1 and 1/2 cup all purpose flour or Maida (200 gram)
2 cup water(400 ml)
1/2 Tsp cumin (Jeera )
1/2 Tbsp sodium bicarbonate(papadam soda /papad soda)
salt as per taste
Heavy bottomed pan/ kadai/ bamboo steamer to steam and cook the dumplings.
sieve all purpose flour and add cumin and salt to it and mix it well. Now in a pan add water and let it boil well, once you see the bubbles in the water add sodium bicarbonate to it and let water boil for another 3 to 4 mins and off the flame. Now add the water to all purpose flour and mix it well with the spoon.
Now take a heavy bottomed pan and fill it with water and place the ring if you’re using kadai or heavy bottomed pan ( Ring is placed so that water doesn’t get in the plate of dumpling) and boil the water in medium flame. In the meanwhile take the plate in which you are going to steam the dumplings and grease it with oil, then take a bowl filled with normal water. Now wet your palm with the water and take a little portion of the mixed flour and make small flat balls with it and then place it in the greased plate. Repeat the same with the rest of the mixed flour. By this time water in the pan must have got boiled and now you can place the plate with the round flat dumplings on the ring and close it with the lid. Steam it on a medium flame for about 20 to 25 mins. After 25mins insert the knife in the dumpling which is at the centre of the plate, if the knife comes out clean then dumplings are ready.
Now once the Dumplings are ready take a little portion (Big lemon sized ball ) of the dumpling and close the lid again and mash it well with the hand and making it into ball and roll it into circle like how you make chapati but be sure to grease the board on which you’re going to roll and don’t roll it to too thin nor too thick ( the the thickness should be medium) and place it on the plastic sheet or butter paper. Repeat the same with the rest of the dumplings place them along with sheet in the sunlight to dry. Once they are dried you can store them in the air tight container for about 6 to 7 months and just roast it or fry it whenever you want to eat it.
You can also use puri press to make these khichiya.
Khichiya can also be served similar to that of masala papad. Roast the khichiya and add chopped onion, tomato and coriander and serve it.
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