If your breakfast routine feels repetitive, it might be time to try Kathiyawadi khichu, a well-loved Gujarati snack made from jowar (sorghum) flour. It comes together in barely 10 to 15 minutes, needs only a handful of pantry staples, and uses very little oil or spice, making it a light yet satisfying start to the day for the whole family. Here is how you can recreate this simple dish at home.
What you will need
To make Kathiyawadi khichu, keep half a cup of jowar flour and half a cup of sour curd ready. You will also need one and a half cups of water, half a teaspoon of white sesame seeds, half a teaspoon of cumin seeds and a quarter teaspoon of asafoetida. For flavour, add a teaspoon of ginger-chilli paste along with a few curry leaves and some coriander leaves. For tempering, keep a teaspoon of ghee and half a teaspoon of groundnut oil handy, while half a teaspoon of pickle masala works well as a finishing sprinkle. Salt and turmeric go in as per taste.
Preparing the batter
Start by taking the jowar flour in a bowl. Thin out the sour curd with water, or use buttermilk instead if you prefer. Pour this diluted curd or buttermilk over the jowar flour and whisk it thoroughly so that no lumps remain. Once mixed, stir in salt and turmeric to taste.
Cooking it in the pan
Heat a pan on the stove and add the ghee. Once it is hot, add the asafoetida, cumin, white sesame seeds, ginger-chilli paste and curry leaves, and roast them well. When the tempering starts to release its aroma, pour in the buttermilk and jowar flour batter and let it cook on medium flame. Because this mixture tends to form lumps very quickly, keep stirring it continuously.
Cover, cook and serve hot
Once the batter starts thickening, lower the flame, cover the pan with a lid, and let it cook for another 3 to 5 minutes. Lift the lid every now and then to stir it so it does not stick to the bottom. Once it turns fully thick, switch off the gas and top it with finely chopped coriander leaves. Kathiyawadi khichu tastes best when served piping hot, right off the pan.
The finishing touches that make it special
Just before serving, drizzle a little extra ghee over the khichu to enhance its flavour, followed by some groundnut oil and a sprinkle of spicy pickle masala on top. This combination doubles up the taste of the dish. The first hot bite is enough to make you fall in love with its texture and flavour. All told, this jowar-based snack, ready in just 10 to 15 minutes, is an ideal choice for days when you are short on time but still want something warm, healthy and delicious on your breakfast table.
