2tbspoilfor shaping and greasing the steamer trays
For the Garlic Butter
80gsalted butter or vegan butter
2large cloves garliccrushed
1tbspchopped coriander leaves
Pour the water into a large non-stick saucepan. Add the cumin seeds, ajwain, chilli, and coriander. Roll boil for 5 minutes. Mix in salt and the papad khar.
Add the rice flour mixture and stir with a wooden spoon. Over a low heat, beat vigorously until it forms a dough.
Tip the dough out onto a large platter. Use the base of a flat bowl to knead the dough, adding 2 tbsp oil as you work. Knead for a total for 4-5 minutes or until smooth.
Set up a large metal steamer that fits multiple baskets or perforated trays inside. You’ll need about 1L of hot water in the base and to grease the trays with oil to stop the khichu from sticking.
When the mixture is still warm but cool enough to handle, wet your hands with a little water and make golf ball-sized rounds with the dough. Flatten slightly and use your thumb to make a hole in the middle of each disc. Repeat until you have used up all the dough. Arrange the khichu inside the baskets, leaving space around each one as they will inflate slightly.
Place the trays inside the steamer and close with a tight-fitting lid. Cook on a medium-high heat for 18 minutes exactly. Switch the steamer off and leave covered for 5 minutes.
Remove the lid and take the khichu out, placing them on a plate. Serve with garlic butter.
To make the Garlic Butter
Heat the butter until bubbling. Add the garlic and cook for 1-2 minutes. Add the chilli flakes. Serve with the hot khichu for dipping or brush over the surface. Garnish with fresh coriander leaves.
If you don't like garlic butter, simply serve this delicious rice Khichu with oil and achar masala or chilli powder. I often enjoy it as it is with olive oil.
Store the Khichu in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 1-2 minutes until piping hot.
Freeze cooked Khichu in a freezer-safe container and steam from frozen. 8-10 minutes or until piping hot.