Paaladai tops my list of favourite dishes. It is a traditional dish made from rice and coconut milk. As far as I have known, it is made in southern Tamil Nadu state of India only. It astonishes me when people living a little north in Tamil Nadu have no idea such a dish exists! Kinda boils my blood because I’m a die hard fan of it.

In my childhood days abroad my mom used to make it frequently for guests. And they called them tissue papers or crepes because they are so light and tasty that I would need 10 to fill my tummy.

I would be really glad if anyone could try this recipe as you will love them too. Paaladai goes well with butter chicken gravy, afghan chicken and thicker consistency non veg gravies.

Raw rice or aapam rice is used for this recipe. You can also use basmati rice.

For 2 persons,


1 cup raw rice or basmati rice

2 cups water

1 cup grated coconut(to make 2 cup coconut milk)

1 egg

1/2  tsp salt

Servings – 15 to 17 paaladai  (enough for 3 persons)

Directions –

1. Wash the rice. Soak the rice for 4-6 hours in hot water.

2. Take 1 cup of grated coconut and blend in a blender with 1 cup warm water.

3. Strain to obtain thick coconut milk. Again add 1 cup of water to the same coconut, blend and strain to get thin coconut milk.

4. You should have 2 cups of coconut milk. Set aside.

* You can use coconut milk powder in water as well. But fresh coconut gives better taste.

5. In a clean blender, add the soaked rice with 1 cup or 1.5 cup coconut milk and blend at highest speed for 5 minutes.

6. Blend the batter till you get a smooth texture. Now add another half cup of coconut milk, 1 egg and 1/2 tsp salt.(maximum coconut milk needed is 2 cups)

7. Blend for a minute, not more,as egg may get heated.

8. Strain the batter through a filter to remove any grains. The batter will be runny.

9. Your Paaladai batter is ready.

10. To make Paaladai,  use a wide nonstick pan with closed edges on highest heat.

11. When the pan gets heated, pour some batter using a big spoon and twirl the pan immediately like how we do for crepes.

12. Allow it to cook. Do not flip it. When the edges begin to curl away from the pan, just slide it from the pan to the plate and fold into a triangle.

Yummy delicious paaladai is ready.

Enjoy them with methi chicken or butter chicken.


* The pan should always be on high heat while making paaladai.

* Twirl the pan so that the batter is evenly spread.

* If you feel that it is a little thick, add  some water and try again. Usually for 1 cup rice, you can add a maximum of 2 cups coconut milk. Do not add more than that.

*You can always double the recipe for more. For two cups of rice, you need 2 eggs.

* If the paaladai is not spreading on the pan or is rolling inwards while twirling the pan, it means you added too much water.