Kheel Paniyaram Recipe (Puffed Rice Paniyaram)
Introduction
Kheel Paniyaram, a delightful and healthy variation of the traditional South Indian breakfast dish, brings a unique twist to the classic recipe by incorporating puffed rice, also known as kheel. If you’re familiar with the traditional Paniyaram, made from fermented rice batter, this dish offers a flavorful departure, making it even more accessible and fun to prepare. Typically, Paniyaram is enjoyed as a savory or sweet treat, and here, the puffed rice combined with semolina and an array of vibrant vegetables makes for a delicious snack. Whether you enjoy it as a hearty breakfast or a light snack, the dish is sure to tantalize your taste buds.
With a crispy, golden-brown exterior and a soft, fluffy interior, Kheel Paniyaram can be easily whipped up using leftover idli batter, and it’s an ideal choice for those seeking a nutritious meal with a twist. Whether you serve it with traditional coconut chutney or a tangy Dhaniya Pudina Chutney, this snack will transport you straight to the heart of South India.
Ingredients
Here’s a list of ingredients you’ll need for the Kheel Paniyaram recipe:
| Ingredient | Quantity |
|---|---|
| Puffed rice (kheel) | 2 cups |
| Sooji (Semolina/Rava) | 2 cups |
| Salt | To taste |
| Curd (Dahi/Yogurt) | 1/2 cup |
| Green Chilli, chopped | 1 tablespoon |
| Green beans (French Beans), finely chopped | 2 tablespoons |
| Carrot (Gajjar), grated | 2 tablespoons |
| Red Chilli powder | 1/2 teaspoon |
| Onion, chopped | 1 tablespoon |
| Curry leaves | 10-12 leaves |
| Mustard seeds (Rai/Kadugu) | 1 tablespoon |
| Extra Virgin Olive Oil | 1 tablespoon |
Allergen Information
The key ingredients in this recipe are gluten-free, making it suitable for individuals with gluten sensitivity. It does contain dairy due to the use of curd (yogurt), so it’s important to note that this recipe is not vegan. If you are looking to make it vegan, you can substitute the curd with a non-dairy yogurt alternative such as coconut or soy yogurt. This recipe also contains mustard seeds, which some people may be allergic to, so it’s essential to take care when preparing this dish for those with mustard allergies.
Dietary Preferences
This dish is ideal for those following vegetarian diets as it does not contain any meat products. Additionally, Kheel Paniyaram is an excellent option for those seeking to enjoy a gluten-free meal as long as they ensure the semolina used is gluten-free, as some brands may contain traces of gluten. The use of olive oil provides a healthier fat option, making it a more heart-healthy alternative compared to traditional oils. The combination of vegetables like carrots, beans, and green chilies boosts the nutritional value of this dish, making it a well-rounded snack or breakfast option.
Tips and Advice
- Customizing the vegetables: Feel free to mix and match your choice of vegetables based on what you have available. Bell peppers, peas, or spinach can also make wonderful additions.
- Making the batter thicker: The batter should be thick to achieve the perfect consistency for Paniyaram. If the batter is too runny, it may not hold its shape in the pan. If this happens, add a little extra semolina to thicken the batter.
- Tadka or tempering: The tempering of mustard seeds and curry leaves in oil before mixing it with the batter adds a burst of flavor to the Paniyaram. Don’t skip this step for the best results.
- Cooking tip: Use a well-seasoned Paniyaram pan or a non-stick pan to ensure that the Paniyaram cooks evenly and doesn’t stick to the surface. Drizzling a little oil into each dent of the pan ensures that they crisp up beautifully.
- Serving suggestions: Serve the Paniyaram with coconut chutney, tamarind chutney, or the suggested Dhaniya Pudina Chutney for an enhanced flavor profile. These chutneys add an extra layer of freshness and tanginess that complements the mildly spicy and savory Paniyaram.
Instructions
Follow these simple steps to prepare the perfect Kheel Paniyaram:
-
Prepare the ingredients: Begin by dry roasting the semolina (sooji) and puffed rice (kheel) separately in a pan. Roast them until they turn light golden brown, then grind each into a fine powder. Set them aside.
-
Make the batter: In a large mixing bowl, combine the semolina powder, puffed rice powder, salt, and your chopped vegetables—green beans, grated carrots, and chopped onions. Add the chopped green chilies, red chili powder, and curd (yogurt). Gradually add water to achieve a thick batter consistency. Mix everything thoroughly to ensure the ingredients are well incorporated.
-
Prepare the tempering (Tadka): Heat a tadka pan (or small frying pan) and add 1 teaspoon of olive oil. Once hot, add mustard seeds and let them pop. Toss in the curry leaves and fry for a few seconds. Pour the tadka into the batter mixture and mix well to distribute the flavors.
-
Cook the Paniyaram: Heat the Paniyaram pan (also called Paniyaram chitti) on medium heat. Lightly grease each indent with a little oil. Spoon a ladleful of the batter into each indent, ensuring they are about halfway full. Cover the pan with a lid and cook for 4 to 5 minutes, allowing the undersides to become golden brown and crisp.
-
Flip and finish cooking: Once the underside is cooked, flip each Paniyaram using a wooden spoon or skewer. Drizzle a bit more oil on top and cover the pan again, cooking for an additional 4 to 5 minutes or until both sides are evenly browned.
-
Serve hot: Once all Paniyarams are cooked, remove them from the pan and serve immediately. Pair with coconut chutney, Dhaniya Pudina chutney, or any chutney of your choice for an extra burst of flavor.
Conclusion
Kheel Paniyaram is a delightful and healthy twist on the classic South Indian breakfast dish. With the addition of puffed rice and semolina, this recipe is not only easy to prepare but also offers a burst of flavor with the combination of vegetables and tempering spices. Perfect for breakfast or a tea-time snack, it is sure to be a hit with your family and friends. So, give this unique recipe a try and enjoy the crispy, savory goodness that only South Indian cuisine can offer!
