special
1cupBajra no lot (pearl millet flour )cup (250 ml)
2cupWater
1.5tspGarlic-chilli pasteuse green garlic if you get (use instead of ginger-chilli paste)
2tbspcoriander leaveschopped
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
Use fresh milled flour whenever possible for best results.
You may use baking soda instead of papad khar if that's not available. Ratio of soda being 1/4 times less.
You may reheat the Khichi in microwave at 60% power for 40 secs or in a steamer for about a minute.
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)
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.