Papdi no lot is a famous Gujarati healthy and tasty cuisine delicacy recipe made with rice flour. Every Gujarati you come across will be naming this dish as papdi no lot, khichu or khichiyu. Khichu or Khichiyu is a dough for making Papad, however, owing to its taste it is also consumed as Farsan (Snack /Side Dish). My family uses to make it every summer in India and even in the UK and so grew up seeing a lot of different recipes. Certain dishes demand Papdi/Khichu as a side especially certain beans/lentils curry.
The dough for papdi is super easy to make as long as you have the right measurements you cannot go wrong with flavor.
Papad made from this dough is known as Khichiya Papad. I will be sharing the recipe soon as well on my blog.
Yields - 6 to 7 medium gharas (donuts shape)
Cook time - 25 to 20 minutes.
Ingredients:
Rice flour - 2 cups
Water - 2 cups & 2 to 3 cups warm water on the side
Salt - 1/2 to 1 tablespoon to your taste
Green Chilli Paste to your taste
Sesame seeds - 1 tablespoon
Ajwain (carom) seeds - 1 teaspoon
Jeera (cumin) seeds - 1 teaspoon
Papad Khar / Baking soda - 1 teaspoon
Baking Soda - 2 pinch
White Chilli Powder - optional to your taste
Instructions/Method:
1. Heat 2 cups of water in a pot and add Ajwain, Jeera, Salt, Green Chilli, and Papad Khar.
2. Boil till it starts frothing for good 10 to 15 minutes on a medium flame.
3. In a large mixing bowl, add white chili powder (optional), Baking soda (2 pinches), and sesame seeds in flour. Slowly add the prepared hot water while stirring continuously using a wooden spatula/spoon to prevent lumping.
4. Once you have added the boiled water and mixed it well with the flour. Let it sit for 2 to 3 minutes. It is now time to prepare the round gharas (donuts shape).
5. Using your hands knead the flour now. Taste and adjust the spices if needed. Add water if needed. The dough should be softer than Bhakri dough and harder than roti dough. So ensure to keep it in between. The harder the dough, the harder the Papdi no lot will be which is not good. If it is too soft the donut shape would not be formed. So add water bit by bit while kneading the dough.
6. Now heat the water in the steamer till it starts boiling. Once it starts to boil, add the first layer of gharas. Rub some oil & water on gharas once you put it in the steamer. Don't add all of them at once. Add as many that will fit in your steamer. Do not overlap them. Let the first layer cook for 5 to 10 minutes before you add the second layer.
7. After you add all of them, let it cook for good 25 to 30 minutes on medium to high flame.
8. To ensure its cooked, take a knife and poke it in the ghara to see how clean it comes out or taste a small piece and eat to ensure it wouldn't get stuck in your throat. If it's sticky and sticks in your mouth/throat when you chew, you know its undercooked.
9. Serve with Pickle (methiyu) masala and oil.
Variations:
You can also add finely chopped garlic (1 tablespoon) and finely chopped cilantro (1 to 2 tablespoons) to make it Garlicky Papdi no lot. That is my favorite if I cook it just for myself. If you haven't tried it before then it is a must-try!
Notes:
1. Ensure water is added as needed while kneading the dough. The dough should be softer than bhakri dough and harder than roti dough.
2. To form donut shape gharas: Divide the dough into medium size balls. Flatten the ball by rubbing some oil and water in your hands and with the help of your first finger add the hole in it. This step is crucial to add the hole as it helps to cook the gharas evenly from inside.
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