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Instant Palaada With Rice Flour | Paper Thin Rice Crepe- South Indian Recipe

Instant Palaada or paper-thin rice crepes…

Palaada is a popular dish in my mom’s hometown Thiruvithamcode, a small beautiful town in Tamil Nadu. My mom introduced this amazing dish to my dad’s family in Kerala & now this is also popular in Trivandrum & Malabar.

The traditional recipe calls for soaking the rice in water & then grinding it into a smooth batter, I’ve the detailed blog post, click here.

At times, we want to make things faster & without spending much time, right? When I posted the Palaada reel on my Instagram, many asked me if this can be made with rice flour. Though my grandmom & mom will never attempt on making palaada with rice flour as they don’t want to tweak the traditional method.

I on the other hand, like to tweak a traditional recipe & come up with an easier version. So, I tried making palaada with rice flour & without soaking the rice. The end result was amazing, palaada turned out exactly like the ones made with soaked rice.

While making this I was skeptical about the texture, I thought the texture might be off. I was absolutely wrong & the instant palaada turned out awesome, paper thin with laced edges.

However, for making instant palaada, roasted rice flour has to be used, I used the rice flour used for making Idiyappam or string hoppers. It was store-bought, I used Eastern brand Idiyappam rice flour, available in all Indian stores.

Enjoy this paper-thin palaada or South Indian-style crepes.

Palaada folded into triangular shape

Palaada folded lengthwise

Instant Palaada With Rice Flour | Paper Thin Rice Crepe- South Indian Recipe
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
Serves: 12
  • Roasted rice flour- 1 cup (rice flour for making idiyappam)
  • Egg, large- 1
  • Coconut milk, thin- 2 cups
  • Water- ½ cup
  • Salt- ½ tsp
  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!





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...