Palaada or Rice Crepe
  • Rice flour, without any grains- 1 cup
  • Egg, large- 1
  • Coconut milk, thick- 1 cup
  • Water- ¾ cup
  • Salt- ¼ tsp
  1. Sieve the rice flour to get rid of any grains present in it.
  2. In a blender, grind the rice flour, egg and coconut milk into a smooth paste.
  3. Pour the batter into a large bowl.
  4. Rinse the blender with ¾ cup water and pour it into the batter.
  5. Add salt and combine well.
  6. Place a non-stick pan over medium high heat.
  7. Grease the pan with cooking spray.
  8. When the pan turns hot, pour a ladle of batter on it.
  9. Immediately, swirl the pan so that the batter spreads throughout the pan.
  10. In less than a minute, the crepes will get cooked and the sides of the crepe will get crispy.
  11. Place the crepe on a plate, let cool down for a few seconds.
  12. Fold the crepe into semi circle and then into a triangular shape.
  13. You could also fold it lengthwise.
  14. If the crepe is thick, you could add some more water to the batter to make thin palaada.
  15. Serve hot along with chicken or mutton (Goat) curry.
The batter constituency will change depending on the thickness of coconut milk you are using.
The ratio for rice: egg is 1:1.
To thin down the batter, add enough water.
Make sure the pan is very hot.
Recipe by Cooking with Thas at