PAPDI NO LOT (STEAMED RICE FLOUR DOUGH) / KHICHU
Papdi No Lot | Khichu is a popular Gujarati spicy steamed rice flour dish that is usually enjoyed as a snack with some red chilli powder or pickle masala and drizzled with oil. This steamed snack is usually enjoyed by all kids and adults. Known as papdi no lot by the Charotar Patels and rice khichu by the rest of Gujarat. Please do not confuse it with the rice moong khichu which usually is made in a pot and not steamed.
Ingredients
- 2 cups rice flour
- 4 - 4½ cups water
- 2 tsp cumin seeds
- 2 tbsp sesame seeds
- 1 tsp carom seeds
- 2 tsp salt
- 1-2 tsp green chilli paste
- 8-10 peppercorns
- ½ inch cinnamon stick
- 6 cloves
- 2 tbsp oil
- ½ tsp soda bicarbonate
- ¼ tsp asafoetida
Instructions
- Crush the peppercorns lightly. Do not make it into a powder.
- Cut the cloves into 2 with a sharp knife.
- Cut the cinnamon into smaller pieces.
- Sieve the flour. Add the peppercorns, cloves, cinnamon and asafoetida.
- Put the water to boil in a saucepan.
- When it begins to boil, add the cumin, carom and sesame seeds. Let it boil till the water becomes a pale yellowy green colour.
- Add the salt, oil, green chilli paste and the soda bicarbonate. Immediately add the flour.
- Stir using a wooden spoon till all the flour and water is mixed. It may appear lumpy but that is fine.
- Take it off the heat and let the dough cool down enough so that you can handle it with your hands.
- Take the dough out of the pan into a wide tray or plate. Smear your hands with some oil and knead the dough with the palm of your hand till it is quite smooth.
- Divide the dough into 10-12 pieces, depending on the size you want. Keep on greasing the palm if the dough sticks. Roll out the dough into a ball and flatten it slightly. Make a hole in the middle with your finger. It should look like a doughnut.
- Put water in a steamer over medium heat. Let the water boil.
- When the water is hot place the dough on the steamer tray. Cover with a damp cotton cloth. Cover the pan with a lid.
- Steam the dough for 30 minutes on medium heat. If your steamer is small, steam the dough in small batches.
- Serve hot with oil and garlic chutney, ready pickle masala or red chilli powder.
- You can reheat the papdi no lot by steaming it again for 5-10 minutes.
Notes
- Can make ahead and leave it. Just warm it up in the steamer before serving. I find covering the dough while steaming with a big white hankerchief the most convenient as in other cloths the colour may run. The idea of covering with a cloth is so that the water dripping from the side of the lid does not make the dough too soft.
- Make sure the water in the steamer is not touching the steamer tray or plate. Usually filling it quarter of the way is fine.
- You can freeze them without steaming. Steam when required.
- Amount of water required to make the dough will depend on the type of rice flour, some absorb more, some less. I prefer to use initially use only 4 cups and then add more if required once you have added the flour to the water.
- Can reheat by steaming the papdi no lot for 5-10 minutes.