{"id":30719,"date":"2023-07-10T16:09:46","date_gmt":"2023-07-10T20:09:46","guid":{"rendered":"https:\/\/www.thasneen.com\/cooking\/?p=30719"},"modified":"2023-07-10T16:09:46","modified_gmt":"2023-07-10T20:09:46","slug":"instant-palaada-with-rice-flour-paper-thin-rice-crepe-south-indian-recipe","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/instant-palaada-with-rice-flour-paper-thin-rice-crepe-south-indian-recipe\/","title":{"rendered":"Instant Palaada With Rice Flour | Paper Thin Rice Crepe- South Indian Recipe"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-30722\" src=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2023\/07\/Instant-palaada-Thiruvithamcode-recipe.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/07\/Instant-palaada-Thiruvithamcode-recipe.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/07\/Instant-palaada-Thiruvithamcode-recipe-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Instant Palaada or paper-thin rice crepes&#8230;<\/p>\n<p>Palaada is a popular dish in my mom&#8217;s hometown Thiruvithamcode, a small beautiful town in Tamil Nadu. My mom introduced this amazing dish to my dad&#8217;s family in Kerala &amp; now this is also popular in Trivandrum &amp; Malabar.<\/p>\n<p>The traditional recipe calls for soaking the rice in water &amp; then grinding it into a smooth batter, <strong><a href=\"https:\/\/www.thasneen.com\/cooking\/palaada-or-paper-thin-rice-crepe-kerala-breakfast-dish\/\">I&#8217;ve the detailed blog post, click here.<\/a><\/strong><\/p>\n<p>At times, we want to make things faster &amp; 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 &amp; mom will never attempt on making palaada with rice flour as they don&#8217;t want to tweak the traditional method.<\/p>\n<p>I on the other hand, like to tweak a traditional recipe &amp; come up with an easier version. So, I tried making palaada with rice flour &amp; without soaking the rice. The end result was amazing, palaada turned out exactly like the ones made with soaked rice.<\/p>\n<p>While making this I was skeptical about the texture, I thought the texture might be off. I was absolutely wrong &amp; the instant palaada turned out awesome, paper thin with laced edges.<\/p>\n<p>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.<\/p>\n<p>Enjoy this paper-thin palaada or South Indian-style crepes.<\/p>\n<p><strong>Palaada folded into triangular shape<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-30721\" src=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2023\/07\/Instant-palaada-paper-thin-rice-crepes-south-indian-recipe.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/07\/Instant-palaada-paper-thin-rice-crepes-south-indian-recipe.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/07\/Instant-palaada-paper-thin-rice-crepes-south-indian-recipe-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><strong>Palaada folded lengthwise<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-30724\" src=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2023\/07\/palaada-paper-thin-crepe-of-south-india-1.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/07\/palaada-paper-thin-crepe-of-south-india-1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/07\/palaada-paper-thin-crepe-of-south-india-1-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/07\/palaada-paper-thin-crepe-of-south-india-1-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2023\/07\/palaada-paper-thin-crepe-of-south-india-1-475x200.jpg\" \/>\n<div class=\"item ERName\">Instant Palaada With Rice Flour | Paper Thin Rice Crepe- South Indian Recipe<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT5M\">5 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT30M\">30 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT35M\">35 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">12<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Roasted rice flour- 1 cup (rice flour for making idiyappam)<\/li>\n<li class=\"ingredient\">Egg, large- 1<\/li>\n<li class=\"ingredient\">Coconut milk, thin- 2 cups<\/li>\n<li class=\"ingredient\">Water- 1\/2 cup<\/li>\n<li class=\"ingredient\">Salt- 1\/2 tsp<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">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.<\/li>\n<li class=\"instruction\">The texture of the palaada will depend on the rice flour used. Non-roasted rice flour, the palaada texture won&#8217;t be right.<\/li>\n<li class=\"instruction\">To a blender jar, add rice flour, egg &amp; 2 cups coconut milk.<\/li>\n<li class=\"instruction\">If using thick canned coconut milk, thin down with water &amp; make it to 2 cups.<\/li>\n<li class=\"instruction\">For 1 cup rice flour, 1 egg has to be added; that&#8217;s the precise ratio.<\/li>\n<li class=\"instruction\">Grind to a smooth batter without any lumps.<\/li>\n<li class=\"instruction\">Pour the batter to a large bowl.<\/li>\n<li class=\"instruction\">Rinse the blender jar with 1\/2 cup water &amp; pour that to the bowl.<\/li>\n<li class=\"instruction\">Add salt &amp; combine well.<\/li>\n<li class=\"instruction\">The batter consistency has to be perfect, palaada batter should be watery.<\/li>\n<li class=\"instruction\">Total 2 1\/2 cups liquid for 1 cup rice flour resulted in the perfect batter consistency.<\/li>\n<li class=\"instruction\">Batter doesn&#8217;t have to be fermented, we can make palaada right away.<\/li>\n<li class=\"instruction\">Place a non-stick pan over medium heat, let turn hot.<\/li>\n<li class=\"instruction\">The pan has to be hot, that&#8217;s when the palaada will have crispy edges.<\/li>\n<li class=\"instruction\">Before making the first palaada, grease the pan with oil.<\/li>\n<li class=\"instruction\">Pour 1 spoonful of batter onto the pan &amp; immediately swirl the pan so the batter will spread evenly onto the pan &amp; the sides.<\/li>\n<li class=\"instruction\">Let cook for a couple of minutes till the edges turn like a lace &amp; crispy.<\/li>\n<li class=\"instruction\">The palaada will be paper thin.<\/li>\n<li class=\"instruction\">Gently fold the palaada into a triangular shape or fold it lengthwise.<\/li>\n<li class=\"instruction\">After making the first palaada we will know if the batter consistency is right, if the palaada is too thick &amp; heavy you can add 1\/4 cup more water to thin down the batter.<\/li>\n<li class=\"instruction\">For making the next palaada, using a kitchen paper towel wipe off any particles stuck to the pan, don&#8217;t have to grease the pan with oil if using non-stick pan.<\/li>\n<li class=\"instruction\">The pan has to be hot &amp; pour the batter &amp; swirl the pan.<\/li>\n<li class=\"instruction\">I enjoy making palaada.<\/li>\n<li class=\"instruction\">Palaada is usually served with chicken or mutton curries, we don&#8217;t serve it with fish curries. Vegetarians can enjoy with vegetable korma.<\/li>\n<li class=\"instruction\">For kids, pour some coconut milk &amp; sprinkle some sugar over the palaada, they will love it.<\/li>\n<li class=\"instruction\">Enjoy!<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Instant Palaada or paper-thin rice crepes&#8230; Palaada is a popular dish in my mom&#8217;s hometown Thiruvithamcode, a small beautiful town in Tamil Nadu. My mom introduced this amazing dish to my dad&#8217;s family in Kerala &amp; now this is also popular in Trivandrum &amp; Malabar. The traditional recipe calls for soaking the rice in water &hellip; <\/p>\n","protected":false},"author":1,"featured_media":30724,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[409,26,27,22,844,358,1342],"tags":[24,505,1160,1343,571],"class_list":["post-30719","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-coconut-milk-by-ingredient","category-eggs","category-indian-cuisine","category-kerala-cuisine","category-ramadan-recipes","category-rice-flour-by-ingredient","category-thiruvithamcode","tag-coconut-milk","tag-crepes","tag-kerala-recipes","tag-palaada","tag-rice-roti","course-main","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/30719","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=30719"}],"version-history":[{"count":2,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/30719\/revisions"}],"predecessor-version":[{"id":30725,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/30719\/revisions\/30725"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/30724"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=30719"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=30719"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=30719"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}