Whole Rice Khichu
by Tarla Dalal
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Added to 22 cookbooks
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Khichu is a traditional savoury dish made with rice flour, perked up with whole spices like jeera and spice powders like sambhar powder. It is enjoyed hot, when its texture is gooey and soft. Here, we recreate the same recipe with whole rice. Whole Rice Khichu has the same comforting texture, and is actually much more flavourful and aromatic, with a tempering of aromatic seeds, green chillies and other ingredients, and finally topped off with a spoonful of melted ghee, which causes a fresh aroma to burst out of the dish, luring everybody to it!
- Wash and soak the rice in a deep bowl with 2 cups of water for 30 minutes, cover it with a lid and keep aside.
- Break the soaked rice with your fingers till it turns into a coarse mixture. Do not drain the water. Keep aside.
- Heat the ghee in a deep non-stick pan, add the cumin seeds, sesame seeds and asafoetida and sauté on a medium flame for a few seconds.
- Add the coarse rice mixture along with the water and salt, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Add the green chillies, coriander and 1 cup of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Just before serving, divide the khichu into 4 equal portions.
- Take a small greased bowl, put one portion of the khichu into it, press it lightly and invert onto a serving plate.
- Top it with 1 tsp melted ghee, ½ tsp methi sambhar and ¼ tsp lemon juice.
- Serve hot.
Nutrient values per serving
|Vitamin A||179.5 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.9 mg|
|Vitamin C||3 mg|
|Folic Acid||3.4 mcg|
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