Kothmiri Khichu

Kothmiri Khichu
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Kothmiri Khichu is a variation to the very popular Indian breakfast dish called ‘ khichu ‘ where rice flour is flavoured with some spices and a lot of coriander leaves and then steamed. It is a healthy dish that can be made in less than 20 minutes. It melts in mouth and it tastes yuummmmmmmm!

kothmiri khichu

Kothmiri Khichu

Ptiyangi Pujara
Khichu is a very popular dish made of spiced up and steamed rice flour. The same khichu is also used to make rice papad / khichiya papad. In India it is sold at different eateries and is loved by people from all walks of life.
Kothmiri khichu gives a nice twist to the basic recipe of khichu. Its texture is so buttery smooth that it melts in mouth and slides down the throat without any efforts. It is definitely healthier and tastier than the regular khichu. And what a brilliant way to take a full benefit of the coriendar in season!
So, here is the recipe of the best khichu that is super smooth and extra extra delicious.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast, Snack
Cuisine Indian
Servings 3 people


  • standard measuring cups and spoons


  • 1 cup very fine variety of rice flour (khichu does not turn out to be nice with grainy variety)
  • 3 cups water
  • 1 tsp cumin seeds (jeera)
  • 1 tsp carom seeds (ajwain)
  • 1/2 tsp salt (adjust quantity as per your taste)
  • 3-4 pieces green chillies (adjust quantity as per your taste)
  • 1/2 tsp papad khar
  • 2 tbsp oil
  • 1 cup coriendar leaves (with stems that are tender)
  • 2 tbsp finely chopped green garlic (if available)


  • 6 tbsp peanut oil (peanut oil goes really well with khichu, but a regular cooking oil will do too)
  • 1 tbsp methi masala / achar masala made of fenugreek seeds mixed with chilli powder



  • Combine coriander, cumin seeds, carom seeds, green chillies, oil and salt in a mixer jar.
    kothmiri khichu
  • Make a very rough paste by grinding just once or twice without water.
    kothmiri khichu
  • In a THICK BOTTOM POT, boil 2 cups of water. Add the paste in it.
    kothmiri khichu
  • Add green garlic. Bring it to a boil. Next add papadkhar and mix everything well with a rolling pin.
    kothmiri khichu
  • Add a little rice flour at a time while mixing continuously with a rolling pin to avoid lumps.
    kothmiri khichu
  • Combine very well and make it lump free.
    kothmiri khichu
  • By now, all the water will be soaked up by the flour.
    kothmiri khichu
  • Place a chapati pan or a flat pan under the pot to control heat. Cover the pot and let it cook for 3-4 minutes on low heat. You can confirm if it is cooked or not by tasting it. Khichu must not taste of raw flour and it must not be watery and sticky. If it is ready, it looks wobbly and the knife comes out clean when pricked in it.
    kothmiri khichu


  • Khichu tastes the best when consumed hot straight from the pot. Take it out in a serving plate, pour some peanut oil over it and sprinkle some methi masala over it. it's ready to serve.
    kothmiri khichu
Keyword breakfast, khichi, khichu, papdi lot, papdi no lot

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