Kichu Kichu Hota Hain! (If you know Bollywood then you’ll understand the intended pun).

Kichu or Papdi no lot is a popular dish amongst Gujaratis (especially Patels!). These steamed rice flour dumplings are best served with oil and pickle masala.

Yields1 Serving
Total Time1 hr 15 mins

 9 cups water (always 3 times flour)
 2 tsp cumin seeds
 2 tsp carom seeds (ajwain)
 2 tbsp salt
 ½ tsp asafoetida (hing)
 2 tsp sesame seeds
 1 tbsp papad kharo (or bicarbonate soda)
 13 green chillies, or to taste
 7 tbsp oil (3 tbsp in water and 1 tbsp each in 4 thalis)
 3 cups rice flour
 1 pinch clove powder
 2 pinches black pepper

1

Add cumin seeds, carom seeds, salt, asafoetida and sesame seeds to water in a big pot and boil.

2

Once water has boiled add papad kharo/bicarbonate soda.

3

Grind chillies in a blender and add to boiling water. Be careful if they're spicy as they can make you cough so turn the heat down.

4

Add oil and then let this boil further.

5

Meanwhile empty the rice flour in a large bowl and add clove powder and black pepper.

6

Once the water is boiled, slowly add half the water to the flour, stirring or whisking well. Then add the rest of the water until fully combined into a smooth mixture.

7

Fill half the dhokla steamer with water and boil.

8

Then add 1 tbsp oil to a thali and spread across it evenly. Add 4 large heaping spoons of the lot mixture to the plate and create holes in the centre of each to create doughnut shape. Or you can just fill the thali completely.

9

Add thali to dhokla steamer and let this cook for 20 minutes. Drain any excess water and serve with oil and pickle masala.

Ingredients

 9 cups water (always 3 times flour)
 2 tsp cumin seeds
 2 tsp carom seeds (ajwain)
 2 tbsp salt
 ½ tsp asafoetida (hing)
 2 tsp sesame seeds
 1 tbsp papad kharo (or bicarbonate soda)
 13 green chillies, or to taste
 7 tbsp oil (3 tbsp in water and 1 tbsp each in 4 thalis)
 3 cups rice flour
 1 pinch clove powder
 2 pinches black pepper

Directions

1

Add cumin seeds, carom seeds, salt, asafoetida and sesame seeds to water in a big pot and boil.

2

Once water has boiled add papad kharo/bicarbonate soda.

3

Grind chillies in a blender and add to boiling water. Be careful if they're spicy as they can make you cough so turn the heat down.

4

Add oil and then let this boil further.

5

Meanwhile empty the rice flour in a large bowl and add clove powder and black pepper.

6

Once the water is boiled, slowly add half the water to the flour, stirring or whisking well. Then add the rest of the water until fully combined into a smooth mixture.

7

Fill half the dhokla steamer with water and boil.

8

Then add 1 tbsp oil to a thali and spread across it evenly. Add 4 large heaping spoons of the lot mixture to the plate and create holes in the centre of each to create doughnut shape. Or you can just fill the thali completely.

9

Add thali to dhokla steamer and let this cook for 20 minutes. Drain any excess water and serve with oil and pickle masala.

Kichu/Papdi no lot

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