Papdi no Lot or Khichu
Papdi no lot (papdi – like papad, lot – flour) is a very original authentic traditional Gujarati dish which is made from rice flour, green chilies and some other few ingredients. It’s a very quick and easy recipe. It’s like steamed rice cakes. It is also called Khichu. I know, why so many different names for same dish.
I don’t exactly know the origins of how it became a dish loved by so many. But I can definitely share what I know. Women specially in the family would prepare ‘papdi’ (similar to papad/papadum) prepared with this steamed spiced rice flour dough during summer. They steam it and then divide the dough into equal portions and roll it out into circles, dry these rolled out circles on a piece of cloth under the sun for few days until it completely dries out. Then these dried discs are stored in an airtight container for long time and used throughout the entire year – either it is fried in oil or simply cook it with the help of tongs directly on flame to get those crispy papdi. You can even microwave it on popcorn setting. You get the same taste but a different texture.
So, while making papdi women/family members would often snack on papdi no lot aka papdi dough. It tastes delicious and it is a matter of taste just like how some people love cookie dough.
What a wonderful way of preservation and bonding within people. If it is not taken as a chore, it opens up for a great time spent together with friends or family members. Young kids also help out during the process for fun. I am always in awe of these traditions from any culture. It can be simplest things that brings people together.
My mom never made papdis at home. We always bought it from the store. Although, we always made papdi no lot to snack on. I make it as lunch option, its one of my favorite cravings.
Every family has different style or variations how it is prepared. This is how I like to make it. My mom makes it slightly differently.
We get papdi no lot quite regularly as a street food, and it also reminds me of Navratri time as it was one of the dishes, we would always eat during Garba breaks. Garba is the folk dance performed all nine nights by people of Gujarat during Navratri (Nav- Nine Ratri – Nights).
Let’s talk about how it is prepared-
First you boil some water, add the dry ingredients spices, seasonings, chilies.
Add the rice flour and mix it to remove all the lumps. And, then you keep cooking it on slow flame until it is cooked and the rawness from the flour is gone. My method is slightly different.
As soon as I add flour and mix it quickly, remove the pot from the flame and mix it well to remove any leftover lumps. I then spread the dough into two greased separate containers depending on the quantity and steam it either in instant pot or pressure cooker. You can steam it in any container or pot. Some people like softer consistency and we prefer slight stiff consistency. So, it depends how much water you will use. Either way it tastes amazing.
Once its cooked, we eat it piping hot with peanut oil, sprinkle some methia masala. So, good. I might or might not have burned myself while enjoying it piping hot.
Whether you are making papdi and throwing papdi making party or just want to enjoy this as it is as a snack, try this recipe out.
Papdi no Lot
Ingredients
- 2 cups rice flour
- 3.5 cups water for stiff consistency (4 cups for soft consistency)
- 5 green chilies blended (approx. 1 tbsp)
- 1 tsp cumin seeds
- 1 tsp ajwain seeds/caraway seeds
- ½ tsp baking soda I use Eno fruit soda
- 1.5 tsp salt
- 1 tsp sesame seeds
- 1/8 tsp turmeric powder optional, I like it for some color
- Few sprigs of cilantro to garnish
- Oil, methia masala, coriander chutney for serving
Instructions
- Boil the water on high flame in a medium sized pot.
- While that’s boiling, grind green chilies into fine paste in a blender/food processor.
- Once the water comes to full boil, reduce the flame to medium to slow, add the green chilies, cumin, ajwain, sesame seeds, turmeric powder, and salt. Green chilies will make you sneeze or cough when you add it to the hot water. Just be cautious. May be cover your nose.
- In few minutes, add the baking soda, followed by the rice flour. As soon as you dump the rice flour, start whisking quickly to avoid any kind of lumps. The dough will start coming together and thickening up almost immediately. At this point remove it from the flame. Make sure to whisk it thoroughly again to remove any lumps that might be still there. Sometimes, I will use back of a spatula to break the lumps.
- Boil some water in double boiler, instant pot or pressure cooker.
- Put a stand/trivet inside it.
- Grease two containers/baking pan with oil (with depth). Divide the dough into them. I use two containers and then stack them inside the instant pot. Depends on how thick you want the pieces to be cut. Spread the dough in the greased containers and then put the container on top of the trivet in a way that the water in the instant pot/double boiler does not touch the dough containers.
- Close the lid, let it steam for 20 minutes without whistle if you are using pressure cooker, (instant pot high mode, npr), if using a double boiler make sure to cover it.
- After 20 minutes, it should be a little bit more set, once the pot cools down a bit, carefully remove the container from the pot.
- Try to unmould it on a chopping board, cut square pieces and serve it. If you do not want to unmould it, then you can remove it in a serving plate using a spoon.
- Garnish it with cilantro, and serve it with the sides or as it is. Ideally served piping hot or warm.
Notes
XOXO, Devangi