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  • Jheerakasala/ Basmati Rice
    : 1 1/2 cups
  • Coconut Milk
    : 1 cup
  • ice cubes and chilled water
    : 3/4 th cup
  • Coconut Milk
    : 1 cup
  • Egg
    : 1
  • Salt
    : to taste


Veeshappam aka palaada or the Malabar rice crepe is a thin, soft and melt in the mouth Indian crepe which is specifically made in the Malabar region but is eaten all over Kerala. Crepes are made with all purpose flour in every part of the world but I think we are the only ones who make with rice. Rice and rice flour are used for making variety of dishes and different types of Indian breads.

We make this with rice flour, all purpose flour and wheat flour. Though the other two can be prepared easily this one take sometime as soaking of rice is a very important aspect. Best Jheerakasala/ Basmati rice is the best choice for this crepe. It gives that distinct flavor and softness needed for this. The divine blending of coconut milk, eggs and rice is what transforms this crepe super smooth, silky and melt in the mouth.

Breakfast is a grand affair in India. In each and every part have their own umpteen varieties. Ranges of flat breads, fried breads, pancakes and crepes are prepared daily. These are accompanied by sweet or spicy curries, chutneys and dips. This veeshappam can be enjoyed in different ways. Right from simple sweetened coconut milk to veg /egg/chicken/ beef curries.

I used Jheerakasala rice for this recipe. Soaked it overnight so that I could easily grind it into very smooth batter. Grind as much as possible so that minimum residue is obtained. I always use fresh thick coconut milk for grinding as it gives that rich coconutty taste and white color to the crepe.

Adding egg gives the binding nature and extra softness. After grinding and sieving the batter adjusting salt, rest it for half an hour as this will give a Mot in the mouth crepes which are super thin.

I use ice water and ice cubes when adding water so that the grinder do not get heated up. This will also help in getting the right texture for the batter. Medium high flame should be maintained while making these beauties. Pour the batter and immediately swirl it around to make it as thin as possible. You can make it plain or buttered or applying ghee. This is simply superb with sweetened coconut milk or any choice of your curry.

Step 1

Soak the rice in  water for 5-6 hours or overnight. Rice should become tender. Drain and transfer to a grinder/ blender. Grind finely adding water and coconut milk. Take care not to heat the jar. Add the egg, another half a cup of coconut milk and grind further for few

Step 2

Take a super fine sieve and place it on a mixing bowl. Gently pour the batter through the sieve and sieve it.Add required amount of salt and coconut milk to loosen so that a crepe consistency batter is obtained. Rest for half an hour.

Step 3

Heat a pan and pour a ladle of batter to make a very thin rice crepe or veeshappam.Once the edge starts coming out, you can fold it into triangles and take out. If your prefer it to be a little more richer, you can add ghee or butter once the crepe is done, before you take out from the pan.

Step 4

Serve with sweetened coconut milk or curry of your choice.

Happy Cooking !!

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