This Moong Sprouts And Spinach Baked Khaman Dhokla is the healthier version of Khaman.Traditionallt this fluffy and spongy snack is made with gram flour, yogurt, spinach, sprouts and aromatic spices and herbs is steamed and is a crowd-pleaser. Baking reduces the oil used and it a guilt-free healthier option. Tangy and mildly sweet flavor, Khaman is a quick snack or a party appetizer. Make and enjoy the authentic Gujarati snack.
Ragi Khichu is a simple snack prepared from ragi/nachani/finger millet flour cooked in water with simple spices.
Ragi Khichu
Humble thanks to Jayashree for this pleasure of writing a guest post for her, a dedicated blogger, this is indeed a great honour for me.
The virtual world is a strange place where you can meet people from all around the world, share common passions, and become good friends. I am sure you have heard of many such stories. Well, I met Jayashree in one of the blogging forums and have become good friends with her. Jayashree has written books do check her books on South Indian Breakfast she has more but I can remember only this one right now.
Coming to my post,
My tryst with millets began early on but gained strength but gained strength with hubby’s health issues.
We had to reset and restart our lifestyle and food habits. Being food lovers, we love nothing better than spending our time and money on good food. Read eating outside the home, it is now, we realise how much that has harmed us!
With this background and the fact that we get bored with the same old food, I have started experimenting with millets. I am trying to use the different millets to make regular everyday food like bajra khichidi etc.
My sceptical husband now credits me with his weight loss and better reports, makes all the expected noises about millets on his plate but eats it! What more does a satisfying food blogger want??
So today I will like to share Khichu more specifically Ragi Khichu as my guest post as Jayashree wanted me to write any dish with Ragi!
Ragi Khichu is a simple snack prepared from ragi/nachani/finger millet flour cooked in water with simple spices.
Ragi Khichu
Khichu or Kichiyu is a traditional Gujarati snack. It is dough made from rice flour used to make papad. Papad made from this dough is known as Khichiya Papad. I have also seen wheat flour Khichu. So why not Ragi or Nachni? Not that I am the first one to think of it but, since I am trying to add more millets in our diet I considered trying Ragi Kichyu.
The name khichu is derived from the ductile nature of the dough. Since the dough is tasty, it is consumed as a Farsan (a snack) or as a side dish. Khichu is easy to make and is easily digestible. So in case you are looking for a great snack that is low in calories but rich in iron, protein, fibre, and calcium then look no further than Nachni Khichu.
As I have said, traditionally, Khichu is made from rice flour. The flour is cooked in water with jeera/cumin seeds and an alkaline salt is known as Papad Khar and then steamed. Khichu is served with groundnut oil and chilli powder.
The other Ragi dishes that you may be interested in are
The other millets that may interest you are
Stay tuned or rather stay subscribed to my newsletter as I am planning to do many types of millet dishes
Ragi Khichu
Ingredients:
To Serve:
Ragi Khichu
How to make it? Well, head to Jayshree's place here.
Mayuri Patel says
That's really good that you've managed to get onto a healthy track. Love the idea of making khichu with ragi flour. Healthy and filling.
ArchanaPotdar says
Thanks, Mayuri.
Shobha Keshwani says
I have heard about khichu but never tasted it. Ragi version is more healthier.
ArchanaPotdar says
Thanks, Shobha.
dhwani mehta says
Thats a really good Idea of Healthy snack. Never tried khichu with Ragi. I ll surely give this a try someday. Thanks for sharing. 🙂
ArchanaPotdar says
Thanks.
PRAJAKTA SUKHATME says
Using Ragi flour to make Khichu is great idea. It sure raises the healthy benefits of eating comfort food. Great share !
ArchanaPotdar says
Thank you.
Anshu says
Quite a new and unique recipe for me as I have never heard about khichu. Prepared with ragi flour, I am sure it must be healthy and delicious too...
ArchanaPotdar says
Please do try and share your experience Anshu.Thanks.
Vanitha Bhat says
I have used ragi in my cooking but never like this. Will try this soon; healthy and delicious!
ArchanaPotdar says
Thanks, Vanitha.
Shalini Digvijay says
ragi really fill sthe tummy up. super nice.
ArchanaPotdar says
Thanks.
code2cook says
Yes ragi has a lot many health benefits. I too started having them in our meal. Looking absolutely great recipe.
ArchanaPotdar says
Thank you.
Poonam Bachhav says
I mostly use ragi in baking. Never tried a kgichu with it. But your recipe sounds both healthy and delicious di ! Thanks for the share.
ArchanaPotdar says
You are welcome Poonam.
Geetha Priyanka says
Ragi is a must at our home, this recipe is sounds interesting and filling. I am saving this recipe to try next week as we are bored of same ragi mudde and kanji. Thanks for sharing at right time.
ArchanaPotdar says
Welcome. Please let me know about its reception!!
Sasmita Sahoo Samanta says
Useing Ragi flour here is such a healthy idea. Great share indeed !
ArchanaPotdar says
Thanks.
jagruti says
Great, you started using millet flour, suppose we all should, Ragi flour khichu is becoming my favourite too as cutting down on rice and rice flour recipes.
ArchanaPotdar says
😀 True we need to take care now. Thanks, Jagruti.
Mildly Indian says
I love saltier versions of the Ragi. yours looks so ready for trial, Archana.
ArchanaPotdar says
Thanks, Seema.
Preethi's Cuisine says
Ragi Khichu is so healthy and filling. A perfect snack anytime.
ArchanaPotdar says
😀 Thank you.
Priya Suresh says
Just love ragi very much and never fail to add them in our diet, Ragi khichu looks absolutely nutritious and filling as well.
ArchanaPotdar says
Thanks, Priya
Priyaa_jo says
Khichu is one of my favorite recipe but never tried with ragi flour 🙂 this is a new variation i have seen ever .. good job!
ArchanaPotdar says
Thanks.
Lavanya Jajee says
We do this in my family in Karnataka. From what I knew we are the only ones who made this. I did not know gujarathi people made something like made this.
When I started cooking I had a hard time making this or rice kichiya(we make a version of that one too in our family and had not heard of anyone else doing something similar but now I know) without lumps. I tried to come up with tricks to make smooth and a non lumpy kichiya. Finally (now more than 10 years ago) I found a trick- I heat the curd and water and all those in that step and heat it and while that is being heated I make a thick paste of ragi flour or rice flour with cold water on the side. When its time to add the paste I lower the heat and start adding the paste and keep stirring. No lumps at all. I hope this helps.
I am a big foodie myself and my kids are foodies for their age. They can smell and guess the majority of Indian spices in a dish.
ArchanaPotdar says
First Lavanya Ji thanks for taking time out to comment on the post.
As for the method of making a paste of the ragi/rice flour I do like it and will try it out. I am sure it will help.