Image default
Breakfast recipes Kerala cuisine

Paalaada / Velvety soft rice crepes- Softest Crepes ever!!!

Paalaada/ rice crepes is the softest crepe in the world!….If you love soft and smooth crepes ,nothing can be better than Paalaada. I can even live on these as I adore these crepes so much.Undoubtedly a great food, it is as soft as a velvet cloth.You can make out from the photo, Right?It is a common menu in all special functions in my home.

Paalaada is also an Ifthar special recipe.On this note, I would like share my Ifthar experience with my friends. During my   B TECH days, I had invited my circle of  friends for Ifthar. We were a gang of six members,(Mariam, Susan, Kunju, Gayathri, Mridula and myself) always staying together in college. I have already mentioned about Mariam in my post Chocolate cake.I still remember that day,they were so excited to come to my home.When they came, I was preparing Paalaada . Susan who didn’t even knew how to boil water 🙂 🙂 was so keen to prepare one .But her effort was expectedly futile:). We had so much fun together(for me ,staying together with dear ones will make my day happy). They stayed till night and it was one of the most memorable day with friends.Hey, forgot to tell you something. Susan now started cooking so much so that upon her request, I posted the recipe of CHICKEN BIRIYANI Let’s get into the recipe now…

Recipe for Paalaada

Ingredients required

Raw rice/ Pachari/Arwa Chawal- 2 cups (Soaked in  water for atleast 4 hours)

Freshly Grated coconut – 1 and 1/2 cup

eggs- 2 no.s

Salt- as per requirement

Method of Preparation

Grind rice, coconut and eggs together adding 1/2 cup water to a batter.

Now adding another half cup water, sieve it twice so that the batter is fully grain free.

Finally quantity of  the batter should be 5 cups and add enough salt to it.

Heat a non-stick pan.

It can be prepared two ways:

Method 1: Pour the batter so that it is spread fully.When the sides gets crisp, fold into two and again fold with a wooden spatula to get a triangular shape.


Method 2: Pour the batter and spread fully. When sides get crisp, fold a liitle from a side and fold from the opposite side as shown in the photo. Tips:- If cracks appear when batter is spread, then add more water.


Paalaada is readyDoesn’t it looking tempting???If you inundate a piece of paalaada in mutton curry and eat……’s  heavenly. It even goes well with any non-veg or veg curry…Drooling over the keyboard?? Go and prepare then 🙂 🙂


Related posts

Ambalapuzha palpayasam / Kerala style rice pudding

Sherien Ramzan

Naadan erachi ularthiyathu

Sherien Ramzan

Kuttanadan Tharavu curry

Sherien Ramzan


priyasanthamohan July 25, 2016 at 5:59 am

Priya @asmallbite
Looks so soft,can I prepare this without eggs?

Sherien Ramzan July 25, 2016 at 6:47 am

Eggs makes it really soft maybe you can try adding paneer and then grinding or you can use yogurt although I haven’t tried either way

priyasanthamohan July 30, 2016 at 7:37 am

Thanks for your reply sherien,as I am vegetarian I asked for the replacement for eggs.


Leave a Comment