Paal Aadai ( Rice Pancakes)

This recipe is similar to that of appam. The good thing here is that we don't have to leave the batter to ferment, can use it right away..I learned this dish from my MIL. Whenever we go to visit them.this will surely be in the menu as we all love it..This dish is so soft and light that one can finish 10 of those easily and will still ask for more..so guys give it a try u won't be dissappointed...

Ingrediants:-

• Raw rice - 2 cups
• Egg -2 nos
• Coconut milk -1/2 can or 1 cup thick milk
• Salt

Method:-

1. Soak the raw rice overnight.
2. Drain the rice .
3. Now Grind rice, egg,coconut milk together untill u get a very smooth batter,add water if needed...
4. Add salt to batter. and use the batter right away no need to ferment .
5. This batter should be thinner than appam / dosa batter.
6. Now place the appa chatti (pan used to make appam) and switch on the stove .when the pan is hot ,add a small laddle of batter (just enough to cover the appa chatti ) 
7. and swirl the appa chatti making sure to cover the inside of the pan ,and don't overlap the batter (just swirl once so that the paal adai will be soft).
8. Cook covered for few secs that's all it takes as the batter is thin ..
9. Now fold the appam into half and then into quaters...now do this with rest of the batter..
10. serve hot with any gravy of  ur choice...our family fav is with mutton curry...:) 

Note:-

• Consistency of the batter is very important...should be very thin...
• The pan should be hot ..
• And make sure not to overlap the batter while swirling the pan...just one coat of the batter ...this will give a soft paal aadai...