khichu with spicy garlic oil
Gujju street food would not be complete without khichu and the warm fuzzy feeling it brings. You could serve it with just some heated oil if you do not have lasan chutney or methiyo masala on hand.
spicy garlic oil
2 tbsp oil
1 tbsp methiyo masala (a spice blend made of mustard seeds and paprika commonly found at an indian store)
1 tbsp dry lasan chutney (store bought or home made)
barely simmer the oil in a tiny pot. mix all the ingredients off heat
khichu
1 ⅓ cup water
1 tsp salt
¼ tsp cumin, optional
½ tsp eno
½ tsp adu marcha
⅔ cup rice flour
2 tbsp neutral oil
Bring the water to a simmer. Add the salt, eno and ginger garlic paste. Once it comes to a boil, add the rice flour, reduce heat to medium low and mix vigorously! Once mixed well, add the oil. Now, place another skillet under your pot and continue to cook for another 5 to 10 minutes, stirring occasionally. You will know the khichu is ready when you take a tiny piece in your hand and are able to roll it into a ball without it any of it sticking to your fingers.