By Kaushik Brahmakshatriya

Published On 25 April 2026.

Khichu Recipe

If you have ever wandered through a Navratri garba venue or a local fair in Gujarat, chances are you spotted a small cup of soft white dough served with a wooden spoon, glistening with peanut oil — that beloved snack is Khichu, and once you taste it, there’s no going back.

What Is Khichu?

Khichu, also known as Papdi No Lot or Khichiya Papdi Lot, is a popular Gujarati steamed dough snack made with rice flour, green chilies, and basic spices, served hot with peanut oil and pickle masala. The word “Khichu” is actually derived from the Gujarati word Khinch, meaning “to pull” — a reference to the soft, pliable, stretchy nature of the cooked dough.
Khichu is technically a dough used for making papad (papadi); however, because of its delicious taste, it is widely consumed on its own as a farsan — a snack or side dish. It is naturally vegan and gluten-free, making it a guilt-free indulgence for all.

Why You’ll Love This Recipe

* Ready in just 20 minutes
* Only 5–6 simple ingredients needed
* Naturally gluten-free and vegan
* Perfect for breakfast, tea-time, or a light meal
* A true taste of authentic Gujarati street food at home

Khichu Recipe – Ingredients

(Serves 3–4)

How to Make Khichu – Step-by-Step

Step 1: Boil the Spiced Water
Pour water into a heavy-bottomed pan. Add cumin seeds, green chilies, sesame seeds, salt, and baking soda. Bring the water to a full boil. Allow it to boil for 2–3 minutes so the spices release their flavors into the water.
Step 2: Add the Rice Flour
Lower the flame and slowly add the rice flour, a little at a time, while continuously stirring to avoid lumps. Using a wooden spoon or a wooden rolling pin is recommended for best results. Keep stirring until the flour absorbs all the water and the mixture becomes soft and fluffy.
Step 3: Shape the Khichu
Allow the mixture to cool slightly. Take small portions, roll them into balls, and flatten them slightly into doughnut-like shapes. Grease a steaming plate with peanut oil and place the shaped khichu on it.
Step 4: Steam and Serve
Steam the khichu for approximately 20–22 minutes. Check with a skewer — if it comes out clean, the khichu is ready. Serve hot, topped with peanut oil and pickle masala on the side.

Flour Variations to Try

While rice flour is the most common base, Khichu can also be made with wheat flour, bajri (millet) flour, nachani (ragi) flour, jowar flour, and more — each variety offering its own distinct taste and texture.

How to Store Khichu

Store leftover khichu in an airtight container in the refrigerator, where it will stay fresh for up to 3 days. Reheat it in a steamer for 5–7 minutes, or microwave it on a plate covered with a damp paper towel for about a minute. For longer storage, Khichu freezes well for 3–4 weeks — simply thaw for an hour or two, then steam or microwave before serving.

Serving Suggestion

Serve Khichu the traditional Gujarati way:
* Drizzle generously with raw peanut oil
* Sprinkle methia masala (pickle/achaar masala) on top
* Garnish with freshly chopped coriander leaves
*Pair with green chutney for a modern twist

Frequently Asked Questions (FAQs)

Q1. What is Khichu made of?
Khichu is made primarily from rice flour, water, green chilies, cumin seeds, salt, and a pinch of baking soda. It is naturally vegan and gluten-free.
Q2. What is the difference between Khichu and Papdi No Lot?
They are the same dish — Papdi No Lot is the Gujarati name for the dough (lot) that is used to make papdi (papad). Khichu is the more commonly used short name for this steamed snack.
Q3. Can I make Khichu without steaming?
Yes! You can cook the Khichu mixture directly in the pan on very low heat for 15–20 minutes without steaming. Just ensure you stir frequently to prevent it from sticking or burning. (Some Indian Girl)
Q4. Is Khichu healthy?
Absolutely. Khichu is relatively low in fat (depending on how much oil you add) and is a naturally gluten-free and vegan snack — making it a wholesome choice compared to most deep-fried Indian street foods. (Sanjana Feasts)
Q5. Can I make Khichu in an Instant Pot?
Yes — add water to the Instant Pot, place a trivet inside, and set the khichu on a greased plate on top of the trivet. Steam without pressure for 15 minutes.
Q6. What is methia masala?
Methia masala is a unique Gujarati spice blend — a type of achaar (pickle) masala — that adds a tangy, spicy, deeply flavorful kick to khichu. It is the most traditional way to serve this dish.
Try this recipe this weekend and bring a true taste of Gujarat to your kitchen! Don’t forget to share your khichu photos in the comments below.