Kheel paniyaram Recipe

Cooking Directions

• STEP 1.Soak rice and lentils in water for 4-5 hours.
• STEP 2.Drain the water and grind the soaked rice and lentils into a smooth batter.
• STEP 3.Add puffed rice to the batter and mix well. Let it ferment for 6-8 hours.
• STEP 4.Heat a paniyaram pan and add a little oil in each cavity.
• STEP 5.Pour the batter into the cavities and cook on medium heat until golden brown.
• STEP 6.Flip the paniyarams and cook the other side until crispy and cooked through.
• STEP 7.Serve hot with coconut chutney or sambar.

Cooking Tips

• Make sure to soak the rice and lentils for at least 4-5 hours to get a smooth batter.
• Fermenting the batter adds a nice tangy flavor to the paniyarams.
• You can add chopped onions, green chilies, and curry leaves to the batter for extra flavor.
• If you don't have a paniyaram pan, you can use a regular non-stick pan and make small round pancakes instead.

Storage and Serving

• Kheel paniyaram is best served hot and fresh.
• You can store any leftover paniyarams in an airtight container in the refrigerator for up to 2 days.
• To reheat, you can microwave them for a few seconds or heat them in a pan until warm.
• Serve with coconut chutney or sambar for a delicious South Indian snack.