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Corn Garlic Khichu

 

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Khichu made from rice flour is famous amongst Gujarati’s but now a day it is famous and popular amongst all of us. There are many varieties of khichu now a day. Here is khichu made from Corn with the combination of garlic, rice flour and moong dal flour which is healthy, tasty and full of fiber and it is low calorie.

Corn Garlic Khichu recipe - How to make Corn Garlic Khichu

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Starters / Snacks

Preparation Time:    Cooking Time:    Total Time:    Makes 4 serving

Ingredients

3 cups water
a pinch of asafoetida (hing)
a pinch of soda bi-carb
4 tsp ginger-green chilli paste
1 cup sweet corn kernels (makai ke dane)
1 1/2 cups rice flour (chawal ka atta)
1/2 cup chilkewali moong dal (green gram) flour
1 cup curds (dahi)
salt to taste

For The Tempering
2 tsp oil
2 tsp crushed garlic (lehsun)
4 tsp methia masala

For The Garnishing
 few chopped coriander (dhania) leaves

Method
    Method
  1. Heat water in non stick pan, when boiled add soda bi-carb, chili ginger paste, asafoetida,and corn, mix well.
  2. Add rice flour, moong dal flour, salt and curd, mix well.
  3. Stir for 2-3 minutes.
  4. Transfer half of the mixture to greased thali, steam in a steamer for 10-12 minutes.
  5. Similarly steam the other thali for remaining mixture.
  6. Transfer to greased bowl, unmould in serving plate.

For the tempering
    For the tempering
  1. Heat oil in non stick pan, add chopped garlic, stir for a minute, switch off the gas.
  2. Add methia masala.
  3. Pour this tempering on khichu.
  4. Serve hot garnished with coriander leaves.

Handy Tip
    Handy Tip
  1. Chilkewali moong dal flour is readily available in market, but if you don’t have the flour, you can crush chilkewali moong dal and strain the same and can use the same in place of moong dal flour.
  2. You can add more moong dal flour and curd also.
  3. If you want to omit tempering you can omit the same and can serve only steamed khichu also, it will be corn khichu instead of Corn garlic khichu.

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