Khichu Papadi Lot & Papad Making

Khichu or Khichiyu is a dough for making Papad, however owing to its taste it is also consumed as Farsan (Snack /Side Dish). It is made from Rice Flour, however a few other flours(Wheat, Bajri, Jowar flour etc) are also used. The snack is prepared by cooking flour in water like porridge with cumin seeds and an alkaline salt known as Papad Khar ( An Alkaline Salt with major components as Sodium carbonate and Sodium bicarbonate) and then steaming the lump. It is often served with Oil and chilli powder. The name khichiyu or khichu is derived from the ductile nature of the dough.(Khinch in Indic languages means to pull.)
Papad made from this dough are known as Khichiya Papad. Khichu is traditionally eaten during the monsoon season.

I have my very own special version of this recipe when I feel like eating dough. I add fresh coriander leaves to get nice color in my khichu dough.
I like my dough steamed in a Dhokla cooker for better texture but you can just steam on low heat in the same pot you prepare the mixture.(Recipe at the end).

Now, traditionally, in the month of January to March, when the weather is good, Khichiya papad are made in bulk. Many ladies of the village get together and make papad for each other. For making Khichiya papad, following video can be followed if you live in foreign country like me. Here in the US, we kind of face many trouble when we have big job like rolling Khichiya. So the following video will help you to get the job done. You can steam the dough in the oven or in the big pot.

Again, following video is from my old video library but may help to get more tips.

Below is the very simple, quick and easy version of recipe to prepare Khichu dough. Once you learn simple recipe, you can start getting your hands at making it more advanced level.