### TranslatedIngredients: 2 cups Puffed rice - (kheel),2 cups Sooji (Semolina/ Rava),Salt - to taste,1/2 cup Curd (Dahi / Yogurt),1 tablespoon Green Chilli - chopped,2 tablespoons Green beans (French Beans) - finely chopped,2 tablespoons Carrot (Gajjar) - grated,1/2 teaspoon Red Chilli powder,1 tablespoons Onion - chopped,10 to 12 Curry leaves,1 tablespoon Mustard seeds,1 tablespoon Extra Virgin Olive Oil ### PrepTimeInMins: 90 ### CookTimeInMins: 15 ### TotalTimeInMins: 105 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Snack ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Kheel Paniyaram recipe, 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 to make a thick batter.  Heat a tadka pan. Add 1 teaspoon oil, pop the mustard seeds, 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 till the undersides is done.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 other paniyaram similarly and serve hot.Serve Kheel Paniyaram along with Dhaniya Pudina Chutney for tea time snack or you can also serve it for breakfast.
