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Papdi No Lot Recipe | Khichu Recipe | Khichiya Recipe | Gujarati Khichu

Updated: Jan 27

Khichu, Khichiya, Papdi No Lot, or whatever else you may call it, is simply steamed, spicy rice flour! But such a simple description doesn't even start to explain how delicious this dish is! This is a traditional Gujarati dish that's eaten often, at any time! It's that good!! So let's get cooking!



Papdi No Lot (Khichu) Recipe Cooking Time: 2 hours 30 Minutes (Approx)

Makes 15 discs

INGREDIENTS:

  • 1 Cup (150g) Fine Rice Flour

  • 2 1/2 Cups (600ml) Water

  • 1/3 Cup (80ml) Oil (Sunflower or Vegetable)

  • 1/2 tsp Ajwain Seeds (Carom Seeds)

  • 2 Tbspn Sesame Seeds

  • 1 1/2 tsp Whole Cumin Seeds

  • 1/4 tsp Hing (Asafoetida) (or less to taste)

  • 1 - 1 1/2 tsp Salt

  • 1 Tbspn Ground Green Chilis (4-6 Green Chilis to taste)

  • 3/4 tsp Baking Soda (Soda Bicarbonate)

  • Extra Oil for Greasing


METHOD:


In a heavy bottomed saucepan, heat up the water with the ajwain, cumin and sesame seeds, salt, hing and oil. Bring this to a boil.


Once it comes to a boil, turn off the heat and add the green chilis and baking soda. The baking soda should bubble. (If it doesn’t, it just means your baking soda is old & you should get rid of it for next time). Give this mix a stir.


Then add the rice flour in gradually. Mix this in well with a wooden spoon. Initially it will be lumpy, but mix it until it is smooth. This takes about 2 minutes.


Then scrape down the sides of the pan. Turn on the heat to the lowest setting and cover and let this cook for 4 minutes. Be sure to set a timer!.


Once the timer is done, open the lid and give the dough a stir. Scrape the little bit of dough that is stuck to the bottom of the pan. Again, scrape down the sides and cover and cook on low for another 4 minutes.


Once the second timer is done, stir, scrape, cover and cook for 3 minutes this time.


Once this third timer is done, turn off the heat. Do NOT remove the lid this time. Let the dough steam inside the pan for at least 30 minutes, up to 2 hours.


Then put some water to boil in a steaming pot.


Grease a steaming tray so it is ready.


Make equal sized balls using a mashed potato scoop and shape into flat discs. Place your index finger in some oil and poke a hole in the middle from both sides. Smooth out any cracks on the surface of the discs. Then place on the greased steaming tray. You should have about 15 discs depending on the size of your scoop.


Place the tray in the steamer and steam covered on a low heat for 45 minutes.


Check to make sure you don’t run out of water while steaming. Add boiling water if the water level looks low.


After 45 minutes, turn off the heat and remove the lid.


Let the discs rest for 30 minutes. They will be very fragile and will break if they are touched, so be patient!


After 30 minutes of resting, they are ready to eat.


If you are not ready to eat them, turn them over on the tray and let them cool. Then place in a lightly covered container until they are completely cooled. You can refrigerate them and reheat in the microwave for 40-60 seconds or steam them to heat them up. Enjoy with a little oil, sprinkle of chili powder, pickle powder or just as they are!



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