Khichu, Gujju style Polenta is a stiff dough/thick porridge-like food we enjoy as midday snack or for breakfast.
We have been hearing a lot about Flour+Water+Salt during this COVID induced lockdown. Of course, these three ingredients together do give us a nourishing sourdough bread. Across regional Indian cuisines, the mix of flour+Water+Salt is used to create some ingenious foods apart from flatbreads, of course.One such Gujarati food preparation is Khichu and Khichi. The version that is most popular is made using rice flour hence, called Chokha nu Khichu (second slide). Other versions include ones made with maize (first slide) bajra, jowar, wheat flours. I am sure there are many undocumented versions as well. Khichu is once cooked, whereas Khichi (more on that later) from which Khichiya Papad ( rice papad) are rolled is twice cooked and enjoyed with the same fervour as Khichu. Depending on the Khichu in making we add chopped green chilies+ginger, garlic (in some), carom or cumin seeds, sesame seeds, boiled corn kernels to Makai Khichu, cooked bajra grains to Bajra Khichu so on and so forth to accentuate the taste and texture of the dish. Khichu might be cooked in a jiffy but it is never served in a hurry as one must allow it to rest/સીજવા દેવું for some time. Never shy away from serving it on a puddle of raw peanut or sesame seed oil and a generous sprinkle of Methiyo Masala (the Gujarati pickle spice) (our Ram-ban/રામ બાણ). Trust me, a well made Methiyo does make our foods bright and delicious!! Try adding it to Muthiya or Handvo or thepla to taste the difference.
Europe has Polenta and it is Ugali, Soor or Sima in various regions of Africa. I bugged my @shalikuta gang to share similar versions from cuisines of their heritage. We dissected some versions to zero down on Ragi Mudde from Karnataka and Kazhi/Kali from Tamil Nadu. I am sure, there are many such stiff porridge-like foods across India that I am not aware of!
Chokha nu Khichu
Ingredients
- 1 cup rice flour (flour made with small grained aromatic rice is preferred)
- 2.5 cups water
- 2 green chillies, minced
- 1 inch ginger, minced
- 1/2 teaspoon jeera/cumin seeds
- 1/2 teaspoon sesame seeds
- a pinch of papad khar or soda bicarb (optional)
- 1 tablespoon peanut oil
- sesame or peanut oil to serve
- methiyo masalo to serve
Instructions
You will need a Patili/saucepan and thin rolling pin or back of a wooden spoon to stir the Khichu.
Place a heavy bottom sauce pan on medium flame.
Add the water to it, along with the minced chillies, ginger, sesame seeds, cumin seeds, salt
Allow it to boil to 15 seconds.
To the boiling water carefully add the oil and flour also the Papad Khar (if using).
Stir the flour in water with a wooden stick.
Continue stirring vigorously to ensure there are no lumps left.
The mixture will come together very rapidly. Hence be quick.
Turn the flame to very low, slice a griddle under the sauce pan.
Cover the Khichu and let it rest for 5 minutes.
Serve it in individual bowls with sesame or peanut oil and some achaar masala.
Notes
The flour to water ratio is between 1:2 to 1:2.5. If you wish stiffer Khichu use 1:2 ratio.
Chokha nu Khichu
Ingredients
- 1 cup rice flour (flour made with small grained aromatic rice is preferred)
- 2.5 cups water
- 2 green chillies, minced
- 1 inch ginger, minced
- 1/2 teaspoon jeera/cumin seeds
- 1/2 teaspoon sesame seeds
- a pinch of papad khar or soda bicarb (optional)
- 1 tablespoon peanut oil
- sesame or peanut oil to serve
- methiyo masalo to serve
Instructions
You will need a Patili/saucepan and thin rolling pin or back of a wooden spoon to stir the Khichu.
Place a heavy bottom sauce pan on medium flame.
Add the water to it, along with the minced chillies, ginger, sesame seeds, cumin seeds, salt
Allow it to boil to 15 seconds.
To the boiling water carefully add the oil and flour also the Papad Khar (if using).
Stir the flour in water with a wooden stick.
Continue stirring vigorously to ensure there are no lumps left.
The mixture will come together very rapidly. Hence be quick.
Turn the flame to very low, slice a griddle under the sauce pan.
Cover the Khichu and let it rest for 5 minutes.
Serve it in individual bowls with sesame or peanut oil and some achaar masala.
Notes
The flour to water ratio is between 1:2 to 1:2.5. If you wish stiffer Khichu use 1:2 ratio.
2 Comments
Jayshree
August 10, 2020 at 12:15 amOne of our favorite weekend breakfast, including 3 & 6 year kids.. the older one can tell I am going to make it from the smell of boiling water 🙂. I also add some roughly crushed ajamo.
Sheetal
August 22, 2020 at 6:14 amI can so resonate to this comment.😍