Kheel Paniyaram Recipe (Puffed Rice Paniyaram)

hem lata srivastava

January 16, 2017

1656 Ratings

Time:Prep: 1h 30m|Cook: 15 M|Total: 1h 45min

Makes:4 Servings

Meal:Snack

Cuisine:South Indian Recipes

Paniyaram is a south Indian healthy breakfast dish. If you have leftover idli batter just add finely chopped vegetables, temper with curry leaves, mustard seeds and make them easily, serve with coconut chutney. Paniyaram is made in a special cookware called paniyaram chitti. Traditionally paniyaram made with fermented rice batter, paniyaram can make sweet and sour. Here I gave a twist make these paniyaram with kheel which is also known as puffed rice.

Serve Kheel Paniyaram along with Dhaniya Pudina Chutney for tea time snack or you can also serve it for breakfast.

If you like this recipe, you can also try other Paniyaram recipes such as

Serve Kheel Paniyaram along with Dhaniya Pudina Chutney for tea time snack or you can also serve it for breakfast.

If you like this recipe, you can also try other Paniyaram recipes such as

Ingredients

2 Puffed rice, (kheel)

2 Sooji (Semolina/ Rava)

Salt, to taste

1/2 Curd (Dahi / Yogurt)

1 Green Chilli, chopped

2 Green beans (French Beans), finely chopped

2 Carrot (Gajjar), grated

1/2 Red Chilli powder

1 Onion, chopped

10 to 12 Curry leaves

1 Mustard seeds (Rai/ Kadugu)

1 Extra Virgin Olive Oil

Instructions for Kheel Paniyaram Recipe (Puffed Rice Paniyaram)

To begin making the Kheel Paniyaram recipe, dry roast semolina and kheel separately and then make a fine powder.

Take a large bowl, add semolina powder, kheel powder, salt, chopped vegetables, red chili powder, curd and water. Mix well all the ingredients to make a thick batter.

Heat a tadka pan. Add 1 teaspoon oil, pop the mustard seeds, curry leaves, pour the tadka in kheel mixture and mix it well.

Heat the paniyaram tawa over medium heat and grease each dent with a little oil. Pour a ladleful of batter in each dent, drizzle oil cover and cook for 4 to 5 minutes till the undersides is done.

Open the lid and turn them over using a wooden spoon and drizzle little oil and continue to cook for 4 to 5 minutes until both the sides are evenly cooked. Prepare other paniyaram similarly and serve hot.

Serve Kheel Paniyaram along with Dhaniya Pudina Chutney for tea time snack or you can also serve it for breakfast.