Thursday, October 13, 2011



  1. Basmati Rice: 1 cup 
  2. Coconut Milk: 2 cups (thick) 
  3. Egg: 1 
  4. Salt: needed 
  5. Water: needed

Method of Preparation

  1. Soak rice for 4 hours. 
  2. Grind the soaked rice by adding water to smooth paste. 
  3. Then add egg and coconut milk and blend once more. 
  4. The consistency should be very watery, to get the consistency add more water 
  5. Add salt as required. 
  6. Heat a 12”skillet, Pour a ladle full batter and immediately rotate the skillet to spread the batter. 
  7. Wait for 40 seconds for the paalada to come off from the pan. 
  8. It is ready to take out from the pan and fold to a desired shape. 

Tips: To get very thin paalada, the batter consistency should be very watery.

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