Khichu Balls (Gujarati Snack)

 

          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 be made with Wheat flour, Bajra flour, Jowar flour or Ragi flour to make them nutritious, wholesome and diabetic friendly. So check out my version of Khichu Balls, where I added some flaxseeds and some lime juice. Here is 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 rice flour
• 2 cups water
• 1/4 tsp. baking soda
• 2-3 tbsp. coriander leaves, chopped
• 2 green chilies, chopped
• 1 tsp. ginger, grated
• salt to taste
• 1 tbsp. oil
• 1 tsp. cumin seeds
• 1 tsp. carom seeds, crushed
• 1 tsp. flaxseed
• 1 tsp. lime juice
• 1 tsp. pickle masala, to garnish
• 1 tsp. chopped coriander leaves, to garnish
• 1 tsp. pickle oil to garnish

           In a saucepan, add all the ingredients (except the garnishing). Bring it to a boil and simmer on a low flame for 5 minutes. 

          Now gradually add the rice 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 5 minutes. Transfer to a plate and knead well by drizzling some oil. 

          Take a small portion from the dough and make small round balls. You can also give a long cylindrical shape to the dough.

          Place the khichu balls and the logs on greased plates and steam for 10-12 minutes and set aside to cool down. Then carefully cut the log into equal sized pieces. 

          Place all the steamed Khichu in a serving plate. Garnish with chopped coriander leaves, pickle masala and pickle oil and enjoy as breakfast, snack or as a light meal. 

             In a saucepan, add all the ingredients (except the garnishing).

                     Bring it to a boil & simmer on a low flame for 5 minutes. 

Gradually add the rice flour & 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 & keep it aside for 5 minutes. 

     Transfer the dough to a plate & knead well by drizzling some oil. 

        Take a small portion from the dough & make small round balls.

You can also give a long cylindrical shape to the dough. Place the khichu balls and the logs on greased plates & steam for 10-12 minutes. Set aside to cool down. Then carefully cut the log into equal sized pieces. 

Place all the steamed Khichu in a serving plate. Garnish with chopped coriander leaves, pickle masala & pickle oil and enjoy as breakfast, snack or as a light meal. 

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 leaves, 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.