| • | Take a wide vessel (handi) and put 2 ½ cups of water in it.
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| • | Put it over the flame and bring it to boil.
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| • | Now add chilli powder, cumin seeds, soda-bi-carb, green chillies, salt and a pinch of hing into it.
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| • | Mix well and let it boil for few minutes.
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| • | Now slowly add rice flour and keep stirring so that no lumps are formed.
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| • | Cover the vessel with a lid and cook for 10 more minutes.
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| • | Now put oil and coriander and mix it properly.
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| • | Serve hot Rice Khichu with papad. |
