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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.
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Servings: 8
Course: Breakfast, Brunch, Dinner, Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Appam pan

Method
 

Preparation
  1. Soak the raw rice for 3 hours.
Method
  1. Put the raw rice in a blender.
  2. Add grated coconut.
  3. Add water and grind into a smooth paste.
  4. Add egg and grind until everything blends together.
  5. Add salt.
  6. Add enough water to make the batter into a thin pourable consistency.
  7. Heat an appam pan.
  8. 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.
  9. Keep the appam pan covered.
  10. Continue the same process for the rest of the batter.
  11. 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.