Khichu
scalded rice-flour dough spiked with green chilli and cumin, eaten hot with a pool of oil
Allergens in Khichu: sesame.
Ingredients
Quantities for 4.
- 200g Rice Flourfine rice flour, not the coarse idli variety
- 500ml Water
- 3, very finely chopped Green Chilli
- 1 tsp Cumin Seeds
- 1/4 tsp Asafoetidause compounded-free hing to keep this gluten-free
- 1/4 tsp Baking Sodastands in for papad khar; gives the springy chewoptional
- 1.25 tsp Salt
- 4 tbsp, to pour over at the table Neutral Oil
- 1 tsp Sesameoptional
- 1/2 tsp, to dust Chilli Powderoptional
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Measure the flour before you boil the water. The flour goes in all at once and there is no time to weigh mid-way.
- Use a heavy pan. Khichu catches and scorches in a thin one within seconds.
- Khichu is eaten straight from the pan while it steams. Have everyone at the table before you start.
Method
- Bring the water, salt, cumin seeds, chopped green chilli, asafoetida and baking soda to a rolling boil in a heavy pan.Taste the water now. It should be a shade saltier than you want the finished khichu.
- Turn the heat to low and tip in all the rice flour at once. Do not stir yet.
- Cover and leave 2 minutes so the flour steams through.
- Now beat hard with a wooden spoon until it comes together into a single lump with no dry pockets, about 2 minutes.Keep it on the heat while you beat. Off the heat it goes gluey.
- Cover again and steam on the lowest heat for 6-8 minutes, stirring once, until the dough looks glossy and pulls away from the sides.
- Wet your palm with cold water and knead the hot dough in the pan for a minute until smooth and elastic.Wet hands, not oiled. Water is what keeps it from sticking and lets you work it hot.
- Pinch off portions, shape into rough rounds and press a dimple into each with your thumb.
- Pour a spoonful of oil into every dimple, dust with chilli powder and sesame, and eat immediately with the oil running.
Storage
Khichu does not keep well as a soft dough. Refrigerate leftovers up to 2 days, then roll thin, dry in the sun and fry as papad. Which is what the dough was invented for.
Nutrition Good estimate
One serving of Khichu (197 g) is about 318 calories, or 162 calories per 100 g.
Low protein: 4 g a serving, 4% of the calories
| Per serving197 g | Per 100 g | |
|---|---|---|
| Calories | 318 kcal | 162 kcal |
| Protein | 3.5 g | 2 g |
| Carbohydrate | 41.5 g | 21 g |
| of which sugars | 0.3 g | 0 g |
| Fibre | 1.6 g | 1 g |
| Fat | 15.3 g | 8 g |
| of which saturated | 1.7 g | 1 g |
| of which unsaturated | 12.8 g | 6 g |
Nearest database match used for asafoetida. Estimated from raw ingredients using USDA FoodData Central.
More like this: Quick Indian recipes (30 min) · Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · No onion no garlic recipes · Gujarati recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.