Gujarati Khichu Recipe – Papdi no lot

Popular, traditional Gujarati khichu Recipe

The easiest snack, Gujarati khichu or papdi no lot.

 So, I say khichu, do you say papdi no lot? A traditional dish, khichu, is called by different names depending on what part of Gujarat you/your family are from.  It is a very simple dish to make with easy-to-find ingredients.  

It is a beloved and famous Gujarati snack! It delivers such yummy flavor and it is one of those dishes you won’t easily find in the usual Indian restaurants that serve very heavy North Indian food. In fact, Gujarati cuisine offers a ton of unique vegetarian dishes.

➜Unique combination of flavors and textures.

➜Known for its soft and doughy texture, often enjoyed as a comforting and flavorful snack

➜Gujarati khichu is an easy recipe

It is served with a little oil and methi masala or methia masala which is a Gujarati achaar masala or pickle masala.  It gives a unique tangy, spicy taste and can be used to make other dishes like Carrot Pichttps://someindiangirl.com/indian-carrot-pickle/kle and Achari Aloo.

What is papdi no lot or khichu?

It is a dish made of rice flour and spices.  This is served hot and drizzled with a little oil.  Then, this is then topped with a red masala (spice), called methi masala.  It is also known as methiya masala or achar masala.  It is so good, there is a reason why it is so popular amongst Gujaratis!

Why make khichu?

• It is so quick to make
• Filling dish with lots of flavor
• Made with simple ingredients
• Get a taste of a popular, traditional Gujarati dish!

Ingredients

Just five ingredients are needed!

➜Rice flour: Using fresh, fine rice flour is key.  The amount of water needed and the final taste will vary depending on the age and quality of the rice flour.

I have made it with rice flour substitutes like jowar flour or sorghum flour too.

➜Green chilies: Green chili paste works best here to really incorporate spicy flavor! They are typically finely chopped or ground to add heat to the dough.

➜Cumin powder:  or jeera powder, is used to enhance the flavor of khichu. It contributes a warm and earthy taste to the dish.

➜Oil: Peanut oil is commonly used. It helps bind the ingredients and prevents the dough from sticking to your hands while shaping it.

➜Methi masala: unique Gujarati spice blend that adds depth and flavor to khichu

Variations 

Some variations of this include using papad khar (an alkaline salt) or baking soda (sodium bicarbonate).  My mom always made it without these ingredients, but you can definitely add it if you’d like.

Another popular ingredient is carom seeds (ajwain seeds).  Crush slightly between the palms of  your hands or a mortar pestle before adding.

Tips for easy khichu

➜Making it: One of the toughest parts of making this can be getting a smooth consistency of the rice flour mixture.  

Usually, people prep the spicy water and add rice flour to that same pot. My mom’s trick is simply to pour the heated spicy water into a separate pot with the rice flour in it gradually while mixing. 

 It helps to combine the two way more easily and produces fewer lumps.

➜Rice flour:  Use fresh rice flour for best taste.

Making Khichu / Papdi no lot

➜Make spiced water: Place one pot on the stove and add water. Turn heat onto to high and add cumin seeds and green chilies. You can taste the water once the spices are mixed in. You want to be able to taste the heat and spice strongy as it will mellow out once the rice flour is added.

➜Bring to rolling boil.

➜ On the side, prepare a large pot with the rice flour and velan ready..   Add the cup rice flour to the pot. You will pour the spiced water into the rice flour which will help incorporate the rice flour and water together.

Traditionally a velan (wooden rolling pin) is used to mix the khichu dough.  You can also use a wooden spoon or even a whisk at first to help incorporate the flour.

➜ Add spiced hot water to rice flour: Pour hot water into rice flour and mix vigorously in a circle and side-to-side motion

Khichu will turn fluffy and begin to pull away from the sides. Leave on low heat for 4-5 minutes covered.

➜Turn off gas and remove pot from stove.

➜ Serve: Sprinkle with methi masala / achar masala and a little oil when serving.

Serving

Traditionally this is served with peanut oil and methi masala sprinkled on top.

We have always eaten it scooped out of the pot but you can also prepare small doughnut-like pieces to serve it a little differently for a party.

You can also optionally top it with fresh coriander leaves.

FAQs

how to make khichu in microwave

1. Mix water, salt, cumin powder, oil and green chillies in a microwave safe bowl.
2. Microwave the water for 4 minutes until it is very hot.
3. Pour the hot water on top of the rice flour in another microwave safe bowl. Mix with a velan to break apart clumps.
4. Microwave for 2 more minutes and emjoy.

Storing

This dish is best served hot and fresh!  However, you can definitely store leftovers in an airtight container in the fridge.

Reheating Khichu:

There are a few methods to reheat khichu without losing its texture and flavor:

1. Steamer: This is the preferred method. Place the khichu portion in a steamer or a steaming basket. Steam it for a few minutes until it’s heated through. Steaming helps retain its original texture.

Microwave: If using a microwave, place the khichu in a microwave-safe dish, sprinkle with a little water, and microwave in short intervals (15-30 seconds) until it’s warmed to your liking. Be cautious not to overheat, as this can make it dry.

Looking For Other Traditional Indian Food? Check Out:

Methi masala

Spinach Dal

Kesar Pista Kulfi

Roasted Chana Dal 

Try it? Leave a review, love to hear feedback! Or tag me on Instagram @some_indian_girl