KHICHOO (TRADITIONAL STEAMED RICE FLOUR SAVOURY DISH)

Khichoo is a Gujarati breakfast dish made using rice flour. The preparation of this dish involves very few ingredients and steps too. But these very things make it extremely flavourful and light. And hence it is apt to be prepared for breakfast. It almost resembles the Maharashtrian Taandalachi Ukad, except for differences in a few ingredients!

I though prefer having it even for a light lunch or dinner. The pure homemade ghee drizzled on top of the Methi Saambar (Gujarati Pickle Masala) takes the flavour to just another level, though it is optional and can be avoided as per preference. Not to forget the Papad Soda (Papad Khaar in Marathi) which gives it the required softness, and hence should not be omitted, though the quantity used should be restricted to the minimum.

For some more such delicious dishes, do take a look at the following recipes too….

  1. Taandalachi Ukad
  2. Hiit
  3. Idli Saambar
  4. Kaanda Mataar Pohe
  5. Dadpae Pohe
  6. Masala Phov
  7. Aambodey
  8. Upma

Here’s the recipe for the absolutely lipsmaking Khichoo….

Prep Time : 10 min

Cooking Time : 20 min

Serves : 4-5

Cup Used :200 ml

INGREDIENTS :

  • 2 cups Rice Flour (Preferably Basmati Rice Flour)
  • 6 cups Water
  • 1 tsp Cumin Seeds
  • 4 Green Chillies (Less Spicy…. To Be Adjusted As Per Preference)
  • 2″ Ginger
  • 1 1/2 tbs Oil
  • 1/2 tsp Papad Soda
  • Salt To Taste
  • As Required Dry Pickle Masala (Methi Saambar)…. Optional
  • As Required Pure Homemade Ghee…. Optional

METHOD :

  1. To make the Khichoo, first grind together the ginger and green chillies to get a smooth paste.
  2. Combine the water, cumin seeds, the ginger green chillies paste, papad soda, oil, and salt to taste to a pan.
  3. Mix and bring it to a boil. At this stage reduce the flame to low and add the rice flour.
  4. Stir quickly with a wooden rolling pin and mix well. Cover and cook on low heat for one steam or till the flour is cooked.
  5. Swithch off the flame and keep covered for 2-3 minutes.
  6. Serve this delicious Khichoo with a sprinkle of Methi Saambar and a drizzle of ghee!

Author: tastyrecipesfrompooja

An artist by nature, I love painting, travelling to different places and photographing nature, gardening, crochet, reading, etc. It's my nature to give my best to anything and everything I do. From a person who could cook very few dishes..... I have converted myself to a person who now can cook varied dishes! I like perfection in all my work. Reading a lot of recipes, watching different famous chefs' cooking shows on television and observing their methods, techniques and tips very closely and studiously ....is what has made me a very good cook today. Though there are numerous recipes I haven't tried my hand at..... there are many other in which I have gained exerpertise only by trial and error! I still watch all interesting cookery shows on TV to gain more knowledge on cooking techniques of other cultures from here and abroad!! Nowadays, I have started adding healthy twists to my dishes as and when I can without compromising on their original taste. Started this blog to share a few recipes of mine with all other cooking enthusiasts! Happy cooking to all! 😃

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