Kheel Paniyaram Recipe
Course: Snack
Cuisine: South Indian
Diet: Vegetarian
Description:
Kheel Paniyaram is a popular South Indian snack made from leftover idli batter, often enhanced with vegetables and puffed rice. This version features puffed rice (kheel) along with semolina, making it a crunchy, flavorful dish that’s perfect for breakfast or evening snacks. The dish is tempered with mustard seeds and curry leaves, adding a delightful aroma. Serve it with coriander mint chutney and masala tea for a complete treat.
Ingredients:
- 2 cups puffed rice (kheel)
- 2 cups semolina
- Salt, to taste
- 1/2 cup curd
- 1 tbsp chopped green chilies
- 2 tbsp finely chopped green beans
- 2 tbsp grated carrots
- 1/2 tsp red chili powder
- 1 tbsp chopped onion
- 10 curry leaves
- 1 tbsp mustard seeds
- 1 tbsp olive oil
Preparation Time: 90 minutes
Cook Time: 15 minutes
Instructions:
- Start by roasting the semolina and puffed rice separately until lightly browned. Once roasted, grind them together into a fine powder using a mixer grinder.
- In a large bowl, combine the semolina powder, puffed rice powder, salt, chopped green chilies, green beans, grated carrots, red chili powder, and curd. Add water and mix well to form a batter-like consistency.
- In a tempering pan, heat the olive oil. Add mustard seeds and curry leaves. Let them splutter for about 10 seconds, then pour this tempering over the batter mixture and stir to combine.
- Heat a paniyaram pan and drizzle some oil into each portion. Pour the batter into the cavities of the pan. Drizzle a little more oil on top of each portion.
- Cook the paniyaram on medium heat for 4 to 5 minutes on each side or until golden brown and crispy.
- Serve hot with coriander mint chutney and a cup of masala tea. Enjoy your delicious Kheel Paniyaram as a snack or breakfast treat!
Note: You can customize this recipe by adding your favorite vegetables or spices.
