Paalaada

Paalaada is one of the specialty dishes that is made back home during Eid and other special occasions. It is as thin as a crepe paper and just melts in your mouth. Paalaada is so thin that it is folded to some special shape that makes it easy to handle. The name may be cause it is as thin as the skin that forms on heated milk which is called "Paal - Aada" in Tamil/Malayalam. Paalaada is basically a South Tamil Nadu Muslim recipe and being nearer to the border is also made by Muslims in Trivandrum area as well - that is the history that I know of.
Back home, we would not even let Mom fold that first Paalaada that comes out of the pan, as it is definitely for tasting. I still follow that tradition :-) and eat the first one that comes out sharing with my son. But the only thing is that you find it hard to stop with that first one!

Makes 40 - 45 (Serves 5-6 people)

• Basmati Rice    - 2 cups (or any variety of raw rice)
• Water    - 2-3/4 cups
• Eggs    - 2
• Coconut Milk    - 1-1/2 cup (thick)
• Salt    - to taste

Preparation Method

1.  Soak the rice for at least 3 hours.
2. Grind the rice into a fine paste with water as needed. Do not exceed the total quantity of water mentioned in the recipe.
3. Add eggs and coconut milk also to the mixer and blend everything together.
4. Add any remaining water to the batter. The consistency that you need is really very watery.
5. Add Salt as needed. Your batter is now ready to be prepared.
6. Heat a 10" or 12" skillet at slightly higher than medium flame.
7. 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.
8. 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.
9. Paalaada is now ready to be folded in any shape you need. I have shown one method in the video or you could fold it into