Paalada Dosa also known as Paalaada or Thin Rice Crepes is a popular South Indian, Nagercoil recipe. It is an instant dosa recipe made with rice, eggs, coconut milk which requires no fermentation. Traditionally served for breakfast with chicken or mutton gravy and the soft texture of this dish will tempt you to eat more. Learn how to make paalada dosa with step by step pictures and video.
Paalada Dosa / Thin Rice Crepes
Paalaada is a paper thin crepes which is soft as a sponge and it just melts in your mouth. It is a traditional muslim recipe and it is best served alongside with some spicy hot chicken or mutton curries. Nothing can beat this combo and I love it so much.
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When I was younger, one of our neighbour aunty used to give this pancakes during each Ramzan. I get so excited and I used to think that aunty was a genius to make such a thin dosa. I asked my mom to make this for me. But sadly she didn't take any effort for making this.
About Paalada Dosa Recipe
Paalada dosa is a soft thin rice crepes which is made with rice, egg and coconut milk. The dosa batter require fermentation and it can be made in an instant, except you need some time to soak the rice.
The dosa batter uses eggs and coconut milk which helps in the soft paper like texture and helps to cook the dosa faster.
The experience of eating this pancake will be like eating a soft cloud or something like that. Couple weeks back after I posted kinnathappam recipe, I was in a mood to make more Ramadan recipes. So I decided to give this a shot and the result was pretty amazing. Hubby and my sister's enjoyed many of this crepes.
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Watch Paalada Dosa Recipe Video
Paalada Dosa Ingredients
Rice - I used normal rice which we use daily for cooking. I use ponni variety rice. You shouldn't use raw rice which can get too gummy due to its high starch content.
Eggs - Eggs is blended and added in the batter which makes the dosa soft and make it thin when cooking.
Coconut Milk - this makes the dosa so soft and gives a mild coconut aroma to the dosa.
Water & salt - these two ingredients is totally to your taste. You can adjust as per your taste.
My Masterchef Recipe (Paalada pottalam)
Did you know that this is one of the recipe which I recreated in one of my Masterchef episodes.
One of my most memorable challenge in Masterchef Tamil. Cooking in a 5 star jwmarriott kitchen was a wonderful experience. It was a team challenge. Myself, Kritaj, Mani, Devaki, Sumitra and Vinny was in a team. I was chosen as team captain. It was an three course menu challenge. Me and Kritaj was incharge of main course and we made paalada pottalam(if you want the recipe, it is in my channel)
Judges love the food and the plating of paalada pottalam. It was an amazing feeling. This is how I made the Recipe for Masterchef Tamil Paalada Pottalam Recipe. It includes 4 components. Paalada, chicken ghee roast, idli podi and onion tomato thokku.
My team mates were rocking. Everyone did a great job. We don’t even know how the 90minutes went by. I couldn’t have done this without my team mates. Thankful to each and everyone of my team. I was so worried whether our team would go to the balcony or not, because as a captain I got that responsibility. Thank god we won that challenge. Such a proud moment.
Check out Masterchef Tamil Smoky Rosemary Sambaram
This recipe has 4 components in total
- Paalada | Thin Rice Crepes
- Chicken Ghee Roast
- Onion Tomato Thokku
- Podi Idly Roast
How Paalada Pottalam Is Made?
The pancakes are filled with chicken roast filling. Make sure you remove all the bones from the chicken. Then roll it carefully like a bundle and tie it with a spring onion.
It is then placed in a bed of onion tomato thokku. The podi is dusted on the sides. You can refer the video here.
How to Make Paalada Dosa (Stepwise Pictures)
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| Take all your ingredients |
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| Soak rice for few hours |
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| Take them in a blender |
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| Make into a fine puree |
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| Add some water to help the process going |
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| Batter made |
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| Pour that into a bowl |
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| Now time for next step |
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| Crack open 2 eggs in the same blender |
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| Whip them up |
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| Pour that into the batter as well |
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| Add in coconut milk |
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| Thin the batter with some water |
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| Add in salt |
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| Mix well |
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| It should be very thin |
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| Heat a nonstick pan |
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| Pour in a ladleful of batter |
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| Swirl to coat the pan |
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| Cook for few seconds |
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| Fold over |
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| Fold again |
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| Now transfer this to a hot case |
Expert Tips
- Egg is important ingredient in this recipe, which cannot be skipped.
- Coconut milk adds soft and mild coconut aroma to the dosa.
- Use nonstick pan for best result.
- This paalada dosa takes just few seconds to cook.
- Make the batter as thin as possible, thinner the dosa, the more soft it will be.
Storage & Serving
The paalada dosa batter doesn't last longer in fridge. So make it fresh and use immediately. Cooked dosa can be kept in a casserole to keep warm.
More Dosa Recipes to Try
📖 Recipe Card
Paalada Dosa Recipe (Thin Rice Egg Crepes)
Equipment
- Blender
- Nonstick Skillet or Crepe or Dosa Pan
Ingredients
- 2 cups Rice I used normal ponni rice
- 2 large Eggs
- 2 cups Coconut Milk
- Water as needed
- Salt to taste
Instructions
- Wash and Soak rice for 4- 6 hours. Now strain them and add it to a blender and make into a fine puree. The consistency should be very smooth. You can add water to help the process going.
- Now transfer this to a container. In the same blender add in eggs and whip them slightly. Pour that into the container as well. Add in coconut milk, salt and enough water to make a very thin batter. The batter should be very watery.
- Now heat a nonstick pan. Pour a ladleful of batter in it and swirl the pan so it coats on all side of the pan. This takes only seconds to cook. Once it looks like it has cooked, you can fold it into triangles and place into hot case.
- Serve with chicken curries or mutton gravy.
Video
Notes
- Egg is important ingredient in this recipe, which cannot be skipped.
- Coconut milk adds soft and mild coconut aroma to the dosa.
- Use nonstick pan for best result.
- This paalada dosa takes just few seconds to cook.
- Make the batter as thin as possible, thinner the dosa, the more soft it will be.
Storage & Serving
The paalada dosa batter doesn't last longer in fridge. So make it fresh and use immediately. Cooked dosa can be kept in a casserole to keep warm.Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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Sona S
This looks delicious.
RaaaZzzfoodlove
nice step by step instructions, it luks perfect....
Hari Chandana
Looks great!!
Anonymous
can we use rice four instead of soaking and grinding rice? if so what measurement? thanx in advance
Aarthi
@AnonymousYes i think u can add. Same 2 cup measurement
Aarthi
@AnonymousYes i think u can add. Same 2 cup measurement
Anonymous
thanx a lot. I made it today. n it turned out to be awesome!!! I had it with spicy creamy chicken curry. I was literally drooling over that crepes. N i used rice four as per your measurement
Sreedivya
Is there a substitute for eggs?
Aarthi
@SreedivyaNo there is no substitute..You can make my neer dosa.It has no eggs
Unknown
Hi aarthi,
I made this palada but it sticks to the pan but it was tasting very delicious. Why does it sticks to the pan?
Aarthi
@Unknownif u didn't grind it properly or too much coconut milk can make it stick
Anonymous
Hi Aarthi,
The dosa looks yummy. Can we refrigerate the batter if left over. What would be the shelf life?