Khichu (Rice flour dumplings)

Too few ratings

J

Community Member

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
1 cup rice flour
2 tsp cumin seeds
green chilis
salt
1 tsp oil
2 cups water
1 tsp ginger (optional)
2 cloves garlic (optional)
Red chilli powder

Utensils

  • nonstick pan
  • sieve
  • whisk
  • Step 1/5

    • 2 tsp cumin seeds
    • green chilis
    • salt
    • 2 cups water
    • 1 tsp ginger (optional)
    • 2 cloves garlic (optional)
    • nonstick pan

    Cut the green chillies into small pieces. Then, to a small pan, add - water, cumin seeds and the chillies. Bring to a slow boil so the water can absorb the full flavour of the cumin & chilli. Optional here: add 1 tsp grated ginger or 2 cloves of garlic (also grated) if that's your kind of taste. Also, add salt.

  • Step 2/5

    • 1 tsp oil

    To boiled water, add the oil & give the mix a swirl.

  • Step 3/5

    • 1 cup rice flour
    • sieve
    • whisk

    Now it's time to add the flour. It is important to ensure the flour doesn't have any clumps. Either add the flour through a seive to ensure any clumps are reduced to fine grain again or give the flour a whisk for the same result.

  • Step 4/5

    Reduce the stove heat to low. Now, slowly add the flour to the water mix with one hand, while you swirl the mix with the other hand. While the recipe is extremely easy, this step is crucial - stirring while adding the flour in slowly - so that no clumps are formed as the flour comes in contact with the water. After all the flour is in the mixture, stir & fold the paste nicely till all the flour is mixed properly & the water dries up. Remove the pan.

  • Step 5/5

    • Red chilli powder

    Time to plate! Serve the mix onto a plate. And it's ready to eat! Here's an additional step for spice lovers or those who're simply used to high spice levels: drizzle a little oil (any kind - you pick) over the serving & sprinkle some red chilli powder on it. This last step is usually the way this dish is had in Indian Gujarati households, but it isn't essential for enjoying the dish.

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