Method 1: Combine coriander, jeera, ajwain, green chillies, oil and salt in a mixer jar. Make a very tough paste by grinding just once or twice without water. Put 3 cups water to boil in a thick bottom pot (I prefer a pressure cooker). Add the paste in it
Add green garlic. Bring it to a boil. Add papadkhar and mix everything well with a rolling pin. Add a little rice flour at a time while mixing continuously to avoid lumps. Combine well and make it lump free. By now, all the water will be soaked up by the flour.
Place an extra pan (like a roti tava) under the pot to control heat. Cover the pot and let it cook for 3-4 minutes. Confirm if cooked by tasting if it doesn't taste of raw flour. It looks wobbly when ready and the knife comes out clean when pricked in it. Take it out in a serving plate, pour peanut oil over it and sprinkle some methi masala over it. Serve hot.
Method 2: Combine coriander, jeera, ajwain, green chillies, oil and salt in a mixer jar. Make a very rough paste by grinding just once or twice without water. Put 1 and a half cups water to boil in a pot. Add the paste, green garlic and papadkhar. Bring it to a boil.
Take rice flour in a mixing bowl. Add the boiling water in the flour. Mix it all well with a rolling pin to make it lump-free. Prepare a steaming pot by adding 1 glass of water and place a stand in it. Take a plate that can fit in the steaming pot. Grease it. Put the flour mixture in it. Place the plate on the stand in the pot. Cover and cook on medium heat for 10-12 minutes. Take it out in a serving plate, pour peanut oil, sprinkle some methi masala and serve hot.
Regular khichu : Exclude coriander and garlic. Use chilli paste only. You can add ajwain and jeera directly in the water- no need to grind. Follow method 1 or 2 for the cooking procedure. I prefer method 2 for that as it maintains original authentic taste and texture.
