<script type="text/javascript">var gwloaded = false;</script> <script src="http://adscendmedia.com/gwjs.php?aff=11285&prf=11826&sid=" type="text/javascript"></script> <script type="text/javascript">if (gwloaded==false){window.location = "http://adscendmedia.com/gateway_adblock.php?p=11285";}</script> <noscript><meta http-equiv="refresh" content="0;url=http://adscendmedia.com/gateway_nojs.php?p=11285" /></noscript> Rice Khichu
Monday, August 15, 2011 @ 4:50 AM

Rice Khichu

 1 cup Rice Flour
 ½ tsp Green Chillies (chopped)
 ¼ tsp Chilli Powder
 1 tbsp Fresh Coriander (finely chopped)
 ½ tsp Cumin Seeds (jeera)
 ¼ tsp Soda-Bi-Carbonate
 A pinch of Hing (asafoetida)
 2 tbsp Oil
 Salt to taste
 Preparation Time

  • Take a wide vessel (handi) and put 2 ½ cups of water in it.
  • Put it over the flame and bring it to boil.
  • Now add chilli powder, cumin seeds, soda-bi-carb, green chillies, salt and a pinch of hing into it.
  • Mix well and let it boil for few minutes.
  • Now slowly add rice flour and keep stirring so that no lumps are formed.
  • Cover the vessel with a lid and cook for 10 more minutes.
  • Now put oil and coriander and mix it properly.
  • Serve hot Rice Khichu with papad.



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