{"id":4609,"date":"2013-05-20T07:27:00","date_gmt":"2013-05-20T07:27:00","guid":{"rendered":""},"modified":"2025-03-06T12:32:00","modified_gmt":"2025-03-06T12:32:00","slug":"kuzhi-paniyaram-paniyaram-varieties","status":"publish","type":"post","link":"https:\/\/www.chitrasfoodbook.com\/kuzhi-paniyaram-paniyaram-varieties\/","title":{"rendered":"Leftover Rice Kuzhi Paniyaram Recipe|Paniyaram Varieties – Leftover Rice Recipes"},"content":{"rendered":"
\n
\n\"Leftover<\/a><\/div>\n
\n<\/div>\n
\nI 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.<\/div>\n
<\/div>\n
 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.<\/div>\n
<\/div>\n
 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. <\/div>\n
<\/div>\n
Do try this friends , you\u2019ll 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. \ud83d\ude42<\/p>\n

If you r interested, do check out my<\/p>\n<\/div>\n

\n