Paaladai is a breakfast/dinner dish but is mostly made during special occasions. Any time there's a festival or holiday, one can almost always find a plate of soft paaladai, thinner than paper (when made right) on the table. It's easy to make and there's the additional advantage of it being able to be made right after the batter is prepared- there's no waiting time for fermentation or such. The best side to go with it, in my opinion, would be mutton roast (and you can have it with my mom's mutton roast, another recipe on this blog). Enjoy!
2 Cups Raw Rice/ Basmati/ Long Grain
1 Egg
3/4 Cups Grated Coconut
Water
Salt
METHOD:
Rince and clean the rice and soak in water for atleast an hour.
After an hour drain the water and grind in a mixer/ grinder with the egg and coconut. Add water if needed and grind to a smooth batter.
The batter must feel silky smooth.Add salt and a cup of water to the ground batter and mux well. The consistency of the batter should be thinner than the dosa batter, so add water as needed.
Heat a wide shallow pan at medium heat. When the pan is hot enough (when a water drop is added it should splatter) add a spoonful of batter and swirl around the pan to form a thin layer. Remove from pan when it starts to peel out of the pan. Remive to a plate and fold into a triangle shape when its cool enough to handle.
Paaladai can be paired with any spicy chicken or meat dish for dinner or with coconut milk and sugar for breakfast.
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