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Kheel Paniyaram

Kheel Paniyaram
Kheel Paniyaram
  • Prep time
  • Cooking time
  • Serves4 Person(s)
  • CategoryVeg
  • Cuisine TypeIndian
  • Good for breakfast
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About this Recipe

Paniyaram is a south Indian healthy breakfast dish. If you have leftover idli batter just add finely chopped vegetables and tempered with curry leaves, mustard seeds and make them easily, serve with coconut chutney. Paniyaram is made in a spacial 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 (puffed rice) which we buy on diwali festival. Since I have already made tikki by using kheel so this time I tried making kheel paniyaram which turned out quite tasty easy to make recipe.It happens quite often that the kheel used at Diwali is either distributed or is kept as it is. They turned out quite delicious, I hope you all liked it

Ingredients & Quantity
  • Kheel 2 cup
  • Semolina 2 cup
  • Salt to taste
  • Curd 1/2 cup
  • Green chili chopped 1 tbsp
  • Finely chopped beans 2 tbsp
  • Grated carrot 2 tbsp
  • Red chili powder 1/2 tsp
  • Chopped onion 1 tbsp
  • Curry leaves 10 to 12
  • Mustard seeds 1 tbsp
  • Olive oil 1 tbsp
  • coconut chutney or pudina chutney garnishing with curry leaves
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How to cook?
  1. Dry roast semolina and kheel separately and then make a fine powder. Take a large bowl, add semolina powder, kheel powder, salt, chopped vegetables, red chili powder,curd and water. Mix well all the ingredients and make a thick batter.
  2. Heat a tadka pan. Add 1 tsp oil, pop the mustard seeds and curry leaves, pour the tadka in kheel mixture and mix it well. Heat the paniyaram tawa over medium heat and grease each dent with a little oil. Pour a ladleful of batter in each dent, drizzl
  3. 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 more paniyaram similarly. Serve hot with chutney.
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