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The origin of Khichu is tied to the agricultural practices of Gujarat. It was initially prepared as part of the process of making papad (thin, crispy, seasoned dough wafers). When the dough for the papad was made, the leftover dough would be cooked and consumed as Khichu. Over time, this practical use of leftover dough evolved into a popular snack on its own. It is also known for its simplicity , unique texture & ease of making. Khichu is best enjoyed hot, immediately after cooking, as it hardens and becomes less palatable when it cools. It is typically accompanied by a drizzle of Peanut oil or sesame oil and to be garnished with mango pickle masala on top, which enhances its flavor. It is popular, especially during the monsoon and winter seasons, as it is warming and comforting. Khichu is relatively low in calories, that is making it a light and healthy breakfast option and also as light & digestive dinner option. It is a beloved dish in all Gujarati households, appreciated for its ease of preparation, comforting taste, and cultural significance.