Friday, 2 March 2012

Khichi recipe ( My way )

I know that i have said this every time so far on all of my posts, but i really do find this recipe truly irresistible!
I actually feel quite proud of my self really because i have truly improvised on this recipe! I have khichi many times when i go shopping to Belgrave road. Of course this is one of my favourite dishes because it has that smooth silky texture that i go crazy about, but i just could not find a recipe that came close! So after years of searching for a recipe that gave even similar results to the khichi which i adore!
Like i have said i have completely improvised on this recipe, so if you know of the recipe and are recoiling in horror over my preparations, then i really do apologise for this. But i really am quite proud for what i have concocted. Please give your opinion to help.

So here goes ......


1 heaped cup of fine rice flour ( sieved )
about 2 cups of water
1 big fat chilli with the seeds
1/2 sprig of fresh coriander ( optional )
1 tsp salt or to taste
1/8 tsp ajwain seeds
3/4 tsp cumin seeds
1/8-1/4 tsp asafotida ( hing )
1/4 tsp turmeric
a tiny pinch of papad khar or baking powder
3 tbs oil


1) Finely chop the chilli add the coriander and grind to a fine paste with the salt in a pestle and mortar. ( This makes a nice puree instead of blending in a blender.)
2) Heat the oil in a pan and add the seeds and fry until they splutter.
3) Add the green paste take off the heat and stir for 30 seconds
4) Add the turmeric and mix well. Put back onto the heat and turn up the heat.
5) Add the water and the papad khar. Bring to the boil.
6) When the water is boiling, add the rice flour and stir with a wooden spoon or a large spoon ensuring there is no lumps. ( you might want to take it off the heat to do this, just so that the bottom of the pan does not catch on the heat.
7) Before putting the lid on i would just give it a little taste, just to check the seasoning.
8) put on the lid and cook on a low flame for 10-15min. Then give it another vigorous stir.
9) After another 10-15 give it anther good stir.
10) In total you should need to cook this for anything between 1/2 hour - 1 hour, stirring every 10-15 minutes. I quite like the Constancy after about 3/4 hour.
11) When it is at the consistency that you like transfer into a bowl to cool.
12) When the khichi is cool enough to handle, well oil your hands and mold the khichi into small ball that are all the same size.
13) If you like, flatten and shape them in your hand, and with you thumb or kitchen utensil, form a hole in the center of the khichi.
14) Garnish with coriander, red chilli powder and oil ( optional )

If you don't have time you can just neatly pack it into a container and cool and refrigerate. When it comes to serving you can just slice the khichi.


  1. this looks really good!! i will definitely try your way of cooking!

  2. I tried this yesterday and it's delicious! my chilli was too large so it's pretty hot but so tasty! I've tried three recipes off the internet before and none taste like the ones I buy. This was the closest and delicious in its own way (I couldn't even eat any of the others!). So, thanks!

  3. this is working out really well! thanks so much!