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'''Khichu | {{Use dmy dates|date=August 2019}} | ||
{{Infobox prepared food | |||
| name = khichu (Gujarati dish) | |||
| image = Khichu.JPG | |||
| caption = | |||
| alternate_name = | |||
| country = [[India]] | |||
| region = [[Gujarat]] | |||
| creator = | |||
| course = | |||
| type = [[Snack food|Snack]]; as dough for [[papad]] | |||
| served = | |||
| main_ingredient = [[Rice flour]], [[Cumin]], Alkaline Salt known as Papad Khar | |||
| variations = | |||
| calories = | |||
| other = | |||
}} | |||
[[File:Kheechu (Cooked Rice Flour) Gujarati Food.jpg|thumb|Khichu]] | |||
'''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]])<ref>[http://ir.cftri.com/7301/ Chemical composition of Papad Khar]</ref> and then steaming the lump. It is often served with oil and chilli powder.<ref>[http://www.tarladalal.com/Rice-Khichu-%28-Gujarati-Recipe%29-582r Rice khichu recipe on taraladalal.com]</ref> The name khichiyu or khichu is derived from the ductile nature of the dough.<ref>[http://www.grosse.is-a-geek.com/lunch/khichiya.html Meaning of khichiyu from grosse.is-a-geek.com]</ref> (Khinch in Indic languages means to pull.) | |||
[[Category:Indian | Papad made from this dough are known as Khichiya Papad. Khichu is traditionally eaten during the monsoon season. | ||
==References== | |||
{{reflist}} | |||
[[Category:Gujarati cuisine]] | |||
[[Category:Indian snack foods]] | |||
{{India-cuisine-stub}} | |||
Revision as of 13:54, 26 February 2021
 | |
| 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 |
_Gujarati_Food.jpg)
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] 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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