2 Oct



Palada or rice crepes is known to be basically a Tamil Nadu Muslim delicacy. This is prepared with rice batter along with eggs and coconut milk. These snow white, lacy, soft melting crepes are known to be made on special occasions at ramzan or Eid’s. Unlike the usual dosa batters, these crepes dont require any fermentation.

rice crepes

makes at least 25 crepes


  • 2 cups sona masoori Rice
  • 2 eggs
  • 1 cup Thick Coconut milk
  • 4 cups Water ( add more if needed )
  • Salt to taste



Soak the rice for at least 3 hours or overnight. Using sona masoori is best, but u can use any other type of rice. Grind the rice into a fine paste with water as needed. Add eggs and coconut milk also to the mixer and blend everything together, till a smooth batter without lumps is attained. Add any remaining water to the batter. The consistency that you need should be very watery. Add Salt and mix. Your batter is now ready to be made .Heat a non-stick dosa batter or skillet at slightly higher than medium flame.
When the skillet is hot, pour a ladle full of batter (a little less than 1/4 cup) into the skillet and immediately rotate the ladle to spread the batter. Dont press the ladle like you do for normal dosa. Wait for 30-40 seconds until the sides of the paalaada start to come off the pan. 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.


These goes perfectly well with any spicy dish like chiken khurma, mutton khurma……etc or they taste equally delicious with honey and alomonds/cashews.



persian pursalane salad
A light, yet filling salad, packed with nutrients made with the wonder herb – purslane and tossed in a tangy , honey-orange dressing.

Purslane SALAD  is somewhat crunchy and has a slight lemony taste. Purslane may be a common plant, but it is uncommonly good for you. It tops the list of plants high in vitamin E and an essential omega-3 fatty acid called alpha-linolenic acid (ALA). Purslane provides six times more vitamin E than spinach and seven times more beta carotene than carrots. It’s also rich in vitamin C, magnesium, riboflavin, potassium and phosphorus. I have already posted two indian recipes with this wonder herb, so i decided why not try it in a salad.

 pursalane salad

serves 4

  • 2 cups purslane leaves
  • 2 medium cucumbers , peeled and diced
  • 4 tomatoes, deseeded and diced
  • 1 small red onion, diced
  • 2 carrots, peeled,diced
  • 1 radish, peeled,diced(optional)

For the honey orange dressing :-

  • 2 tsp olive oil
  • 1/3 cup fresh-squeezed orange juice
  • Salt and pepper to taste
  • 1 tsp honey
  • 1 tsp dried oregano or mint


  1. In a large mixing bowl combine the washed purslane, diced cucumber, tomatoes, onion, carrot and radish.
  2. Add and mix all the dressing ingredients . Pour over the salad and chill . 
  3. Taste and adjust the sesonings just before serving.

purslane salad

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: