Rice crepes | Easy no fermentation breakfast
A no fermentation breakfast recipe made using rice,egg and coconut.
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.