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Gujarati Khichu
Binjal Pandya

Gujarati Khichu (Papdi No Lot)

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.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 3 -4
Course: Breakfast
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 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

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.

Notes

  • 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.