Wednesday, 2 June 2010
Khichi- Rice flour dumplings.
Khichi-Spiced dumplings made from rice flour and steamed. Khichi is traditionally eaten with drizzle of oil and a sprinkling of chilli powder. Paper thin chapattis can be made from these dumplings and sun dried to make them hard and crispy which later can be deep fried to make papdi (rice flour pappadams)
1 cup Rice flour
2 cups water
1 tablespoon whole cumin
1 teaspoon powdered cumin
6 green chillies finely minced
1.5 teaspoons salt
½ teaspoon ajwain
½ teaspoon soda bi carbonate
Pinch chilli powder
1 tablespoon sunflower oil.
1. In a large pan boil the water, add the ajwain, whole cumin, cumin powder, salt and soda bi carbonate and green chillies.
2. Bring water to boil and simmer it for 5 minutes.
3. Add the rice flour and stir with wooden spoon till all the water is absorbed with the rice flour and it forms a dough.
4. Remove from heat and cool slightly. (Until you can handle the dough)
5. Knead the dough and make small golf ball sized balls from it and then flatten them to make patti shapes. Push your thumb in the centre to make a hole like a doughnut shape.
6. Place the patties in a steamer and steam for 30 minutes.
Serve hot with a drizzle of oil and a sprinkle of red chilli powder.
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A food fanatic with a passion for creating , cooking and sharing mouth watering recipes to tickle and tantalise your taste buds. A "homecook" without culinary school training striving to make my dishes feel complete without being complicated.