South Indian RecipesSnackVegetarian

Kheel Paniyaram Recipe (Puffed Rice Paniyaram)

Name: Kheel Paniyaram Recipe (Puffed Rice Paniyaram)
Prep time: 90 min
Cook time: 15 min
Total time: 105 min
Yield: 4 servings
Cuisine: South Indian Recipes
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 extra virgin olive oil

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🇮🇳

Calories

620kcal

Estimated Cost

₹300-450

Carbs64g

Protein26g

Fats29g

Servings Scaler

Instructions

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

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Recipe Source: archanaskitchen.com

South Indian RecipesSnackVegetarian

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🇮🇳

Cook Time1h 45m

Calories

620kcal

Est. Cost₹300-₹450

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

64g(41%)

Protein

26g(17%)

Fats

29g(42%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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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