Spiced Rice Dumplings - Khichi

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Sundays are all about khichi/papdi no lot in a gujarati household.

Somehow this dish brings the ladies together and it’s the perfect Sunday afternoon tea dish. When you’ve heard someone’s making khichi ... ears and eyes are wide open and mouths salivating. To be honest though is a little messy to prepare, it’s super easy and the BEST dish for a rainy Sunday afternoon. Actually let’s be frank we never need weather to be an excuse for khichi. It’s always khichi party time!

Like with all food cooked the Indian way, the biggest challenge in putting a recipe together is the measurements. You’re unlikely to find any Indian home cook that ever measures when it comes to spices. It’s all done by the eye and always ‘liberal’.

Ingredients

500gm rice flour
1200 ml water
3 tsp pink Himalayan salt 
2 tsp cumin 
1 tsp ajwain
1 tsp kharo (alkaline salt or bicarbonate of soda)
2 tsp sesame seeds
1/8 tsp asafoetida 
2 tbsp oil
1 tsp minced green chillies
2 tbsp finely chopped fresh coriander

Method

  • Add water to a non stick pan and bring to the boil.

  • Add all the spices, salts and oil, then simmer until the water is a brown colour and aromatic 

  • Turn the heat off and move to comfortably stirring level (i prefer the dining table)

  • Add in the flour with a wooden or hard spatula and stir in quickly and beat vigorously to avoid lumps.

  • If you need to add a little hot water to softer slightly you can. The consistency should be a soft slightly sticky doing.

  • Allow to cool a little and then add the fresh chopped coriander 

  • Prepare water in a large stainless steel steamer or similar

  • When cool enough to handle - grease your hand with oil and make small donut rings and place in steamer.

  • Steam for 12 minutes, allow to stand for 3-4 minutes to cool slightly but best eaten fresh and hot. 

To serve:

This dish is traditionally eaten hot off the steamer and served with oil. I love adding some dry chilli flakes to add an extra kick (optional for the faint hearted and pitta types of course) and fresh coriander as a garnish.

Enjoy!