Wednesday, January 20, 2010
"Khichu" is to Gujarat what "Ukad" is to Maharashtra. The way, Khichu is made at my home has sesame seeds and it's spread like dhokla and served. The same khichu is rolled thin into papads and dried under sun during summer time to make khicha papad.
Rice Flour Porridge
1/2 cup rice flour
1 cup + 2 tbsp water
salt to taste
1/8 tsp baking soda
2 tsp oil
1/2 tsp cumin seeds
1/2 tsp asafoetida
1 tbsp sesame seeds
1 tbsp finely chopped cilantro (optional)
1. Heat oil in a saucepan. Add cumin seeds, asafoetida ans sesame seeds.
2. As the seeds splutter, add water. Add salt and baking soda. Bring to boil.
3. As water boils, switch the gas to low. Add rice flour. Using a fork, whisk the flour to make a homogeneous mass without any lumps.
4. Switch off the gas. Cover with a lid. Set aside for 5 minutes.
5. Spread evenly on a greased plate/thali. Cut into diamonds or squares.
6. Garnish with cilantro if using.
1. Same khichu dough without cilantro is rolled thin into papads and dried under sun in summer to make khicha papad.
2. This recipe can be easily halved or doubled by adding little more than double water for the amount of rice flour you take.