Palaada or Rice Crepe

 

It looks and feels like a lace with an incredibly soft texture…

Palaada or Rice crepe is very famous in Kerala cuisine. It is prepared often in my parent’s house and a must served dish during special occasions. Not just adults, even the kids love it, as it has a really soft texture. When the adults enjoy palaada along with chicken or mutton curry, kids will be seen enjoying it with milk and sugar.

The authentic way fo making palaada involves the soaking of rice overnight which is followed by grinding it along with eggs and coconut milk. However, I’ve found that even by using rice flour, it’s possible to get a soft texture. So why not choose the easier way? Palaada is usually graded by looking and feeling the texture of it, the softer the better.

For making thin and soft palaada, you should make sure that the batter has the right constituency. The batter should have a thinner and watery constituency. Also, while cooking it, the pan should be very hot, otherwise it wouldn’t come out good. If you follow these two rules, you will end up making perfect palaadas.

Palaada Cooking video

Palaada or Rice Crepe

Ingredients:

  • Rice flour, without any grains- 1 cup
  • Egg, large- 1
  • Coconut milk, thick- 1 cup
  • Water- 3/4 cup
  • Salt- 1/4 tsp

Instruction

  • Sieve the rice flour to get rid of any grains present in it.
  • In a blender, grind the rice flour, egg and coconut milk into a smooth paste.
  • Pour the batter into a large bowl.
  • Rinse the blender with 3/4 cup water and pour it into the batter.
  • Add salt and combine well.
  • If the batter is still thick you could add some more water.
  • Place a non-stick pan over medium high heat.
  • Grease the pan with cooking spray.
  • When the pan turns hot, pour a ladle of batter on it.
  • Immediately, swirl the pan so that the batter spreads throughout the pan.
  • In less than a minute, the crepes will get cooked and the sides of the crepe will get crispy.
  • Place the palaada or crepe onto a plate. Let cool down.
  • Fold the crepe into a semi circle and then into a triangular shape.
  • You could also fold it lengthwise.
  • If the crepe is thick, you could add some more water to the batter for making thin palaada.
  • Serve hot along with chicken or mutton (Goat) curry.

Tips:

  • 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.

 

Palaada or Rice Crepe
 
Ingredients
  • Rice flour, without any grains- 1 cup
  • Egg, large- 1
  • Coconut milk, thick- 1 cup
  • Water- ¾ cup
  • Salt- ¼ tsp
Instructions
  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.
Notes
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.

Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...

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