- 1) 2 cups rice ( any type of short grain, sticky rice will do )
- 2) 1 teaspoon asafetida,
- 3) 1 teaspoon cumin seeds,
- 4) 1 tablespoon white sesame seeds,
- 5) Salt to taste,
- 6) Groundnut oil and red chili powder, to top.
You need to plan three days in advance to make this dish. Suppose you want to cook it on Sunay morning, then you need to wash and soak rice on Thursday morning. On Friday afternoon, drain all the water from the rice and add fresh water. ( The rice is not to be washed at this time.)
On Sunday morning, the soaked and fermented rice is to be ground in a blender to a smooth paste. The water in which it was soaked can be used while grinding. Salt and asafoetida is to be added at the time of grinding.
Then in a large vessel dry roast the cumin seeds and white sesame seeds till aromatic and then add 4 to 5 cups water to it. After the water starts boiling, add the rice mixture and reduce the heat.
Stirring continuously, cook the rice flour till it becomes thick. Cover and cook for a minute more.
Enjoy hot khichu for breakfast or meals. Usually it is topped with some groundnut oil and lots of red chili powder. For photo, I have made a tadaka of cumin seeds and sesame seeds, but it is not necessary.
If you want to save time, you can spread the fermented rice on piece of cloth and dry them in shadow. Once they dry, grind them to fine powder. Store it in airtight container by adding some asafoetida cubes ( not powder. these cubes are available in grocery shops.) With this rice powder you can make Khichu, by adding equal amount of water to it and then following the above steps.