Kutchi Khichu
A soft, simple steamed rice flour porridge-turned-dumpling, drizzled with sesame oil and chilli powder — a beloved monsoon evening snack from Kutch.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 140 kcal
Equipment
- •Heavy pan
Nutrition
Per serving, approximate
- Calories
- 140 kcal
- fat
- 5 g
- carbs
- 22 g
- fibre
- 1 g
- protein
- 2 g
- calories
- 140 kcal
Instructions
- 1
Bring the water to a boil with the salt and carom seeds.
- 2
Lower the heat. Add the rice flour slowly while stirring constantly to prevent lumps.
- 3
Stir quickly and firmly until a thick, smooth, glossy dough forms.
- 4
Cover the pan. Cook on very low heat for 5-6 minutes, stirring now and then.
- 5
Wet your hands and shape the hot mixture into small dumplings. Or, spoon it out directly as soft mounds.
- 6
Serve hot. Drizzle generously with sesame oil or ghee (clarified butter), red chilli powder, and sesame seeds.
Chef's tips
Stir non-stop while adding the rice flour to keep it smooth. Serve straight away, as khichu hardens as it cools.
Ingredient substitutions
- rice flour → none traditional; this is the defining ingredient
Storage
Best eaten fresh; hardens quickly on cooling.
Reheating
Sprinkle water and steam briefly to soften again.
Common mistakes to avoid
- •Adding the rice flour all at once, which creates stubborn lumps.
Serving suggestions
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