Kheel Pnaiyaram

Name: Kheel Pnaiyaram
Cuisine: Indian
Ingredients: 2 cup Kheel; 2 cup Semolina; to taste Salt; 1/2 cup Curd; 1 tbsp Green chilli chopped; 2 tbsp Finely chopped beans; 2 tbsp Grated carrot; 1/2 tsp Red chilli powder; 1 tbsp Chopped onion; 10 to 12 Curry leaves; 1 tbsp Mustard seeds; 1 tbsp Olive oil; For serving :-; to taste coconut chutney or pudina chutney; as needed garnishing with curry leaves

Hem Lata Srivastava @cook_7850902

Delhi

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.

Hem Lata Srivastava @cook_7850902

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Ingredients

2 cupKheel
2 cupSemolina
to tasteSalt
1/2 cupCurd
1 tbspGreen chilli chopped
2 tbspFinely chopped beans
2 tbspGrated carrot
1/2 tspRed chilli powder
1 tbspChopped onion
10 to 12Curry leaves
1 tbspMustard seeds
1 tbspOlive oil
For serving :-
to tastecoconut chutney or pudina chutney
as neededgarnishing with curry leaves

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Steps

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 chilli powder,curd and water. Mix well all the ingredients and make a thick batter. keep aside for 15 minutes.
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, drizzle oil cover and cook for 4 to 5 minutes til the undersides is done.
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.