Preparation Time: 5 min. Cooking Time: 25 min. Serves 4
3 cups Khichi Flour (Green Beans and Rice Flour)
1 tsp Papad Kharo or (Sodium Bicarbonate)
2 tbsp Cumin Powder Coarse Grind (Jeera Powder)
4 tbsp White Sesame Seeds
¾ tsp Asafoetida (Hing)
1 tbsp Green Chilli Paste
2 tbsp Oil
6 cups Water
2 tsp Salt
In a big bowl, add the khichi flour with the asafoetida and keep it aside.
In a large pan, heat the water, take a ⅓ cup of water, mix it with the papad kharo in a small bowl, stir and leave it for a minute or two.
You will see a white-sand textured flour sitting at the bottom which you need to discard. Then slowly pour the papad kharo water back in the water.
Now add the cumin powder, sesame seeds, oil and salt, bring it to a boil. Once it starts to boil, then add the green chilli paste and simmer for 2 minutes, turn the flame low.
Now gradually add three-quarter of the khichi flour while continuously stirring using a big whisk, make sure that there are no lumps in the flour.
Then use the wooden spatula to mix the entire khichi flour, and it will start forming into a soft dough-like consistency; cook for 10 minutes with the lid covered, occasionally stirring.
Enjoy hot with oil and sprinkle red chilli powder!