Khichu is a dough for making papad, however, owing to its taste it is also consumed as a snack or side dish. It is made from rice flour, however, other flours are sometimes 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]
 | |
| Type | Snack; as dough for papad |
|---|---|
| Place of origin | India |
| Region or state | Gujarat |
| Main ingredients | Rice flour, Cumin, Alkaline Salt known as Papad Khar |
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Etmyology
editThe 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
edit- ^ "Chemical composition of Papad Khar". Archived from the original on 30 October 2020. Retrieved 5 October 2015.
- ^ "Rice khichu recipe on taraladalal.com". Archived from the original on 7 April 2015. Retrieved 10 April 2015.
- ^ "Meaning of khichiyu from grosse.is-a-geek.com". Archived from the original on 4 September 2024. Retrieved 18 April 2015.
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