Kheel Paniyaram Recipe (Puffed Rice Paniyaram)

hem lata srivastava
Kheel Paniyaram Recipe (Puffed Rice Paniyaram)
415 ratings.

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

  1. Paneer Stuffed Kuzhi Paniyaram Recipe
  2. Quinoa Sweet Paniyaram Recipe
  3. Panchratan Dal Paniyaram Recipe                

Course: Snack
Diet: Vegetarian
Prep in

90 M

Cooks in

15 M

Total in

105 M

Makes:

4 Servings

Ingredients

  • 2 cups Puffed rice , (kheel)
  • 2 cups Sooji (Semolina/ Rava)
  • Salt , to taste
  • 1/2 cup Curd (Dahi / Yogurt)
  • 1 tablespoon Green Chilli , chopped 
  • 2 tablespoons Green beans (French Beans) , finely chopped
  • 2 tablespoons Carrot (Gajjar) , grated
  • 1/2 teaspoon Red chilli powder
  • 1 tablespoons Onion , chopped
  • 10 to 12 Curry leaves
  • 1 tablespoon Mustard seeds
  • 1 tablespoon Olive Oil

How to make Kheel Paniyaram Recipe (Puffed Rice Paniyaram)

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

  2. 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.  

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

  4. 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.

  5. 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.

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

you can also add more vegetable as per your choice .

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Last Modified On Monday, 16 January 2017 12:04
     
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