A Gujarati rice flour snack cooked into a soft steamed dough with cumin, ginger and chile.
10 min prep 20 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil the water with cumin, grated ginger, finely chopped green pepper, baking soda, and salt.
Add the rice flour gradually while stirring constantly.
Cook for 6 minutes, until it becomes a thick glossy dough.
Transfer the dough to an oiled bowl and smooth the top.
Steam the bowl for 12 minutes.
Turn the khichu onto a hot plate and drizzle with oil.
Sprinkle with red pepper flakes and serve hot.
💡 Tip: Add the rice flour gradually to avoid lumps and to get an elastic khichu.
🍽️ Serving suggestion: Serve hot with oil, red pepper flakes, and green chutney.
~170
kcal calories
4
g protein
35
g carbs
3
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?