Palada & Banana milk

 

Palada with Banana Milk

A traditional Malabar delicacy, Palada is a soft, lacy crepe made with kaima rice and coconut milk, often enjoyed with sweet or savory accompaniments. This recipe pairs it with Banana Milk, a naturally sweet and creamy drink made with ripe bananas and coconut milk.

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Ingredients

For Palada:

• 1 cup kaima rice
• 1 egg
• 2–3 tbsp coconut milk powder (or 1½ cup fresh coconut milk)
• 550–600 ml water (reduce if using coconut milk)
• Salt, to taste
• Ghee, for greasing

For Banana Milk:

• 1 ripe banana
• 1 cup coconut milk
• Pinch of salt
• Sugar, if needed
• ¼ tsp cardamom powder (optional)

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Instructions

Step 1: Prepare the Batter

1. Wash and soak kaima rice for at least 4 hours.
2. In a blender, add soaked rice, egg, salt, coconut milk powder, and 1 cup water (or coconut milk if using).
3. Blend until smooth. Add more water gradually to form a thin, pourable batter. Strain for a finer texture if desired.

Step 2: Cook the Palada

1. Heat a non-stick crêpe pan on medium heat.
2. Pour a ladleful of batter and swirl the pan to spread evenly, like a crêpe.
3. Cover and cook for 1–2 minutes until the edges release from the pan.
4. Spread some ghee, fold in half, then fold again into a triangle.
5. Remove from the pan and repeat with the remaining batter.

Step 3: Make the Banana Milk

1. Mash the banana in a bowl.
2. Add coconut milk and mix well.
3. Stir in salt, sugar (if needed), and cardamom powder for extra flavor.
4. Serve immediately.

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Serving Suggestion

Enjoy warm Palada with Banana Milk for a simple yet satisfying meal. You can also pair Palada with savory curries for a versatile twist