Khichu
Sign in to saveAlso known as khichiyu
thumb|Khichu Khichu is a dough for making papad, however, owing to its taste it is also consumed as a snack or side dish. It is made from rice flour, however, other flours are sometimes 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.
Wikidata facts
- Instance of
- snack
- Subclass of
- food
- Has part
- rice flour
- Country of origin
- India
- Image
- Khichu.JPG
Show 1 more fact
- Commons category
- Khichu
via Wikidata · CC0
~1 min read
Encyclopedic overview
2 sectionsContents
- Etymology
- References
thumb|Khichu Khichu is a dough for making papad, however, owing to its taste it is also consumed as a snack or side dish. It is made from rice flour, however, other flours are sometimes 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.
==Etymology== The name khichiyu or khichu is derived from the ductile nature of the dough. (Khinch in Indic languages means to pull.)
Excerpted from Wikipedia’s “Khichu” article, available under the CC BY-SA 4.0 licence.