August 7, 2020

Kothmiri Khichu

Name: Kothmiri Khichu
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 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

Spread the Love

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

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.

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Course Breakfast, Snack

Cuisine Indian

Servings 3 people

Equipment

standard measuring cups and spoons

Ingredients

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)

Serving

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

Instructions

Cooking

Combine coriander, cumin seeds, carom seeds, green chillies, oil and salt in a mixer jar.
Make a very rough paste by grinding just once or twice without water.
In a THICK BOTTOM POT, boil 2 cups of water. Add the paste in it.
Add green garlic. Bring it to a boil. Next add papadkhar and mix everything well with a rolling pin.
Add a little rice flour at a time while mixing continuously with a rolling pin to avoid lumps.
Combine very well and make it lump free.
By now, all the water will be soaked up by the flour.
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.

Serving

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.