|Type||Snack; as dough for papad|
|Place of origin||India|
|Region or state||Gujarat|
|Main ingredients||Rice flour, Cumin, Alkaline Salt known as Papad Khar|
Khichu or Khichiyu is a dough for making papad, however, owing to its taste it is also consumed as Farsan (snack/side dish). It is made from rice flour, however, a few other flours are also used. The snack is prepared by cooking flour in water like porridge with cumin seeds and an alkaline salt known as Papad Khar (An alkaline salt with major components as sodium carbonate and sodium bicarbonate) and then steaming the lump. It is often served with oil and chilli powder. The name khichiyu or khichu is derived from the ductile nature of the dough. (Khinch in Indic languages means to pull.)
Papad made from this dough are known as Khichiya Papad. Khichu is traditionally eaten during the monsoon season.
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