Khichu

An alkaline salt goes in, and that is what makes the dough stretch.

Vegan.

Ingredients

250 g rice flour
700 ml water
1 teaspoon cumin seeds
1/2 teaspoon papad khar, alkaline salt
1 teaspoon salt
2 green chillies, crushed
4 tablespoons groundnut oil, to serve
2 teaspoons ground red chilli, to serve

Method

AN ALKALINE SALT GOES IN, AND THAT IS WHAT MAKES THE DOUGH STRETCH. Its article names it and then explains what it is: an alkaline salt KNOWN AS PAPAD KHAR, whose major components are sodium carbonate and sodium bicarbonate. And it explains the name of the dish from the same property -- khichu is derived from the DUCTILE NATURE OF THE DOUGH, from khinch, to PULL. So the alkali is not a seasoning, it is the reason the dough behaves as it does, and leaving it out gives a stiff rice porridge that will not stretch at all.
IT IS A PAPAD DOUGH EATEN AS A SNACK, WHICH ITS ARTICLE SAYS FIRST. Khichu IS A DOUGH FOR MAKING PAPAD, however, owing to its taste it is ALSO CONSUMED as a snack or side dish. Papad made from it are khichiya papad.
THE FLOUR IS COOKED IN THE WATER LIKE A PORRIDGE. Its article's own comparison. Water, cumin, papad khar and salt brought to the boil first, then the rice flour beaten in all at once off the heat.
THE ALKALI GOES IN THE WATER, NOT THE FLOUR. Dissolved before the flour arrives, or it stays in pockets and those pockets taste soapy.
HALF A TEASPOON IS ENOUGH AND MORE IS NOT BETTER. Papad khar in quantity is bitter and faintly metallic.
IT IS BEATEN HARD AND THEN STEAMED AS A LUMP. Its article says THEN STEAMING THE LUMP. Shaped into a mound and steamed fifteen minutes, which finishes the starch and sets the stretch.
IT IS KNEADED AGAIN WHILE TOO HOT TO HANDLE. With wet hands. This is where the ductility comes from, and it cannot be done cold.
IT IS SERVED WITH OIL AND CHILLI POWDER, WHICH ITS ARTICLE SPECIFIES. A well in the top, groundnut oil poured in, chilli powder over.
IT IS EATEN IN THE WET SEASON, WHICH ITS ARTICLE NOTES. Khichu is eaten during the monsoon.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under India · All recipes