Boil the 2.5 cups of water in a saucepan (preferably a non-stick one). Once the water starts to boil add the cumin seeds, carom seeds, green chili paste, salt, and asafoetida and boil for 1-2 minutes.

Add the baking soda, oil, and rice flour. Stir with a dampened wooden spoon until it’s as smooth as possible. You might still have a few lumps here and there, don’t worry about it! Once all the water and flour is incorporated, cover and cook on low heat for 3 minutes.

Transfer the kichu to a large bowl and let it cool to the touch. Grease your hands with oil and knead the dough until it’s nice and smooth!

Steam the dough on a well-oiled tray until a knife inserted comes out clean. This should take about 30 minutes.

Serve while hot with a pinch of red chili pepper, dash of oil and additional green chili (if you like it spicy!). The best way to eat this is with your hands, nothing beat getting your hands all greasy and sticky with kichu. It’s actually one of the reasons why I love kichu so much! Enjoy!