Leftover Rice Kuzhi Paniyaram Recipe|Paniyaram Varieties - Leftover Rice Recipes

I got this recipe from my friend Shalini.I had some leftover rice lying in my pantry.I asked her to suggest me some interesting recipes using it.She immediately told me about this kuzhi paniyaram recipe.I ground the batter in the afternoon and prepared paniyaram for dinner. It was very nice ,soft as well as puffy and we loved it very much. I used mixie to grind the batter which made my job much more easier.In this recipe I used sour curd. So the batter takes less time to ferment ( For me it took 4 hours). Based on the weather in ur place , the fermentation time differs.It may need maximum of 6-8 hours. If u grind the batter in the morning / afternoon (around 1pm) , u can use it for dinner.But my friend told this paniyaram can be made immediately after grinding the batter.Thank u so much Shalini for this yummy recipe.Do try this friends , u’ll love it a lot.Adding cooking soda is a must for this recipe. U can also try ENO fruit salt instead of cooking soda.Hope it gives the same result. :)

If u r interested, do check out my

• Oats kaara paniyaram using leftover idli/dosa batter
• Paniyaram varieties ( My MIL's special recipes)

Leftover rice Kuzhi paniyaram

Leftover rice Kuzhi paniyaram - How to make instant kuzhi paniyaram using leftover cooked rice

Cuisine: South Indian

Category: Breakfast/dinner

Serves: Serves 4

Prep time: 120 Minutes

Cook time: 5 Minutes

Total time: 125 Minutes

Chitra Ganapathy

INGREDIENTS

To grind Raw rice ( Good quality sona masoori) – 1.5 cups Leftover cooked rice – 1 cup (Sadham) Sour curd – 1/2 cup Green chillies – 2 nos Salt – As needed Water – as needed To add in the batter Cooking soda – A big pinch Big onion – 2 nos (finely chopped) Curry leaves – few (-do-) Ginger – 1/2 inch piece (finely chopped) Coriander leaves - few

METHOD

Wash & Soak the raw rice and leftover rice together for 2 hours.Then drain all the soaked water and grind it to a smooth paste adding sour curd , green chillies ,salt using required water.Consistency should like dosa batter. After 4 hours or 8 hours of fermentation ( skip cooking soda if you leave the batter for over night fermentation. You should add soda if you leave for 4 hours), add cooking soda ,finely chopped onions, ginger, curry leaves and coriander leaves. Mix well. Heat paniyaram pan. Add 1 tsp oil in each hole and pour the batter till 3/4th of the pan. Cover it with a lid and cook for few minutes. Then flip the paniyaram and cook the other side for few more minutes. Remove using a fork / spoon and serve it hot with chutney ! Enjoy !

Note

Urad dal & methi seeds are not necessary for this recipe. Still paniyaram comes out fluffy and soft. Please add the cooking soda just before u make paniyaram. If you leave the batter for overnight fermentation or 12 hours, soda is not necessary. Tastes the best when served hot !!

Enjoy this easy, yummy leftover rice paniyaram for your dinner or breakfast!! 

Technorati Tags: kuzhi paniyaram,paniyaram pan,paniyaram recipe,kuzhi paniyaram recipe,kuzhi paniyaram south indian,south indian breakfast recipes,breakfast recipes,paniyaram varieties,paniyaram varieties south indian,paniyaram varieties recipe,kuli paniyaram,kuli paniyaram varieties