Instant Palaada With Rice Flour | Paper Thin Rice Crepe- South Indian Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Serves: 12
Ingredients
  • Roasted rice flour- 1 cup (rice flour for making idiyappam)
  • Egg, large- 1
  • Coconut milk, thin- 2 cups
  • Water- ½ cup
  • Salt- ½ tsp
Instructions
  1. For making Instant palaada, roasted rice flour has to be used. I used the rice flour for making Idiyappam or string hoppers, Eastern brand, available in Indian stores.
  2. The texture of the palaada will depend on the rice flour used. Non-roasted rice flour, the palaada texture won't be right.
  3. To a blender jar, add rice flour, egg & 2 cups coconut milk.
  4. If using thick canned coconut milk, thin down with water & make it to 2 cups.
  5. For 1 cup rice flour, 1 egg has to be added; that's the precise ratio.
  6. Grind to a smooth batter without any lumps.
  7. Pour the batter to a large bowl.
  8. Rinse the blender jar with ½ cup water & pour that to the bowl.
  9. Add salt & combine well.
  10. The batter consistency has to be perfect, palaada batter should be watery.
  11. Total 2½ cups liquid for 1 cup rice flour resulted in the perfect batter consistency.
  12. Batter doesn't have to be fermented, we can make palaada right away.
  13. Place a non-stick pan over medium heat, let turn hot.
  14. The pan has to be hot, that's when the palaada will have crispy edges.
  15. Before making the first palaada, grease the pan with oil.
  16. Pour 1 spoonful of batter onto the pan & immediately swirl the pan so the batter will spread evenly onto the pan & the sides.
  17. Let cook for a couple of minutes till the edges turn like a lace & crispy.
  18. The palaada will be paper thin.
  19. Gently fold the palaada into a triangular shape or fold it lengthwise.
  20. After making the first palaada we will know if the batter consistency is right, if the palaada is too thick & heavy you can add ¼ cup more water to thin down the batter.
  21. For making the next palaada, using a kitchen paper towel wipe off any particles stuck to the pan, don't have to grease the pan with oil if using non-stick pan.
  22. The pan has to be hot & pour the batter & swirl the pan.
  23. I enjoy making palaada.
  24. Palaada is usually served with chicken or mutton curries, we don't serve it with fish curries. Vegetarians can enjoy with vegetable korma.
  25. For kids, pour some coconut milk & sprinkle some sugar over the palaada, they will love it.
  26. Enjoy!
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/instant-palaada-with-rice-flour-paper-thin-rice-crepe-south-indian-recipe/