Saturday, March 6, 2010
2 Cups Rice Flour
5 Cups Water
Salt to taste
4 Green Chilis, Finely Chopped
1 Teaspoon Cumin Seeds (Jeera)
1/2 Teaspoon Caraway Seeds (Ajwain)
1 Teaspoon Eno Fruit Salt (or 1/2 Teaspoon Soda Bicarbonate)
1 Teaspoon Chili Powder (or to Taste)
2 Teaspoon Vegetable Oil
1/2 Teaspoon Cumin-Coriander Powder (Optional)
Boil 5 cups of water in a heavy bottom pan. Once it comes to a boil, add the cumin seeds, caraway seeds, and chopped chilis. Then add the rice flour slowly. Stir continuously to make sure that no lumps form while the flour is soaking up the water. Once you have even, lump free paste take it off of the stove.
Boil water in a dhokla vessel (a deep vessel). Put a steel cookie cutter in the vesel. Make sure that the water level is not higher than the cookie cutter's upper edge. Transfer the khichu paste to a flat deep thali (plate). Put the plate in the vessel. Cover and cook for 7-10 minutes, or until the paste is not very sticky.
Serve the khichu in a bowl. Make a well in the center. Add some oil to it. Sprinkle with some chili powder and coriander cumin powder. Serve hot with hot chai.
Note: Some people add chili powder to the oil. The photo here shows chili powder added to the oil.
Enjoy your khichu.
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