Kheel Paniyaram: A Unique South Indian Snack Recipe
1 hour 40 minutes
876 reads
About Kheel Paniyaram: A Unique South Indian Snack Recipe
Spice up your breakfast routine with this innovative twist on the classic South Indian Paniyaram! This recipe uses leftover kheel (puffed rice) from Diwali, cleverly combined with semolina, yogurt, and vibrant vegetables for a delightful and surprisingly easy-to-make snack. Inspired by a need to use up festive leftovers, this Kheel Paniyaram recipe resulted in soft, flavorful, and utterly unique paniyarams. It's a fantastic way to repurpose ingredients and impress your family and friends with a delicious and unexpected dish.Whether you're a seasoned cook or a beginner, this recipe is a guaranteed crowd-pleaser. Get ready for a flavor explosion that will redefine your breakfast experience!
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Recipe Time & More
Prep1 hour 30 minutes
Cook10 minutes
Total1 hour 40 minutes
Ingredients
Dry Ingredients
- 2 cup Kheel puffed rice
- 2 cup Semolina suji
- 1.5 tsp Salt adjust to taste
- 1/2 tsp Chili Powder red
Vegetables
Tempering Ingredients
- 1 tbsp Mustard Seeds rai
- 10 leaves Curry Leaves
- 1 tbsp Olive Oil or any neutral cooking oil
Serving Suggestion
- Coconut Chutney Or Pudina Chutney for serving
Instructions
Prepare the Batter
- Dry roast the semolina and kheel separately until lightly golden. Allow to cool completely, then grind into a fine powder using a spice grinder or blender.
- In a large bowl, combine the semolina powder, kheel powder, salt, red chili powder, and chopped vegetables.
- Add the yogurt and gradually incorporate water, mixing until a thick, smooth batter forms. The consistency should be slightly thicker than pancake batter.
Make the Tempering
- Heat the olive oil in a small pan over medium heat. Add the mustard seeds and let them splutter.
- Add the curry leaves and sauté for a few seconds until fragrant.
- Pour the tempering into the paniyaram batter and mix well.
Cook the Paniyaram
- Heat a paniyaram pan (or a non-stick pan with small wells) over medium heat. Lightly grease each well with oil.
- Pour a ladleful of batter into each well, filling them about ¾ full.
- Cook for 2-3 minutes, or until the edges are set and the bottom is golden brown.
- Gently turn each paniyaram using a toothpick or wooden skewer.
- Cook for another 2-3 minutes on the other side, until golden brown and cooked through.
- Serve hot with your favorite chutney.
Recipe Notes
Expert Tips for Perfect Kheel Paniyaram
- For a crispier paniyaram, use a well-seasoned paniyaram pan.
- Adjust the amount of water in the batter to achieve your desired consistency. It should be pourable but not runny.
- Don't overcrowd the paniyaram pan; this will ensure even cooking.
- Experiment with other vegetables! Finely chopped bell peppers, zucchini, or even spinach would be delicious additions.
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Recipe Nutrition
Calories: 354kcalCarbohydrates: 63gProtein: 12gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSodium: 855mgFiber: 4gSugar: 2g
Hem Lata Srivastava
Articles: 200
5 Comments
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Absolutely mouthwatering! Great share.
Looks so wonderful! Thanks for posting.
This is so inspiring! Can’t wait to cook it.
This is so tempting! Can’t wait to cook it.
What a flavorful dish! Thanks for sharing.