Khichu is a healthy and flavorful Gujarati breakfast dish. In this recipe, I’ve made Bharelu Khichu, where I stuffed the khichu dough with a spicy masala filling. It’s easy to prepare and tastes fantastic with the stuffed masala. This delicious rice dish can be served as a tea-time snack, breakfast, or light meal at any time of the day.
In this recipe, I’ll share the perfect ingredient ratios and a few tips to help you make tasty Bharelu Khichu on your first try. Give it a go!
The key to making delicious Gujarati bharelu Khichu at home includes:
- Khichu Dough: Use fine rice flour for the right consistency and texture. The rice flour to water ratio should be 1:1. Since the dough is stuffed with masala, it’s important not to add too much water, as this can make the dough too sticky and difficult to fill.
- Stuffing: The filling is made with coarsely crushed peanut powder and gathiya powder. You can substitute the gathiya powder with any farsan or roasted chana dal powder. Adding a little methiyo masala to the stuffing enhances its flavor.
- Steaming: Steam the Bharelu Khichu over medium-high heat for 10-12 minutes to ensure it cooks thoroughly. If not steamed properly, it may remain raw inside. Also coating the steamed Bharelu Khichu with tempering helps enhance its taste and keeps it soft as it cools down.
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Ingredients
For stuffing
- ¼ cup coarsely crushed peanut powder
- ¼ cup coarsely crushed gathiya powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- Salt to taste
- ½ tsp amchur powder
- ½ tsp sugar
- 1 tsp methiyo masala - achar masala
- 1 tsp oil
For khichu dough
- 2 cup water
- 2 cup rice flour
- Salt to taste
- 1 chopped green chilli
- 1 tsp cumin seeds
For tempering
- 1 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- Pinch of hing
- Some curry leaves
- 1 tbsp white sesame seeds
- 1 tsp red chilil flakes
- Some coriander leaves
Instructions
- In a mixing bowl, add ¼ cup coarsely crushed peanut powder, ¼ cup coarsely crushed gathiya powder, 1 tsp red chili powder, 1 tsp coriander powder, salt to taste, ½ tsp amchur powder, ½ tsp sugar, 1 tsp methiyo masala, and 1 tsp oil. Mix well. The stuffing is ready; set it aside.
- Now, in a pan, add 2 cups of water, salt to taste, 1 chopped green chili, and 1 tsp cumin seeds. Mix well.
- When the water starts to boil, gradually add 2 cups of rice flour and mix well with a rolling pin. Turn off the heat and cover the mixture for 2 minutes.
- Transfer the mixture to a mixing bowl and smooth it out with slightly greased hands. The dough should be smooth.
- Take a small portion of the dough and shape it into a round ball. Slightly flatten the ball with your fingers and place 1 tsp of the stuffing in the center. Close the edges and seal the stuffing inside the dough. (Refer to the video.)
- Make all the khichu balls in the same way.
- Preheat the steamer for 3 minutes, grease the plate with oil, place the stuffed khichu on it, and steam for 12 minutes on high heat.
- Once the bharelu khichu is steamed properly, let it cool slightly.
- In a pan, add 1 tbsp oil, ½ tsp mustard seeds, ½ tsp cumin seeds, a pinch of hing, some curry leaves, 1 tbsp white sesame seeds, and 1 tsp red chili flakes. Sauté them.
- Add the bharelu khichu and some coriander leaves. Mix well.
- The bharelu khichu is ready; serve it hot.
Notes
- The proportion of singdana powder and gathiya powder should be equal.
- You can use any farsan or roasted chana dal powder instead of gathiya powder.
- Methiyo masala enhances the taste of the stuffing.
- When the water starts to boil, add the rice flour.
- Add the rice flour gradually and mix it with a rolling pin to avoid lumps in the mixture.
- Grease your hands with oil and smooth the dough while it is still slightly hot.
- The khichu dough should be smooth and non-sticky.
- Steam the khichu on high flame for 12 minutes.
- Tempering enhances the taste of bharely khichu.
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