Khichu recipe - Gujarati Papadi no Lot - Rice khichu

A famous Gujarati Snack or side dish – Khichu, also known as Papdi no Lot and khichiya papdi lot. Topped with a bit of oil and methi masala, it is a naturally gluten-free, vegan, and very easy-to-make snack.

Notes, pro tips, and quick FAQs
Keep all the ingredients ready before starting to make khichu. You have to work fast when you are making this recipe.
Khichu is made with a good variety of rice flour. Do not use coarse rice flour for it. Also, it is always best to use fresh rice flour while making it.
Boiling the water long enough to extract color and flavor from the aromatics is essential.
Use a wooden spoon or the handle of a thin rolling pin. This is the best way to incorporate rice flour into the water.
If your rice flour is old, you might need more water to make khichu.


How to serve Khichu?
Khichu with methia masala (pickle masala) and raw peanut oil is a staple in most Gujarati homes and the most well-known way to serve the dish.

How to store?
It is best when eaten fresh. But if you have leftover khichu, store it in an air-tight container in the fridge. It will stay fresh for up to 3 days.

How to reheat?
You can reheat the papdi no lot in the steamer. Steam it 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 a minute or until warm.

How to cook khichu in an Instant Pot
Take the Instant pot, Add 2 cups of water and place a small trivet. Place the khichu on a greased plate or bowl and set it on the trivet. Cover with the lid and steam cook (without pressure) for 15 minutes.

Can we make papad with this recipe?
There are a few more steps to follow to make the khichi na papad on top of what Is mentioned here. I will make a separate blog post soon.

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Detailed Recipe
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