Rice crepes| Palada or Paalada is a traditional Kerala breakfast or dinner recipe. The name itself implies the meaning of Paal-ada. This is one of the recipes I like to eat in my childhood. If there is any special occasion then this Palada will be present along with other special recipes.
The soft texture of this dish will tempt you to eat more. Palaada is usually graded by looking and feeling the texture of it: the softer the better. The consistency of the batter is the key for soft Palada.
Palada is one of the make-ahead recipes. You can prepare the Palada batter early and stored in refrigerator up to 3 days. This will reduce the morning breakfast preparation time as they are easy to prepare once the batter is ready.
Palada is commonly prepared around Trivandrum and the border areas.
What we need to make Rice crepes|palada
Raw rice is the rice which excludes boiling while the paddy is processed. Raw rice cannot be replaced or substituted by other kinds of rice. Any type of raw rice like Sona Masoori, Ponni can be used here.
I used kampong brown eggs. You can use white eggs as well.
I added grated coconut while grinding the rice. if you don’t have fresh or frozen coconut you can add coconut milk/coconut cream instead after grinding.
Kerala recipes to try
Stuffed banana fritters– A fried snack made using stuffed banana filled with coconut, flattened rice and sugar.
Buttermilk curry|Mor Kulambu- A mild curry made using yoghurt and simple spices.
Moong dal| Pasi Paruppu kheer|payasam– A sweet dessert recipe made using moong dal, jaggery and coconut milk.
Rice crepes | Easy no fermentation breakfast
- Appam pan
- 2 cup Raw rice
- 2 Egg
- 6 to 8 tbsp Coconut
- Soak the raw rice for 3 hours.
- Put the raw rice in a blender.
- Add grated coconut.
- Add water and grind into a smooth paste.
- Add egg and grind until everything blends together.
- Add salt.
- Add enough water to make the batter into a thin pourable consistency.
- Heat an appam pan.
- Add a ladle of batter in the appam pan's centre and take the pan and swirl in a circular motion to one direction to make thin Palalda.
- Keep the appam pan covered.
- Continue the same process for the rest of the batter.
- Serve the Palada with your favourite curry.
- Add egg after grinding the rice into a smooth consistency. Otherwise, the egg will start curdling or become lumps because of the heat of the blender.
- The consistency of the batter should be thin and watery to achieve a thin and soft palada.
- The heat of the appam pan should be medium heat to get the paldada without cracks.
- I am using a non-stick appam pan.
- No need to flip the palada and cook. The palada is very thin enough and it does not require to flip and cook the other side.
- The palada is very thin and even kids can eat uptpo 4 palada so calculate accordingly when you plan this recipe for any party or guests.
- I prefer to eat palada with chicken curry.
Some breakfasts to try
Healthy finger millet steam cake|puttu– A healthy steamed cake|puttu made using finger millet flour along with rice flour. A sweet puttu steamed with Nendran/Kerala banana.
High protein breakfast wraps– A high protein breakfast wraps loaded with vegetables and tofu.
Prawn tofu laksa– A Malay delicacy made using homemade laksa paste.
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