Here is the recipe for Khicchu. (makes about 8, 3 inch diameter discs)
2 Cups Rice Flour,
4 Cups Water,
Salt to Taste,
4 Green Chills, Chopped Finely,
2 Teaspoon Ajwain (Caraway Seeds)
1 Tablespoon Cumin Seeds,
½ Teaspoon Baking Soda,
Add 4 cups water to a boiling pan. Add salt, cumin seeds and caraway seeds. Bring it to a boil. Once the water starts boiling, reduce the heat to minimum and add the chills and baking soda and cover promptly. Be sure to reduce the heat down and cover the pan immediately after adding the chills otherwise your house will smell like chilies, and you will be sneezing for a long time J.
Change the heat to medium high again and add the rice flour a little at a time stirring constantly with a wooden spatula or a wooden rolling pin. Once all the flour is incorporated turn the heat to medium-low again. Cover and cook for 5-7 minutes stirring occasionally to make sure that the flour doesn't stick to the bottom of the pan. After about 7 minutes all the water would be soaked up by the flour. At this point, switch off the stove and transfer the khicchu to a big shallow dish. Let it cool just enough so that you can handle it. Do not wait too long, otherwise the dough will start drying out and loose its elasticity.
Bring water to boil in a steamer. While the water comes to a boil, apply some oil to your palms. Take a tennis ball size portion of the dough in your hand. Roll between the palms to make a round ball. Gently press to make a disc. Now with the help of your thumb, make an indentation in the center. This will help to evenly cook the khicchu. Repeat the above steps and make discs from the rest of the dough. Apply some oil to your palms if the dough starts sticking to your hands. Transfer the discs to the steamer and steam on high heat for 10-12 minutes. Take off the stove.
Transfer the khicchu to a plate. Pour a teaspoon of oil to the center of the disc. Place some chili powder on the plate. Serve warm with chai.
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