How to Make Papdi no Lot (Traditional & Healthy Version)
Papdi no Lot, also known as Khichu in Gujarati households, is a beloved steamed snack from the vibrant kitchens of West India, particularly Gujarat. This dish is celebrated for its soft, dough-like texture and gentle, earthy flavors that come from simple, wholesome ingredients. Traditionally made with rice flour (chawal ka atta), Papdi no Lot is seasoned with jeera (cumin seeds), green chilies, and a dash of hing (asafoetida), creating a comforting snack that is both light and satisfying. Papdi no Lot is often enjoyed during the monsoon season or as an evening snack, served hot with a drizzle of peanut oil and a sprinkle of methi masala or red chili powder. It's also commonly prepared during festivals like Navratri and is a favorite among families for its quick preparation and delightful taste. This healthy version uses minimal oil and retains all the authentic flavors, making it perfect for calorie-conscious individuals. Whether you're looking for a vegan snack or a gluten-free option, Papdi no Lot is a nutritious, delicious, and culturally rich addition to your Indian food repertoire.
Ingredients
Step-by-step instructions
Step 1 · In a heavy-bottomed kadhai or deep pan
In a heavy-bottomed kadhai or deep pan, bring 2 cups of water to a boil. Add salt, cumin seeds, sesame seeds, green chili, ginger, and hing. Stir well to infuse the flavors.
Step 2 · Reduce the heat to low
Reduce the heat to low. Gradually add rice flour, stirring continuously to avoid lumps. Use a wooden spatula (karchi) for best results.
Step 3 · Keep stirring and cook on low flame until the mixture thickens and ...
Keep stirring and cook on low flame until the mixture thickens and starts leaving the sides of the pan, forming a soft, pliable dough (lot).
Step 4 · Grease a plate or traditional thali with peanut oil
Grease a plate or traditional thali with peanut oil. Transfer the hot lot onto the plate, spreading it evenly using wet hands or a spatula.
Step 5 · Steam the spread dough in a steamer or over a pan of boiling water ...
Steam the spread dough in a steamer or over a pan of boiling water for 8-10 minutes, until set and glossy.
Step 6 · Drizzle lightly with peanut oil
Drizzle lightly with peanut oil, sprinkle red chili powder or methi masala as desired, and cut into pieces or serve directly with a spoon.
Why this recipe is healthy
Papdi no Lot is a steamed snack, meaning it avoids deep frying and excessive oil, keeping calories and saturated fat low. The use of rice flour and minimal oil makes it light on the stomach and easy to digest. Rich in fiber, iron, and plant-based protein, it supports satiety and metabolism. Its low glycemic index helps in maintaining stable blood sugar, making it a wise choice for weight loss and diabetic diets. It's also vegan-friendly, supporting plant-based nutrition.
A note on tradition
Papdi no Lot is deeply rooted in Gujarati culture, often enjoyed during the monsoon or as a light meal during religious fasting (upvas). It's a staple at family gatherings and is especially popular during Navratri, when light, sattvic foods are preferred. The dish showcases the Gujarati preference for steamed, minimally spiced snacks, making it both comforting and nourishing.