• Traditional Gujarati snack
• QUICKEST snack to make
• Nowadays, food trucks and lorry’s have started preparing it and occasional as a traditional snack in family functions.
• Usually it was made only at homes but as the population is liking it day by day it has come to limelight.
• Frequently it is served with red chilli podwer along with vegetable oil on it and served hot, but variations have been developed to tempt the crowd.
• It is basically made of rice flour with different add ons.

Preparation Time = 5-10 minutes
Cooking Time = 15-20 minutes


• Idli maker with flat pan / patila/ saucepan.
• 2 cups of water
• Ginger and green chili paste as per taste
• Salt to taste
• A pinch of Baking soda
• coriander leaves finely chopped for garnishing
• 1 cup Rice flour
• Cumin seeds
• Garlic paste or sliced
• Cooking oil
• Red chilli powder / methi masala

Step By Step Instructions:

1) First, heat the tawa or skillet on medium heat.

2) Now, in a saucepan or patila or idli maker with flat pan, take the water. Heat that on another stove on medium heat. While it is coming to a boil, add crushed ginger and green chili paste.

3) Also, add chopped coriander leaves and salt. Be careful and add little less salt, because baking soda will make it little salty.

4) Let it come to a boil. Once it starts boiling, add a little flour at a time and keep stirring while adding to avoid the lumps. I recommend using wooden spoon or wooden belan (Rolling pin) for stirring so that it doesn’t stick to your vessel or instrument

5) Keep stirring vigorously till there are no lumps. NOTE: to get smooth texture, you MUST stir till there are no lumps of flour.

6) While you are stirring, within a minute, it will absorb most of the water and becomes a thick, sticky dough. Till the time, our tawa will be hot and transfer the pan on the hot tawa or if u are using idli maker heat the flat pan and then transfer the contents. Turn the heat to LOW.

7) Cover the pan with a lid and continue cooking on LOW heat for 15-20 minutes. Do check and stir once or twice and make sure that it is not sticking to the bottom of the pan.

8) Once it is cooked, it not that much sticky anymore. The color of it will get from white to pale yellow. Turn off the stove. Now remove it to a plate or keep the flat pan aside and prepare tadka on top.

9) For the fancy plating, I have used katori (small bowl). Grease the katori with oil generously. Tightly pack the warm khichu in it.

10) Turn it upside down on the serving plate. Slightly tap and shake to loosen and remove katori.

11) Now let's make tempering on top. Heat the peanut/vegetable oil in a small pan on medium heat. Once hot add cumin seeds and let them sizzle.

12) Now add sliced garlic and saute for 30-40 seconds or till the raw aroma of garlic goes away. And garnish with coriander

13) Now turn off the stove, add red chili powder / methi masala.

14) Immediately pour on the top
Serve warm. It tastes best when served warm.

Note - If you are making it Jain, please skip the ginger and garlic paste.