Leftover Rice Kuzhi Paniyaram Recipe

Cooking Directions

• STEP 1.In a blender, grind the leftover rice along with soaked lentils, ginger, green chilies, and salt to a smooth batter.
• STEP 2.Transfer the batter to a bowl and let it ferment for 4-5 hours or overnight.
• STEP 3.Heat a paniyaram pan and add a few drops of oil in each cavity.
• STEP 4.Pour a spoonful of batter into each cavity and cook on medium heat until the bottom turns golden brown.
• STEP 5.Flip the paniyarams using a skewer or spoon and cook the other side until golden brown and crispy.
• STEP 6.Remove from the pan and serve hot with coconut chutney or sambar.

Cooking Tips

• Make sure the batter is well fermented for soft and fluffy paniyarams.
• You can add finely chopped onions, curry leaves, and coriander 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

• Leftover Rice Kuzhi Paniyaram can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, you can either microwave them for a few seconds or lightly toast them on a pan.
• Serve the paniyarams hot with coconut chutney, tomato chutney, or sambar for a delicious South Indian snack.