Photograph of the finished Khichu

India · Bột gạo hấp hạt thì là Khichu

Khichu

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice flour Rice flour 1.3 lb
  • Photograph of Fennel seeds Fennel seeds 1.1 oz
  • Photograph of Hing powder Hing powder 0.1 oz
  • Photograph of Green finger chillies Green finger chillies 12
  • Photograph of Mustard oil Mustard oil ⅔ cup
  • Photograph of Salt Salt 0.8 oz
  • Photograph of Coriander Coriander 2.8 oz
  • Photograph of Red chilli powder Red chilli powder 1.1 oz

Method

  1. 1 Boil 500 ml of water with fennel seeds, hing, crushed green chilies, and salt for 5 minutes.
  2. 2 Adding water before adding the flour is mandatory; once the flour is added, the seasonings cannot be mixed evenly anymore.
  3. 3 Sprinkle the rice flour into boiling water in a fine mist and stir vigorously for 5 minutes.
  4. 4 Reduce the heat to the lowest setting, cover, and let it sit for 8 minutes until the dough is cooked through.
  5. 5 Open the lid, stir for another 2 minutes, then scoop into a bowl with a wet spoon.
  6. 6 Drizzle plenty of mustard oil over the top, then sprinkle with chili powder and cilantro, and eat hot with a spoon.

With an appliance

  • Microwave 27 min

    Replace step 4: partially cover the bowl of rice flour and microwave at 800W for 5 minutes, stirring thoroughly once at the 3rd minute; reduce to about 3 minutes, the dough should be cooked through without burning at the bottom and no need to use the lowest heat setting. Step 5: continue whisking for another 2 minutes until the dough is smooth.

Start cooking