After a rigorous workout I ended up eating Paanipuri (which is supposed to have less calories than a lot of things I love, but have stopped eating for sometime.) and Khichu. Pretty interesting thing this Khichu is…If you thought I would go on cribbing about what all I can eat and what all I miss and how much calories I burn everyday. Well you couldn’t be more wrong. Cause I want to write about Khichu, popularly known as ‘papdi no lot’ in Middle and South Gujarat. Specially teenagers and middle aged women in Gujjuland go Krazzy when they see it, forget what happens when they eat it.

Khichu originated out of Rice Papads. Perhaps a few decades back, when a few ladies in Kheda got together to boil Rice ka aatta for making Papads, they tasted the raw material and found is so tasty they decided not to go ahead with the whole process and enjoy this raw material for Rice Papads. In some parts of Gujarat, they call it Khichiyu too. It is something very traditional and is yet to reach other states and countries as a known Gujarati recipe like dhokla and thepla. However, you would surely find thelas in Ahmedabad, Baroda and Surat where people line up to eat Khichu.

I never associated Microwave cooking with a recipe like that. Can you guess what was the first recipe demo in my Microwave cooking classes? Khichu of course!

It is already a part of some cook-books featuring Gujarati food, but like Rava idlis or Upmas, we need to have ready to cook packs of it too. It is high time, Khichu needs to go global. ūüôā
If you’ve never eaten khichu before, then here goes the recipe [God bless the cooking classes]:

Ingredients
1 cup Rice aata
2.5 cups Water
2 green chillies
1 tbsp jeera
Salt to taste
Coriander leaves
1 tbsp oil
1 tbsp pickle powder

Method:
Put water, jeera, coriander leaves and green chilly in a bowl and microwave it for 2 minutes. Take it out and add Rice atta and salt to it. Mix it well and put it back for 2 minutes. Take it out, add 1 tbsp oil, stir it and put it back for 1 minute. Serve it with pickle powder.

There you go… and if it doesn’t come out well…hmmm… we’ll take some blessings back from the cooking classes.

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