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Rice crepes | Palaada | Kerala recipe

Rice crepes | Easy no fermentation breakfast

A no fermentation breakfast recipe made using rice,egg and coconut.
Course Breakfast, Brunch, Dinner, Main Course
Cuisine Indian
Servings 8

Equipment

  • Appam pan

Ingredients
  

  • 2 cup Raw rice
  • 2 Egg
  • 6 to 8 tbsp Coconut
  • Water
  • Salt

Instructions
 

Preparation

  • Soak the raw rice for 3 hours.

Method

  • 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.

Notes

  • 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.
Keyword breakfast, egg palada, kerala food, no fermentation, palada, quick breakfast, rice crepes, rice palada