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

Leftover rice kuzhi paniyaram
I got this kuzhi paniyaram recipe using leftover rice 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, crispy outside, puffy and very soft inside. 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 your place , the fermentation time differs.It may need maximum of 6-8 hours.
 If you grind the batter in the morning / afternoon (around 1pm) , you can use it for dinner. But my friend told this paniyaram can be made immediately/ instantly after grinding the batter. Thank you so much Shalini for this yummy recipe. 
Do try this friends , you’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 you r interested, do check out my

Leftover rice kuzhi paniyaram

Leftover rice Kuzhi paniyaram

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: 4
Prep time: 120 Minutes
Cook time: 5 Minutes
Total time: 125 Minutes

INGREDIENTS

To grind
  • Raw rice ( Good quality sona masoori) – 2 cups
  • Leftover cooked rice – 1 cup (Sadham)
  • Sour curd – 1/2 cup
  • Green chillies – 2 to 3 nos
  • Salt – As needed
  • Water – as needed
To add in the batter
  • Cooking soda / baking 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  ( skip cooking soda if you leave the batter for over night or 8 hours 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 in low to medium flame. Then flip the paniyaram and cook the other side for few more minutes.

  • Remove using a fork / spoon and serve it hot with chutney !
Leftover rice paniyaram

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 you 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!! 

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12 thoughts on “Leftover Rice Kuzhi Paniyaram Recipe|Paniyaram Varieties – Leftover Rice Recipes”

  9. Laxmipriya

    wow.. it is so tempting.. nice clicks.. have made paniyarams with dosa batter.. never tried this way.. nice idea to use left over rice.. 🙂

    Reply
  10. Divya Shivaraman

    What a beautifully cooked paniyaram's…that crisp is on the sides…wonderful presentation

    Reply
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