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!)