Kheel Paniyaram Recipe (Puffed Rice Paniyaram)
A vegetarian South Indian Recipes recipe with puffed rice - (kheel), sooji (semolina/ rava), salt - to taste. Ready in 1h 45m, serves 4.
Curated byAditi Iyer🇮🇳
- 1
To begin making the Kheel Paniyaram recipe, dry roast semolina and kheel separately and then make a fine powder
red chilli powder(1/2 teaspoon) - 2
Take a large bowl, add semolina powder, kheel powder, salt, chopped vegetables, red chili powder, curd and water
salt - to tastecurd (dahi / yogurt)(1/2 cup)green chilli - chopped(1 tablespoon)tablespoons green beans (french beans) - finely chopped(2)red chilli powder(1/2 teaspoon)tablespoons onion - chopped(1) - 3
Mix well all the ingredients to make a thick batter
- 4
Heat a tadka pan
- 5
Add 1 teaspoon oil, pop the mustard seeds, curry leaves, pour the tadka in kheel mixture and mix it well
to 12 curry leaves(10)mustard seeds(1 tablespoon) - 6
Heat the paniyaram tawa over medium heat and grease each dent with a little oil
- 7
Pour a ladleful of batter in each dent, drizzle oil cover and cook for 4 to 5 minutes till the undersides is done
- 8
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
- 9
Prepare other paniyaram similarly and serve hot
- 10
Serve Kheel Paniyaram along with Dhaniya Pudina Chutney for tea time snack or you can also serve it for breakfast
Nutrition Facts
Per serving
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Kheel Paniyaram Recipe (Puffed Rice Paniyaram)
A vegetarian South Indian Recipes recipe with puffed rice - (kheel), sooji (semolina/ rava), salt - to taste. Ready in 1h 45m, serves 4.
Curated byAditi Iyer🇮🇳
Directions
10 steps- 1
To begin making the Kheel Paniyaram recipe, dry roast semolina and kheel separately and then make a fine powder
red chilli powder(1/2 teaspoon) - 2
Take a large bowl, add semolina powder, kheel powder, salt, chopped vegetables, red chili powder, curd and water
salt - to tastecurd (dahi / yogurt)(1/2 cup)green chilli - chopped(1 tablespoon)tablespoons green beans (french beans) - finely chopped(2)red chilli powder(1/2 teaspoon)tablespoons onion - chopped(1) - 3
Mix well all the ingredients to make a thick batter
- 4
Heat a tadka pan
- 5
Add 1 teaspoon oil, pop the mustard seeds, curry leaves, pour the tadka in kheel mixture and mix it well
to 12 curry leaves(10)mustard seeds(1 tablespoon) - 6
Heat the paniyaram tawa over medium heat and grease each dent with a little oil
- 7
Pour a ladleful of batter in each dent, drizzle oil cover and cook for 4 to 5 minutes till the undersides is done
- 8
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
- 9
Prepare other paniyaram similarly and serve hot
- 10
Serve Kheel Paniyaram along with Dhaniya Pudina Chutney for tea time snack or you can also serve it for breakfast
About this recipe
A vegetarian South Indian Recipes recipe with puffed rice - (kheel), sooji (semolina/ rava), salt - to taste. Ready in 1h 45m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
