{"id":7218,"date":"2011-03-25T18:20:15","date_gmt":"2011-03-25T22:20:15","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=7218"},"modified":"2023-06-29T12:18:31","modified_gmt":"2023-06-29T16:18:31","slug":"palaada-or-paper-thin-rice-crepe-kerala-breakfast-dish","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/palaada-or-paper-thin-rice-crepe-kerala-breakfast-dish\/","title":{"rendered":"Palaada or Paper Thin Rice Crepe | Kerala Breakfast Dish"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-7231 size-full\" title=\"Palaada or rice crepe\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/03\/palaada-or-rice-crepe.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/03\/palaada-or-rice-crepe.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/03\/palaada-or-rice-crepe-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/03\/palaada-or-rice-crepe-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>It looks and feels like a lace with an incredibly soft texture&#8230;<\/p>\n<p>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.<\/p>\n<p>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&#8217;t come out well. Do follow this recipe, and you will end up making perfect palaadas.<\/p>\n<p><strong>Palaada Cooking Video With Rice Flour<\/strong><\/p>\n<p><iframe loading=\"lazy\" title=\"How to Make Easy Thin Palaada or Rice Crepes | Malabar-Kerala Recipe | With Rice Flour\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/RnqQmGr4Goc?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe><\/p>\n<p><strong>Palaada or Rice Crepe<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-7232\" title=\"Palaada\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/03\/IMG_4967.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/03\/IMG_4967.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/03\/IMG_4967-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/03\/IMG_4967-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/strong><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>White basmati rice- 1 cup (or use Sona Masoori rice)<\/li>\n<li>Egg, large- 1<\/li>\n<li>Thin Coconut milk- 2 1\/2 cups<\/li>\n<li>Water- 1\/2 cup<\/li>\n<li>Salt- 1\/2 tsp<\/li>\n<\/ul>\n<p><strong>Instruction<\/strong><\/p>\n<ul>\n<li>I prefer basmati rice, can be replaced with Sona Masoori rice.<\/li>\n<li>Soak the rice in water for at least 4 hours.<\/li>\n<li>After soaking, take the rice in a strainer &amp; rinse it under running water till the water turns clear.<\/li>\n<li>Add the rice to a blender jar.<\/li>\n<li>For 1 cup rice, have to add 1 egg.<\/li>\n<li>Add the egg &amp; 2 cups thin coconut milk. I added canned coconut milk, if it&#8217;s thick add some water to the thick coconut milk to thin it down.<\/li>\n<li>Or you can add freshly squeezed coconut milk- from grated coconut.<\/li>\n<li>Grind to a smooth batter without any grains.<\/li>\n<li>Pour the batter to a large bowl<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-7224\" title=\"palaada-batter\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/03\/palaada-batter1.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/03\/palaada-batter1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/03\/palaada-batter1-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/03\/palaada-batter1-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<ul>\n<li>For making paper thin palaada, the batter consistency has to be perfect, it has to be thin.<\/li>\n<li>To make the batter thin, I added 1\/2 cup thin coconut milk &amp; 1\/2 cup water. Or you can just add 1 cup water.<\/li>\n<li>Ensure the batter is not super thin, the palaada will break apart while cooking.<\/li>\n<li>Add 1\/2 tsp salt, combine well.<\/li>\n<li>We can make the palaadas right away.<\/li>\n<li>Place a non-stick pan over medium heat. Let the pan turn hot.<\/li>\n<li>Grease the pan with cooking spray.<\/li>\n<li>Pour a large spoonful of the batter.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-7225\" title=\"making palaada\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/03\/making-palaada.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/03\/making-palaada.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/03\/making-palaada-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/03\/making-palaada-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Immediately, swirl the pan so that the batter spreads throughout the pan &amp; some on the sides.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-7226\" title=\"making palaada\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/03\/making-palaada3.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/03\/making-palaada3.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/03\/making-palaada3-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/03\/making-palaada3-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Don&#8217;t have to cover the pan with the lid.<\/li>\n<li>Let cook for 2 minutes and let the sides of the palaada turn crispy &amp; lace like.<\/li>\n<li>Transfer the palaada or crepe onto a plate.<\/li>\n<li>Fold the palaada into a semi circle and then to a triangular shape.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-7229 size-full\" title=\"palaada making\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/03\/palaada-making.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/03\/palaada-making.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/03\/palaada-making-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/03\/palaada-making-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-7230 size-full\" title=\"folded palaada\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/03\/folded-palaada.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/03\/folded-palaada.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/03\/folded-palaada-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/03\/folded-palaada-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>You could also fold it lengthwise.<\/li>\n<li>This is a breakfast delicacy in Kerala, served with chicken, mutton, or beef curries. The palaada will just melt in your mouth.<\/li>\n<li>For kids, you can add some milk or coconut milk, sprinkle it with sugar.<\/li>\n<li>Enjoy.<\/li>\n<\/ul>\n<p><strong>Tips:<\/strong><\/p>\n<ul>\n<li>The batter consistency will change depending on the thickness of the coconut milk you are using.<\/li>\n<li>The ratio for <strong>rice: egg is 1:1<\/strong><\/li>\n<li>To thin down the batter, add enough water.<\/li>\n<li>Make sure the pan is hot before pouring the batter.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipeWrapper mceNonEditable\">\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/03\/Palaada-or-rice-crepe.jpg\" \/>\n<div class=\"item ERName\">Palaada or Rice Crepe<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thas<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT4H\">4 hours<\/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=\"PT4H30M\">4 hours 30 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">14<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">White basmati rice- 1 cup (or use Sona Masoori rice)<\/li>\n<li class=\"ingredient\">Egg, large- 1<\/li>\n<li class=\"ingredient\">Thin Coconut milk- 2 1\/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\">I prefer basmati rice, can be replaced with Sona Masoori rice.<\/li>\n<li class=\"instruction\">Soak the rice in water for at least 4 hours.<\/li>\n<li class=\"instruction\">After soaking the rice, take the rice in a strainer &amp; rinse it under running water till the water turns clear.<\/li>\n<li class=\"instruction\">Add the soaked &amp; rinsed rice to a blender jar.<\/li>\n<li class=\"instruction\">For 1 cup rice, have to add 1 egg.<\/li>\n<li class=\"instruction\">Add the egg &amp; 2 cups of thin coconut milk. I added canned coconut milk, if it&#8217;s thick add some water to the thick coconut milk to thin it down.<\/li>\n<li class=\"instruction\">Or you can add freshly squeezed coconut milk- from grated coconut.<\/li>\n<li class=\"instruction\">Grind to a smooth batter without any grains.<\/li>\n<li class=\"instruction\">Pour the batter to a large bowl<\/li>\n<li class=\"instruction\">For making paper thin palaada, the batter consistency has to be perfect, has to be thin.<\/li>\n<li class=\"instruction\">To make the batter thin, I added 1\/2 cup thin coconut milk &amp; 1\/2 cup water. Or you can just add 1 cup water.<\/li>\n<li class=\"instruction\">Ensure the batter is not super thin, the palaada will break apart while cooking.<\/li>\n<li class=\"instruction\">Add 1\/2 tsp salt, combine well.<\/li>\n<li class=\"instruction\">We can make the palaadas right away.<\/li>\n<li class=\"instruction\">Place a non-stick pan over medium heat. Let the pan turn hot.<\/li>\n<li class=\"instruction\">Grease the pan with cooking spray.<\/li>\n<li class=\"instruction\">Pour a large spoonful of the batter.<\/li>\n<li class=\"instruction\">Immediately, swirl the pan so that the batter spreads throughout the pan &amp; some on the sides.<\/li>\n<li class=\"instruction\">Don&#8217;t have to cover the pan with the lid.<\/li>\n<li class=\"instruction\">Let cook for 2 minutes and let the sides of the palaada turn crispy &amp; lace like.<\/li>\n<li class=\"instruction\">Transfer the palaada or crepe onto a plate.<\/li>\n<li class=\"instruction\">Fold the palaada into a semi circle and then to a triangular shape.<\/li>\n<li class=\"instruction\">You could also fold it lengthwise.<\/li>\n<li class=\"instruction\">This is a breakfast delicacy in Kerala, served with chicken, mutton or beef curries. The palaada will just melt in your mouth.<\/li>\n<li class=\"instruction\">Enjoy.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">The batter consistency will change depending on the thickness of the coconut milk you are using.[br]The ratio for rice: egg is 1:1[br]Make sure the pan is hot before pouring the batter.<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<div class=\"easyrecipeBelow mceNonEditable\"><input class=\"ERInsertLine mceNonEditable\" type=\"button\" value=\"Insert line below\" \/><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; It looks and feels like a lace with an incredibly soft texture&#8230; 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. &hellip; <\/p>\n","protected":false},"author":1,"featured_media":7231,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[409,1232,472,27,22,800,85,81,30],"tags":[505,121,103,713],"class_list":["post-7218","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-coconut-milk-by-ingredient","category-eid-recipes-by-category","category-gluten-free","category-indian-cuisine","category-kerala-cuisine","category-kerala-breakfast-dishes","category-quick-fix-meals","category-rice-dishes","category-video","tag-crepes","tag-kerala","tag-rice-flour","tag-video-2"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/7218","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=7218"}],"version-history":[{"count":5,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/7218\/revisions"}],"predecessor-version":[{"id":30683,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/7218\/revisions\/30683"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/7231"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=7218"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=7218"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=7218"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}