By Kaushik Brahmakshatriya

Published On 04 July 2026.

khichu recipe

Khichu is a soft, steamed, and spicy snack that holds a special place in Gujarati households, especially during the monsoon season. Made from simple rice flour, water, and a handful of pantry spices, this dish is naturally gluten-free and requires no fermentation, oil-frying, or complicated equipment. Street vendors in cities like Surat and Ahmedabad often sell khichu topped with sesame oil, chili powder, and fried peanuts, but making it fresh at home takes barely fifteen minutes.

Unlike many traditional Gujarati snacks that involve deep frying, khichu is entirely steamed, making it a lighter option for anyone craving something warm and flavorful without excess oil. It’s an ideal recipe for beginners since the batter comes together on the stovetop and needs only a quick shape-and-steam process.

Ingredients for Khichu

Step-by-Step Method

1. Heat water in a deep pan and add salt, ajwain, and chopped green chili.

2. Once the water comes to a rolling boil, lower the flame and slowly add rice flour while stirring continuously to avoid lumps.

3. Keep stirring until the mixture thickens into a smooth, dough-like consistency.

4. Cover the pan and let it cook on low heat for 2–3.minutes so the flour cooks through completely.

5. Turn off the flame and let the mixture cool slightly until it is safe to handle.

6. Grease your palms with a little oil and shape the mixture into thick logs or small rounds.

7. Place the shaped khichu in a steamer or idli stand and steam for 12–15 minutes.

8. Once cooked, cut into bite-sized pieces and top with sesame oil, red chili powder, and crushed peanuts before serving hot.

Khichu Variations

Tips for Perfect Khichu

• Always add rice flour gradually to boiling water to prevent lumps from forming.
• Grease hands well before shaping, since the mixture is sticky when warm.
• Serve khichu immediately after steaming, as it tends to harden once it cools down.
• Adjust the quantity of green chili according to personal spice preference.

Frequently Asked Questions (FAQ)

Q1: What is khichu made of?

Khichu is primarily made from rice flour, water, salt, and basic spices like ajwain and green chili, steamed into soft dumplings.

Q2: Is khichu healthy?

Yes, khichu is steamed rather than fried, making it a low-oil, gluten-free snack that is easy to digest.

Q3: Can khichu be made without a steamer?

Yes, a regular pot with a perforated plate or an idli stand placed over boiling water works well as a substitute for a steamer.

Q4: How is khichu different from dhokla?

Khichu is unfermented and made only from rice flour and water, while dhokla uses a fermented batter of rice and lentils.

Q5: How long does khichu stay fresh?

Khichu tastes best when served fresh and warm, as it hardens within a few hours at room temperature.

Q6: What can be served with khichu?

Khichu is typically served with green chutney, sesame oil, and crushed peanuts, and pairs well with hot masala chai.