Are you one of those people who absolutely relish the dough made for vadiyalu (vadam, kurdayi)? I am, and my mother and grandmother used to say I eat more of the batter raw than I make vadiyalu with. So this Gujarati Rice Khichu is absolutely THE dish for me to enjoy as a snack.
It is best described as rice flour cooked in water spiced with green chillies and cumin. That is it. For those of you used to making vadiyalu (vadi), this is exactly the dough for Biyyam Pindi Vadiyalu/Sun-dried Rice Flour Fritters. As a bonus, Rice Khichu is served with oil flavoured with chilli powder, which is just the perfect accompaniment for this mellow dish.
In Maharashtra, there is a very similar dish called Ukad while Tamil Nadu has a dish called Mor Kali or Mor Koozh. Both these use buttermilk instead of water.
I learnt of Rice Khichu last week, when my neighbour shared some with me. It was made by her sister-in-law Savita Malde who is also a neighbour. Since that day I have been waiting for an opportunity to make it, and one presented itself today. 🙂
Thank you, Savita Aunty, for this simple yet wonderful dish. It will now be a regular dish in my home! I am indeed blessed to learn so much from you, Hetal, and Isha.
How to Make Gujarati Rice Khichu | A Step-by-Step Method
Gujarati Rice Khichu
Gujarati Rice Khichu is a simple dish made by cooking rice flour in spiced water. It is served with chilli oil on the side and makes for a great breakfast or snack!
For the Rice Khichu
1tbspFinely Chopped Green Chillies
For the Chilli Oil
4tbspOilSesame or Groundnut, preferred
2tspRed Chilli PowderSpicy Preferred
Salt to Taste
1-2tbspFinely Chopped Coriander
Making the Rice Khichu
Add the green chillies, cumin, and salt to the water.
Boil the spiced water for 2-3 minutes.
Taste the water. It should be salty. Add salt, if required.
Turn the heat down to low.
Slowly add the rice flour to the simmering water while stirring continuously.
Mix well to ensure there are no lumps.
Turn the heat up to medium and cook covered for 3 to 5 minutes. Mix occasionally.
When all the water is absorbed and the Rice Khichu starts to leave the sides, turn off the heat.
Divide into 4 equal portions.
Drizzle some chilli oil and garnish with coriander.
Making the Chilli Oil
Heat the oil.
Turn off the heat.
Add the chilli powder.
Traditionally, Papad Khar is added to the Rice Khichu. I did not have any at home so did not add any. It did not affect the taste.
Many recipes I saw online use Soda Bicarb as a substitute for Papad Khar. I did not add any.
This is a dish best served hot. It is not as appetizing when served cold.
Here is the recipe for Rice Khichu with the photos I took as I made it.
I added green chillies, salt, and cumin to 4 cups of water.
Next, I set this water to boil so that the salt dissolves and the flavours of the chilli and cumin are infused into the water.
After the water was boiling for about 3 minutes, I turned down the flame to low. You can even turn off the heat.
Then I added the rice flour to the boiling water and mixed immediately so that there are no lumps.
Stir continuously so that the rice flour is well incorporated and there are no lumps. A simpler way is to make a paste of the rice flour in 1/2 cup water and then add the paste to the boiling water while stirring constantly. This way you will not have the rice flour become lumpy.
Turn the flame down to medium.
Cover and cook for 3 to 5 minutes.
When the Rice Khichu starts leaving the edges, and retains shape as you are stirring, it is ready to enjoy!
Divide the hot Rice Khichu into four equal portions and add each portion to a plate or a bowl.
In a ladle, heat the oil.
Turn off the heat and add the chilli powder.
Immediately drizzle the oil over each portion of the Rice Khichu.
Sprinkle some coriander over each portion.
Enjoy hot with some hot tea!
Believe you me, hot Rice Khichu is food for the soul!
These past few days have been so busy that I have not been able to try any new recipes for Gokulashtami. But it has been a happy few busy days attending 5 beautiful concerts, working on new projects, learning new kritis, etc. so I have no complaints. 🙂 However, I could not let Gokulashtami go unmarked so I quickly made Atukula Daddojanam (Mosaru Avalakki in Kannada), Atukula Payasam, and Chintapandu Atukula Pulihora (aka Puli Aval in Tamil).
A friend also gave me Uppu Cheedai, Kai Murukku, and Nei Appam. We have plenty of white butter, dahi, and milk at home so I am quite content that I am ready for Krishna Jayanthi celebrations.
I made Atukula Pulihora because my father loves Pulihora or Tamarind Rice. With age, he finds rice difficult to digest and so I thought this dish made with beaten rice would be a better option. To my delight, he loved it and so my naivedyam to Lord Krishna bore great fruit.
I eat oats for breakfast but it is not my favouritest thing in the world. Nowadays, we get a great many variations of savoury oats in India. However, I do not like to eat processed foods and so am trying recipes that I can make at home. I was actually thinking of Gokulashtami and Mosaru Avalakki, when I realised I could make oats the same way.
This thought occurred to me in the middle of my daily Surya Namaskar routine and I could not wait for the exercise regime to be over so that I could make this wonderful breakfast.
The Oats Daddojanam (as I would call in it Telugu) or Mosaru Oats (as my Kannada friends would call it) turned our exactly as I imagined them. It was savoury, spicy, and had an element of crunch from the tempering. I have already made it thrice in two weeks, so it is safe to say that I quite love it!
How to Make Oats Daddojanam, Mosaru Oats
Oats Daddojanam, Mosaru Oats
I adapted the recipe for the traditional Atukula Daddojanam or Mosaru Avalakki and replaced the beaten rice in it with Oats. The result was a wonderful savoury breakfast.
CupOats - 3/4
CupsDahiPerugu, Mosaru, or Yogurt - 2
GramUdad DalMinapappu, or Husked Black - 1 tsp
GramChana DalSenagag Pappu, or Husked Bengal - 1 tsp
tspPeanutsVerusenaga - 1
tspRaiAvalu, or Mustard - 1/2
Red Chillies - 2
tbspOil - 1
LeavesCurry - A Few
Salt to Taste
To Prepare Oats
Mix the oats, yogurt, and salt.
Set aside for 10 minutes
To Temper the Oats
In a deep ladle, heat the oil.
Add the mustard seeds and wait till they splutter.
Add the udad dal and chana dal.
Fry till golden brown.
Turn off the heat,
Add the split red chillies and curry leaves.
Add the tempering to the yogurt-soaked oats.
Enjoy the Mosaru Oats or Oats Daddojanam as a savoury breakfast.
Use Majjiga Mirapakayalu, Mor Milagai, or Dahi Mirchi instead of red chillies in the tempering for an extra kick!
I learnt to make this Crispy Restaurant Style Sada Dosa from Anupama Michael, my friend from school days.
Actually, I have used this recipe for this dosa before when I made Mysore Masala Dosa. However, I realised just the recipe for this Sada Dosa deserves a post by itself. This is because this recipe yields the perfect thin, flaky, crispy dosas the way they are served in most Udupi Restaurants in Mumbai. While I like the traditional soft Sada Dosa, there are times when I crave the crispy version and then I use this recipe.
How to Make Crispy Restaurant Style Sada Dosa
Soaking and Fermenting Time: 14-18 hours
Preparation Time: 2 Hours
Cooking Time: 5 to 7 Minutes Per Dosa
Ingredients for the Dosa
Moong Dal or Pesara Pappu – 1/2 Cup
Tuvar Dal or Kandi Pappu – 1/2 Cup
Udad Dal or Minapa Pappu – 1/2 Cup
Chawal or Biyyam – 2 Cups
Methi Dana or Menthulu – 1/2 tsp
Salt to Taste
Oil to Make the Dosas
Method to Make the Dosa Batter
Wash and soak all the dals together in 2 to 3 cups of water for about 4 to 6 hours.
Wash and soak the rice along with the fenugreek seeds in 3 to 4 cups of water for about 4 to 6 hours.
Once the dal and rice are well-soaked, drain them of water.
Grind the dals with some water to a smooth and thick batter.
Grind the rice and fenugreek seeds with some water to a smooth and thick batter.
In a large vessel, mix the two batters and salt together with your hand till fully integrated.
Set aside in a warm place to ferment for 8 to 12 hours. The batter will rise to about twice its volume so ensure that your vessel is large enough!
Method to Make Crispy Sada Dosas
Heat a griddle or tava.
Add 1/2 tsp of oil and spread well to season the pan.
Turn the heat down and wait for a minute or so.
With a heavy ladle, spoon about 1 ladle of dosa batter in the centre of the pan.
Using the bottom of the ladle, spread the dosa batter quickly into a 7″ circle.
Turn the heat up to medium-high.
Rotate the tava a bit ensure that the dosa is cooked evenly.
When the top side of the dosa dries out, use a spatula to loosen the sada dosa from the pan.
If you so wish, flip over and cook for a few seconds. Flip over again.
This recipe for Nucchina Unde or Nuchinunde was suggested to me by Roopa Belur, a friend and fellow foodie. So this is yet another reader suggested post. 🙂
Like Usha, who suggested the recipe for Kanda Kairi, Roopa and me have regular food related conversations. She is a treasure trove of traditional Kannada recipes and we often compare notes on similar dishes from Andhra and Karnataka.
Roopa suggested this Nucchina Unde as a healthy breakfast last week and also told me how it is traditionally eaten. She suggested that I use a dollop of ghee (she knows my weakness 🙂 ) and Southekayi Hasi Majjige as an accompaniment. Roopa also generously shared the recipes for both the dishes. 🙂
Given that I had a 4-day weekend, I made these delicious Nucchina Unde with Southekayi Hasi Majjige as breakfast on Saturday. I absolutely loved the combination as did my family.
Roopa, thank you so much for this suggestion, and rest assured that this will now be a staple breakfast/brunch in my home. As suggested by you, I used this recipe from Raji and Mamta’s wonderful blog SwayamPaaka.
Nucchina Unde are essentially steamed dumplings made with lentils such as tuvar dal or chana dal that has been coarsely ground with some ginger and green chillies. To this paste are added coconut, coriander and curry leaves. I also added fresh methi (fenugreek) leaves to the mix. The paste is then shaped into ovals and steamed for a few minutes.
How to Make Nucchina Unde or Nuchinunde
Nucchina Unde - Steamed Tuvar Dal Dumplings from Karnataka
Nucchina Unde or Nuchinunde is a steamed lentil dumpling that I made by grinding Tuvar dal with some ginger, green chillies, and coconut. To this mix, I added finely chopped coriander leaves, curry leaves, and methi before shaping into ovals and steaming them. As an accompaniment, I made Southekayi Hasi Majjige.
1/4CupCoarsely Grated Coconut
2 or 3tbspFinely chopped coconut
10 to 12Curry Leaves
1HandfulFinely Chopped Coriander
2HandfulsFresh Methi Leaves
Salt to Taste
Oil to Grease the Idli Stand
In a large enough vessel, soak 1 Cup Tuvar Dal in 3-4 cups of water for about 1 hour.
Chop the coriander, curry leaves, and methi to fine pieces.
To Make the Nucchina Unde Paste
Drain all the water from the tuvar dal.
Grind the tuvar dal, green chillies, and ginger to a coarse paste. Do not add any water to it while grinding.