INGREDIENTS:
Basmati Rice- 2 & 1/2 cups
Thick Coconut Milk- 1 & 1/2 cup
Salt- to taste
Water- 3 cups
Eggs- 2
Oil - 1 tsp
METHOD:
Soak the rice for at least 4 hours.
Then grind rice by adding 1 cup of water to get a fine paste.
Beat the eggs using an egg beater until fluffy.
Add Coconut milk with egg. If you Add more coconut milk, your Paalaada will be more tastier.
Pour eggs and coconut milk to the mixer with rice paste and blend everything together.
Add remaining water to the batter. The consistency that you need is really very watery.
Add Salt as needed. Your batter is now ready to be prepared.
Now take a medium size non-stick pan, heat it on medium flame and grease it with a very little oil.
When the Pan become hot, pour a spoonful of the batter and immediately rotate the ladle to spread the batter. Wait for 30 seconds until the sides of the paalaada start to come off the pan.
If you want, cover it with a lid and allow to cook.
You could either use your hands to take it out or turn the skillet upside down on an aluminium foil or a plate to take the paalaada off the skillet.
Paalaada is now ready to be folded in any shape you need.
Serve It hot with any veg or non-veg curry.
