Khichu aka Papdi no Lot has been a heart warming recipe, for decades. This recipe is so easy and quick made with rice flour and green chilies, a few spices, served hot with peanut oil and pickle masala.
I have fond memories of my Ba, mummy and kaki in the kitchen, early morning at 4 am. It is still dark outside. The hustle and bustle in the kitchen starts. It is that time of the year when rest of the world celebrates Christmas, and Gujaratis make their stack of Khichya Papad aka Papdi for the entire year.
It starts with a huge pot of boiling water, Ba lightly crushing the cumin and carom seeds while, mum and kaki prepping the rice flour and the green chillies. The smell of khichya wakes me up. I quickly brush and come downstairs to eat my favorite Papdi no Lot for Breakfast, and already dreaming about having it for every single meal of the day.
Quickly after the breakfast, I would help the my favorite women in the kitchen, to press the khichu and make khichya papads. Every kid in Gujarat has these fond memories about khichu from their childhood.
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Tips to Make Perfect Papdi no Lot
- Keep all the ingredients ready before starting to make khichu. You have to work fast when you are making this recipe.
- Green Chilies - I use the small green thai chilies, or lavingya marcha as well call it in Gujarat. These green chilies have a fiery taste and used in recipes to make it spicy.
- Rice Flour - It is always best to use fresh rice flour, but it is not possible every time and I get it. If your flour is old you might need a little bit more water to make khichu. When you add rice flour in the boiling water, start mixing it. The flour should mix thoroughly, but not look soggy at all. If your flour is mixed well, start by adding tablespoon water and add more water if you need. I am going to upload a small videos on my instagram highlights. You can check it out to see the texture.
- Papad Kharo / Baking Soda - I don't have much use of papad kharo in my kitchen, so I don't buy it. I substitute kharo with baking soda and it works perfectly. I use Bob's Red Mill Baking Soda.
How to Reheat the Khichu?
You can reheat the khichu/ papdi no lot in the steamer you used for steaming the khichu for 5- 7 minutes. Or you can add the khichu to a microwave safe plate, place the khichu on the plate and cover it with a wet paper towel. Microwave it for 30 secs, and increase as you go.
How to Store Leftover Papdi no Lot?
If you are going to finish the leftover khichu in 1 or 2 days, refrigerate it. But if you want to store it for longer duration it freezes well for 3-4 weeks. De-thaw it for an hour or two and then steam it or microwave it!
More Recipes From The Blog
Khichu Recipe | Papdi no Lot Recipe
These nutrional values are automatically generated. Use them for estimation only.
Ingredients
- 2 Cups Rice Flour
- ½ Tbsp Cumin Seeds Jeera
- ½ tablespoon Carom Seeds Ajwain
- 10 Thai Green Chilies I make it medium spicy, you can add more green chilies if you can tolerate more spice
- 2 Tsp Salt
- ½ Tsp Baking Soda
- 2+½ Cups Water
- 4 Cups Water For Steaming
- 1 Tsp Peanut / Groundnut Oil To grease the steamer
For Toppings
- Peanut Oil
- Methiya no Masalo / Pickle Masala
Instructions
- Add 2+ ½ Cups of Water to a Pot. Bring it to a boil.
- Add in lightly crushed cumin and carom seeds, along with salt and baking soda. Let it boil for a minute.
- Now add in the crushed green chilies. bring it to a boil for another 2 minutes.
- Now keep a spatula, preferably a wooden spoon.
- Quickly add the rice flour, and mix it using the wooden spatula. make sure everything is mixed well properly. If you still see flour, add tiny amounts of water as required until you don't see white flour anymore. Make sure your khichu doesn't become soggy.
- Turn off the stove immediately once mixed well. Take the khichu out in a wide big bowl so that it cools a little bit
For Steaming the Khichu
- In a steamer add 4 cups of water and bring it to a boil. Also grease the steaming plate/ stand with peanut oil.
- Once cool to touch, Roll the Khichu into small pressed dough balls and make a whole in between. Place these dough balls in the steaming plate.
- Now place the steamer stand in the steamer. Cover it with the lid
- Steam it for 22 mins. Check with a skewer or a knife, if it comes out clean, your khichu is ready
For Serving
- Serve hot, topped with peanut oil and pickle masala on the side.
Notes
- Keep all the ingredients ready before starting to make khichu. You have to work fast when you are making this recipe.
- Green Chilies - I use the small green thai chilies, or lavingya marcha as well call it in Gujarat. These green chilies have a fiery taste and used in recipes to make it spicy.
- Rice Flour - It is always best to use fresh rice flour, but it is not possible every time and I get it. If your flour is old you might need a little bit more water to make khichu. When you add rice flour in the boiling water, start mixing it. The flour should mix thoroughly, but not look soggy at all. If your flour is mixed well, start by adding tablespoon water and add more water if you need. I am going to upload a small videos on my instagram highlights. You can check it out to see the texture.
- Papad Kharo / Baking Soda - I don't have much use of papad kharo in my kitchen, so I don't buy it. I substitute kharo with baking soda and it works perfectly. I use Bob's Red Mill Baking Soda and I absolutely love it.
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