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Khichu Papdi no Lot

Khichu Recipe | Papdi no Lot Recipe

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.
4.67 from 3 votes
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Course: Appetizer, Snack
Cuisine: Gujarati, Indian
Keyword: Appetizers, GlutenFree Recipes, Gujarati Recipes, Snacks, Vegan Snacks
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 3 People
Author: Aayushi Patel

Ingredients

  • 2 Cups Rice Flour
  • 1/2 Tbsp Cumin Seeds Jeera
  • 1/2 Tbsp 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
  • 1/2 Tsp Baking Soda
  • 2+1/2 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+ 1/2 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.