First, pour ½ cups of water into a big kadai. 1 chilli, 1 tsp cumin, 1/4 tsp ajwain, 1/4 tsp baking soda, and 1 tsp salt should be added. Baking soda is typically replaced with papad khar.
Stir thoroughly, then bring water to a boil for three minutes.Stir well after adding 1 cup of rice flour.
Stir often until all of the water has been absorbed by the rice flour.To create a light and airy mixture, break up the lumps.
When the rice flour is fully cooked, boil under cover for 6 minutes.Finally, savor the khichu sprinkled with pickle masala and peanut oil.