It looks and feels like a lace with an incredibly soft texture…
Palaada or rice crepe is a popular breakfast specialty in Kerala cuisine. My mom makes this quite often and is a must-have breakfast dish on special occasions. Not just adults, even the kids love it, as it just melts in your mouth. When the adults enjoy palaada along with chicken or mutton curry, kids will be seen enjoying it with milk and sugar.
For making thin and soft palaada, we need to ensure the batter has the right consistency. The batter should have a thin nd watery consistency. Also, while cooking, the pan should be very hot, otherwise it wouldn’t come out well. Do follow this recipe, and you will end up making perfect palaadas.
Palaada Cooking Video With Rice Flour
Palaada or Rice Crepe
Ingredients
- White basmati rice- 1 cup (or use Sona Masoori rice)
- Egg, large- 1
- Thin Coconut milk- 2 1/2 cups
- Water- 1/2 cup
- Salt- 1/2 tsp
Instruction
- I prefer basmati rice, can be replaced with Sona Masoori rice.
- Soak the rice in water for at least 4 hours.
- After soaking, take the rice in a strainer & rinse it under running water till the water turns clear.
- Add the rice to a blender jar.
- For 1 cup rice, have to add 1 egg.
- Add the egg & 2 cups thin coconut milk. I added canned coconut milk, if it’s thick add some water to the thick coconut milk to thin it down.
- Or you can add freshly squeezed coconut milk- from grated coconut.
- Grind to a smooth batter without any grains.
- Pour the batter to a large bowl
- For making paper thin palaada, the batter consistency has to be perfect, it has to be thin.
- To make the batter thin, I added 1/2 cup thin coconut milk & 1/2 cup water. Or you can just add 1 cup water.
- Ensure the batter is not super thin, the palaada will break apart while cooking.
- Add 1/2 tsp salt, combine well.
- We can make the palaadas right away.
- Place a non-stick pan over medium heat. Let the pan turn hot.
- Grease the pan with cooking spray.
- Pour a large spoonful of the batter.
- Immediately, swirl the pan so that the batter spreads throughout the pan & some on the sides.
- Don’t have to cover the pan with the lid.
- Let cook for 2 minutes and let the sides of the palaada turn crispy & lace like.
- Transfer the palaada or crepe onto a plate.
- Fold the palaada into a semi circle and then to a triangular shape.
- You could also fold it lengthwise.
- This is a breakfast delicacy in Kerala, served with chicken, mutton, or beef curries. The palaada will just melt in your mouth.
- For kids, you can add some milk or coconut milk, sprinkle it with sugar.
- Enjoy.
Tips:
- The batter consistency will change depending on the thickness of the 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 hot before pouring the batter.
Palaada or Rice Crepe
Prep time
Cook time
Total time
Author: Thas
Serves: 14
Ingredients
- White basmati rice- 1 cup (or use Sona Masoori rice)
- Egg, large- 1
- Thin Coconut milk- 2½ cups
- Water- ½ cup
- Salt- ½ tsp
Instructions
- I prefer basmati rice, can be replaced with Sona Masoori rice.
- Soak the rice in water for at least 4 hours.
- After soaking the rice, take the rice in a strainer & rinse it under running water till the water turns clear.
- Add the soaked & rinsed rice to a blender jar.
- For 1 cup rice, have to add 1 egg.
- Add the egg & 2 cups of thin coconut milk. I added canned coconut milk, if it's thick add some water to the thick coconut milk to thin it down.
- Or you can add freshly squeezed coconut milk- from grated coconut.
- Grind to a smooth batter without any grains.
- Pour the batter to a large bowl
- For making paper thin palaada, the batter consistency has to be perfect, has to be thin.
- To make the batter thin, I added ½ cup thin coconut milk & ½ cup water. Or you can just add 1 cup water.
- Ensure the batter is not super thin, the palaada will break apart while cooking.
- Add ½ tsp salt, combine well.
- We can make the palaadas right away.
- Place a non-stick pan over medium heat. Let the pan turn hot.
- Grease the pan with cooking spray.
- Pour a large spoonful of the batter.
- Immediately, swirl the pan so that the batter spreads throughout the pan & some on the sides.
- Don't have to cover the pan with the lid.
- Let cook for 2 minutes and let the sides of the palaada turn crispy & lace like.
- Transfer the palaada or crepe onto a plate.
- Fold the palaada into a semi circle and then to a triangular shape.
- You could also fold it lengthwise.
- This is a breakfast delicacy in Kerala, served with chicken, mutton or beef curries. The palaada will just melt in your mouth.
- Enjoy.
Notes
The batter consistency will change depending on the thickness of the coconut milk you are using.
The ratio for rice: egg is 1:1
Make sure the pan is hot before pouring the batter.
The ratio for rice: egg is 1:1
Make sure the pan is hot before pouring the batter.
