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  • Writer's pictureKomal Soni



  • 1 cup rice flour

  • 1 teaspoon green chili, finely chopped or paste

  • 1 teaspoon cumin, slightly rubbed with hands

  • 1/2 teaspoon ajwain, slightly rubbed with hands

  • 1 teaspoon salt or salt to taste

  • 1/2 teaspoon soda bi carb or 1 teaspoon papad kharo

  • 2 cups water

  • 1 teaspoon oil


  • In a deep pan, add water, salt, cumin, ajwain and let it come to boil.

  • Now add chilies and soda bi carb (or papad khar if using).

  • Add rice flour and stir it continuously to avoid lumps.

  • Let it cook for 5 minutes.

  • Now transfer it into a plate.

  • Take oil in your palm and make balls out of it. ( in size you prefer)

  • Press it gently and make a hole in the middle of each ball with your finger.

  • Now cover all the balls in a soft- thin cotton cloth and steam them for 15-20 minutes on a low- medium heat.

  • Remove and serve hot.


  • You can eat khichu with salt, chili powder mixed with oil.

  • Or you can eat with methi masala ( pickle masala)

  • You can also make roll shape, small modak shape, cube shape or any shape of your choice.

  • If you are in a hurry than you can also have it without steaming. Just stop from the dotted line and cook for 10minutes instead of 5minutes.

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