Rice Khichu ( Gujarati Recipe)


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Accompaniments

Chaas ( Gujarati Recipe) 


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Gujarat is known for its many snacks that are a treat to the palate even while being friendly to the stomach! here is another such easy to make and easily digestible afternoon snack that is so popular that it is even sold on the streets of gujarat. Rice khichu is so named because it has to be served really hot, when it is soft and aromatic. However, serving it in the traditional way with oodles of raw oil can turn this healthy snack into an unhealthy one. So, we suggest you shape it with an interesting mould, and top it with just a little bit oil before serving. A word of caution - when making this dish, stir in the flour quickly to avoid lumps.

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Preparation Time: 
Cooking Time: 
Makes 4 servings
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Ingredients

1 cup rice flour (chawal ka atta)
1/2 tsp cumin seeds (jeera) , roughly ground
1/2 tsp finely chopped green chillies
a pinch ofsoda bi-carb
salt to taste
4 tsp oil
1 tbsp finely chopped garlic (lehsun)
1 tsp chilli powder

For The Garnish
1 tbsp finely chopped coriander (dhania)

Method
  1. Combine 3 cups of water, cumin seeds, green chillies, soda bi-carb and salt in a deep non-stick pan, mix well and boil on a high flame for 2 to 3 minutes.
  2. Add the rice flour and mix well, while stirring continuously with a wooden spoon so that no lumps remain.
  3. Cover and cook on a slow flame for another 5 to 7 minutes or till the mixture leaves the sides of the pan, stirring once in between. Keep aside.
  4. Heat the oil in a small pan, add the garlic and sauté on a slow flame till it releases a good flavour.
  5. Remove from the flame, add the chilli powder and mix well. Keep aside.
  6. Divide the khichu into 4 equal portions and serve in individual cups.
  7. Pour 1 tsp of oil mixture on each portion.
  8. Serve hot garnished with coriander.
3 reviews received for Rice Khichu ( Gujarati Recipe)
3 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
leannenaishSeptember 06, 2010

this recipe was very easy to use. i cook khichu all the time now. the only different thing i do is add a pinch of haldi powder when tempering my ingredients. THANKS TARLA!!
1 of 2 members found this review helpful

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Helpful reviews for this recipe
Reviewed September 06, 2010by leannenaish

this recipe was very easy to use. i cook khichu all the time now. the only different thing i do is add a pinch of haldi powder when tempering my ingredients. THANKS TARLA!!

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Reviewed February 20, 2013by The lazy Chef

My mom made this and she steamed the khichu into rounds for about 10 mi urea. Served it with oil and sesame seeds. Delicious!

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Reviewed June 29, 2012by Foodie #571328

Excellent , Thank you very much

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