Papdi No Lot (Gujarati Khichu)
Soft spiced rice flour dough shaped into rings, steamed until set, served hot with peanut oil and methia masala. Naturally vegan and gluten-free if hing is GF.
Ingredients
For the spiced broth and dough
- 3 cups water same measuring cup as flour
- 1 1/2 cups fine rice flour
- 2 to 4 tbsp finely minced green chili to taste
- 1 tsp cumin seeds
- 1/4 tsp ajwain optional
- 1/8 tsp hing optional; GF if needed
- 1 1/4 to 1 1/2 tsp fine salt plus more to taste in broth
- 1/4 tsp baking soda
- 1 tbsp white sesame seeds optional
- 2 tsp neutral oil to finish the dough in the pot
For shaping and steaming
- Oil, to grease steamer tray or idli plates
To serve
- 2 to 3 tbsp peanut oil warmed slightly
- Methia masala / pickle masala, to sprinkle
- 2 tbsp chopped cilantro optional
Instructions
Build and season the broth
- In a heavy pot, combine water, cumin, ajwain, hing, sesame if using, and minced green chili. Bring to a rolling boil; boil 2 minutes.
- Reduce to a simmer. Add salt until the broth tastes quite salty and clearly spicy. Adjust chili and salt to taste.
- Briefly remove from heat, stir in baking soda, then return to low heat.
Cook the rice flour
- Sprinkle rice flour evenly across the water surface. Wait 20 to 30 seconds without stirring.
- Stir firmly with a wooden spoon or rolling pin, scraping the bottom, until a thick paste forms and dry pockets disappear.
- Cook on low heat, stirring and pressing, 8 to 12 minutes, until smooth and pulling away from the sides. Add hot water 1 tbsp at a time only if needed for a smooth texture.
- Stir in 2 tsp oil. Cover and rest off heat 5 minutes.
Steam and serve
- Grease a steamer tray or idli stand. Shape warm dough into slightly flattened rings with a center hole. Space them apart.
- Steam 12 to 18 minutes until set and a skewer comes out mostly clean.
- Serve hot with peanut oil, methia masala, and cilantro if desired.
Notes
Taste the broth aggressively before adding flour; rice flour mutes salt and heat.
Use fine rice flour; coarse flour reads sandy even when fully cooked.
If your stove runs hot, use a smaller burner or diffuser to avoid scorching during the long stir.
For softer khichu, use 3 1/4 cups water and slightly shorter steaming; for firmer rings, keep 3 cups water and steam toward the longer end.
Leftovers refrigerate up to 2 days; re-steam with a damp towel for best texture.
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