Gujarati Khichu, also known as Papdi No Lot, is a popular breakfast dish originating from the state of Gujarat in India. It is made from a steamed dough of rice flour, ginger, green chilies, and aromatic spices. The steaming process gives the khichu a soft buttery and creamy but mashed potatoes kind of texture. Once steamed, the khichu is topped with peanut oil and then garnished with a topping of sambariyu or pickle masala. The tangy, spicy flavors of the garnish enhance the mild taste of the creamy luscious khichu.
Khichu is often enjoyed with a cup of masala chai for breakfast. It makes for a satisfying morning meal as the carbs from the rice flour provide energy to start the day. The dish is also appreciated for its simplicity and convenience. The steamed dough can be prepared ahead of time and enjoyed instantly when needed. Khichu’s light texture also makes it easy to digest. When served with chai and garnished with sambariyu or pickle masala, it makes for a complete and wholesome breakfast. No wonder it’s a popular morning meal across Gujarati households.
While Gujarati Khichu is often enjoyed for breakfast, it also makes for a convenient snack or light meal any time of day. Its instant ready-to-eat preparation makes khichu easy to whip up on short notice. The rice flour used to make the dough provides sustained energy, while the spices aid digestion. Khichu is versatility is appreciated by those who enjoy authentic Gujarati cuisine. It can be paired with pickles, chutneys, yogurt, or other accompaniments depending on one’s taste preferences. Some even enjoy dipping the light and fluffy khichu in hot beverages like tea or coffee. Whether enjoyed as breakfast or a midday snack, khichu is cherished in Gujarat and by those fond of wholesome Indian snacks for its delicious flavors, convenience, and nourishing qualities.
Ingredients
• 1 cup Rice Flour
• 2 ½ cups of Water
• 1 tsp Regular Salt
• 1 tsp Cumin Seeds/jeera
• 1 tsp Carom Seeds/Ajwain
• 1 tsp Sesame Seeds/Til
• 1 tsp Garlic Paste
• 1 tsp Ginger Paste
• 1 tsp Green Chili Paste
• ¼ tsp Papad Khar/Alkaline Salt
• 2-3 tbsp Oil
• ¼ cup Chopped Coriander Leaves
• 1-2 tsp Sambariyu/Pickle Masala
Method
1. Add water in a large deep pan and let it boil.
2. Add salt, cumin seeds, and hand crushed ajwain, then add the ginger-garlic-green chili paste and papad khar.
3. Mix well with a spatula and let it boil. Switch the flame to medium, then gradually add rice flour while stirring continuously with a wooden spatula.
4. Remove the mixture from the flame and cover with the lid.
5. Now boil water for steaming the dough in a pot or cooker.
6. Take a dhokla pan, pour 1-2 tbsp oil and coat with a brush or by hand. Spread the prepared rice mixture in the pan.
7. Place the pan on a stand in the steamer, cover the pot with a lid and steam the dough for about 7-8 minutes. If you’re using a pressure cooker, remove the whistle and steam.
8. Once steamed, remove the plate, garnish the dough with chopped coriander, sprinkle pickle masala and top with some peanut oil. Serve hot.
9. Serve the hot Gujarati Khichu or Papdi No Lot with tea or as breakfast and enjoy.
Tips:
• You can use any vegetable oil like cottonseed, sunflower or sesame seed oil instead of peanut oil.
• You can add a pinch of hing and turmeric too.
• If you like, make a garlic tempering instead of using pickle masala. Just heat some oil in a small pan, add chopped garlic, cumin seeds, hing and chili powder. Cook the garlic until golden brown then pour over the steamed dough.
- 1 cup Rice Flour
- 2 ½ cups of Water
- 1 tsp Regular Salt
- 1 tsp Cumin Seeds/jeera
- 1 tsp Carrom Seeds/Ajwain
- 1 tsp Sesame Seeds/Til
- 1 tsp Garlic Paste
- 1 tsp Ginger Paste
- 1 tsp Green Chili Paste
- ¼ tsp Papad Khar/Alkaline Salt
- 2-3 tbsp Oil
- ¼ cup Chopped Coriander Leaves
- 1-2 tsp Sambariyu/Pickle Masala
- Add water in a large deep pan and let it boil.
- Add salt, cumin seeds, and hand crushed ajwain, then add the ginger-garlic-green chili paste and papad khar.
- Mix well with a spatula and let it boil. Switch the flame to medium, then gradually add rice flour while stirring continuously with a wooden spatula.
- Remove the mixture from the flame and cover with the lid.
- Now boil water for steaming the dough in a pot or cooker.
- Take a dhokla pan, pour 1-2 tbsp oil and coat with a brush or by hand. Spread the prepared rice mixture in the pan.
- Place the pan on a stand in the steamer, cover the pot with a lid and steam the dough for about 7-8 minutes. If you're using a pressure cooker, remove the whistle and steam.
- Once steamed, remove the plate, garnish the dough with chopped coriander, sprinkle pickle masala and top with some peanut oil. Serve hot.
- Serve the hot Gujarati Khichu or Papdi No Lot with tea or as breakfast and enjoy.
You can add a pinch of hing and turmeric too.
If you like, make a garlic tempering instead of using pickle masala. Just heat some oil in a small pan, add chopped garlic, cumin seeds, hing and chili powder. Cook the garlic until golden brown then pour over the steamed dough.
