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….
Here’s the recipe for the absolutely lipsmaking Khichoo….
Prep Time : 10 min
Cooking Time : 20 min
Serves : 4-5
Cup Used :200 ml
- 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
- To make the Khichoo, first grind together the ginger and green chillies to get a smooth paste.
- Combine the water, cumin seeds, the ginger green chillies paste, papad soda, oil, and salt to taste to a pan.
- Mix and bring it to a boil. At this stage reduce the flame to low and add the rice flour.
- 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.
- Swithch off the flame and keep covered for 2-3 minutes.
- Serve this delicious Khichoo with a sprinkle of Methi Saambar and a drizzle of ghee!