Rajgira Khichu (Amarnath Khichu - Gujarati style)

 

          Khichu is a traditional Gujarati breakfast / snack / light meal typically made of rice flour.  As Khichu is generally bland, it is relished with a drizzle of pickle oil / pickle masala and chopped coriander leaves. One can also add some peanut oil or ghee for added flavour. 

       Besides rice flour, it can also ne made with Wheat flour, Bajra flour, Jowar flour or Ragi flour. However, I made this recipe using Rajgira (Amarnath) flour that is very nutritious, wholesome and diabetic friendly. So check out a step by step pictorial recipe to prepare this healthy snack.

           It is basically a street food, that has a soft and sticky dough like consistency. It also goes by the name of Papdi No Lot, meaning dough for papad.

           Khichu is similar to 'Ukad' from Maharashtra or 'Morkali' from Tamil Nadu. You can also shape the dough into small doughnuts before steaming. 

• 1 cup Rajgira flour (Amarnath)
• 3 cups water
• pinch of baking soda
• handful of coriander leave, chopped
• 2 green chilies, chopped
• 1 tsp. ginger, grated
• salt to taste
• 1 tbsp. oil
• 1 tsp. cumin seeds
• 1 tsp. coriander leaves, chopped to garnish
• 1 tsp. pickle oil to garnish

          In a saucepan, bring 3 cups of water to a boil. Add all the ingredients (except the garnishing) and simmer on a low flame for 4-5 minutes. 

          Now gradually add the Rajgira (Amarnath) flour and keep stirring with a rolling pin or with the back of a wooden spatula till it turns into a soft dough like consistency. 

          Switch off the flame. Cover and keep it aside for 4-5 minutes. Alternatively, it can be steam cooked for a couple of minutes. 

          Serve hot, garnished with chopped coriander leaves and pickle oil for breakfast / snack or as light meal. 

                        In a saucepan, bring 3 cups of water to a boil. Add all the ingredients 

                        (except the garnishing) and simmer on a low flame for 4-5 minutes. 

                       Gradually add the Rajgira (Amarnath) flour & keep stirring with a rolling

                       pin or with the back of a wooden spatula till it turns into a soft dough like                                         consistency. 

                       Serve hot, garnished with chopped coriander leaves & pickle oil for 

                       breakfast or snack.