Gujarati Khichu Recipe (Papdi No Lot)

Gujarati Khichu is also known as Papdi no Lot or Khichiya papdi lot. This easy and quick snack or side is made with rice flour, green chilies, basic spices and is served hot with peanut oil and pickle masala.

It is naturally vegan and gluten-free.

What is Khichu

Khichu or khichi is the Gujarati word for steamed dough.

The dough is usually prepared with rice flour, some spices and coriander. It is used to make Khichi na papad or papdi (poppadoms).

In Gujarat, these papad are made during hot summers, are sun-dried and then stored for whole year. They can be either deep fried in hot oil or roasted directly on the naked flame.

This particular recipe, Chokha Nu Khichu, is prepared with rice flour, however it can be prepared with various flours - see variations below.

Rice flour is stirred in boiling water with green chillies, papad khar and spices. Then, thick soft dough is shaped into doughnuts and steamed. Some people like to steam the dough in the tray or thali in the steamer.

Khichu is served hot with peanut oil (the most popular way), or sprinkled with red masala (methia masala) and cilantro.

Khichu has gained much popularity over time. It is served as a snack, farsan or as a side dish part of Gujarati thali in Indian restaurants. It is popular street food of India too.

This Gujarati steamed dish is enjoyed as much as other steamed dishes like dhokla, muthiya, handvo and khandvi.

Ingredients

Full ingredients with measurements are available in the recipe card below at the end of this post

Rice flour - you will need fine variety of rice flour for this recipe. The fresher the flour is much better as it will effect the taste of this dish.

Green chillies - If you like spicy food use small green thai chillies for this recipe. In Gujarat they are known as lavingya marcha. If your prefer less spicy food use any other green chillies.

Whole spices - cumin seeds and ajwain aka carom seeds for a robust taste.

Sesame seeds - adds a bit of crunch and flavor.

Salt - for the taste.

Baking soda or Papad Khar/kharo to make khichu fluffy and soft.

An authentic gujarati khichu recipe does not contain ginger or garlic.

To be served with:

Peanut oil aka groundnut oil

Red chilli powder/flakes or pickle masala aka methia no masalo

Cilantro / Coriander leaves

Equipment

Pan or saucepan.

Wooden spoon or rolling pin aka velan.

Steamer or instant pot (using the steam function).

How to make Papdi no Lot

Use a ratio of 1 cup rice flour: 2 cup water for a dough that isn't dry or too sticky.

Pour water into a heavy bottom pan.

Add cumin seeds, chillies, sesame seeds, ajwain, salt and soda.

Bring the water to boil.

Slowly add the rice flour to it. Do not stir the flour, just let the flour absorb the water initially.

After a minute when the water is all absorbed, use a wooden rolling pin to stir the mixture and break up any lumps.

The mixture should be soft and fluffy.

Turn off the heat and allow the mixture to cool slightly.

While the rice flour mixture is cooling, prepare your steamer. Also grease the steaming plate/stand with peanut oil or oil of choice.

Take a small amount of flour mixture, make a small ball and slightly flatten the ball.

Make a small hole in the centre with your thumb or the end of the rolling pin to resemble a doughnut.

Place on the greased tray or stand and steam the flatten rice ball for approximately 15-20 minutes.

You can check for doneness by pushing through a skewer or knife. If it comes out clean the khichu balls are cooked.

Remove them from the steamer.

Garnish with fresh chopped coriander.

Serve with peanut oil, chilli flakes or pickle masala.

Pro Tips

• Ajwain seeds are optional.
• Keep all the ingredients ready before starting to make khichu as you will have to work fast with this recipe.
• You need to make Khichu with a fresh good variety of rice flour, so not use coarse rice flour for it. If your flour is old, you may need more water so add a tablespoon at a time to the rice flour mix.
• Ensure to boil the water sufficiently to allow the flavour from the spices to be extracted.
• Do not immediately mix the flour with the boiling water, allow it to naturally absorb. Once it has, you can then use a wooden spoon or rolling pin to break up any lumps.
• You can skip the steaming method and cook the mixture directly in the pan. You will need to add 1:1.5 flour to water ratio for this. Allow the mixture cook  on a very low heat about 15-20 minutes and then shape and serve. You may need to pour in oil to prevent the dough sticking to the pan.

Serving Suggestion

Serve khichu with groundnut oil and methia masala to enjoy it the traditional way.

Why not try this Green Chutney or Gujarati Garlic Chutney for something a bit different.

Storage

You can store leftover papdi no lot in the fridge, simply place in an airtight container and eat within 2 days. Note that it is best eaten fresh.

You can also freeze khichu successfully. Place in freezer safe containers for up to 3 months.

To reheat, I recommend steaming the khichu again in a steamer. You can also place on a microwave safe dish, cover with a wet towel and microwave in short bursts.

Other Gujarati Snacks Recipe

Methi Makai Na Vada

Batata Vada

Dudhi Muthiya

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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Note:- This post was originally posted in September 2012 but I have updated the post since with newer photos and helpful content. The recipe remains the same.