Khichu
| Khichu.JPG | |
| Origin | |
|---|---|
| Place of origin | India |
| Region or state | Gujarat |
| Details | |
| Type | Snack, As Dough for Papad |
| Main ingredient(s) | Rice flour, Cumin, Alkaline Salt known as Papad Khar |
Khichu or Khichiyu is a dough for making Papad, however owing to its taste it is also consumed as Farsan (Snack /Side Dish). It is made from Rice Flour, however a few other flours are also used. The snack is prepared by cooking flour in water like porridge with cumin seeds and an alkaline salt known as Papad Khar ( An Alkaline Salt with major components as Sodium carbonate and Sodium bicarbonate)[1] and then steaming the lump. It is often served with Oil and chilli powder.[2] The name khichiyu or khichu is derived from the ductile nature of the dough.[3](Khinch in Indic languages means to pull.)
Papad made from this dough are known as Khichiya Papad. Khichu is traditionally eaten during the monsoon season.
References
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