MAKKA ATTU PALA PADIYAM
A delicious instant crepes made of maize kernels and accompanied with delicious creamy porridge called Pala Padiyam
Servings: 4 people
Equipment
- Skillet
Ingredients
For Makka attu
- 2 cups Maize/corn kernels
- 1 tsp Cumin seeds
- Salt to taste
For Pala padiyam/ Palambaram
- 1 cup Whole milk / Full fat milk
- ⅓ cup Rice flour
- ⅓ cup Sugar
- 2 pods Cardamom
- ⅓ cup Water
Instructions
Making Pala padiyam / palambaram
- Heat a saucepan and add milk and let it come to a rolling boil.
- In a small bowl add rice flour, water and mix it properly and make sure there are no lumps.
- While the milk is boiling add the rice flour water mixture gradually with one hand and keep stirring with another.
- And keep stirring until it cooks and thickens completely.
- Add in sugar and cook for 2 more minutes.
- Serve warm Pala padiyam / palambaram with warm Makka attu or Makka garelu
Making Makka attu
- In a blender jar add peeled maize/corn kernels, salt, cumin seeds and blend to a smooth paste without adding any water.
- Take the batter into a mixing bowl and adjust the consistency by adding 2-3 tbsps of water gradually and make a batter similar to that of Dosa batter.
- Heat a Skillet and grease it with oil if you are using cast iron and wipe it with paper towel.
- Take a ladleful of batter and spread it on skillet and slowly keep spreading the batter in clockwise movement to make attu/dosa.
- Add couple tsps of oil on top, cover it with a lid and cook for 2 min on medium flame.
- When you spot the brown spots appearing flip the attu/dosa/crepe and cook for a minute on other side too.
- Serve warm makka attu with Pala padiyam / Palambaram.
Notes
- It is always preferred to use freshly harvested and tender maize/corn for making attu, as it has natural water levels and adds a mild sweetness to the dish.
- Also remember that this batter doesn't spread thin like regular dosa batter, so it's completely normal, just cover the pan for 2 minutes and let it cook, turn and cook uncovered for 1 more minute.
- If you don't have Desi bhutta/desi corn available you can also substitute it with sweetcorn like I did. I made sure to pick matured corn here in US so that they're easy to peel the kernels and also needs no rice flour.
- If your batter turned quite loose, you can add few tbsps of rice flour to adjust the consistency.
- In case you have ample time to make the dish and if you're using quite tender sweet corn you can also use soaked rice and grind it too while making the batter, it helps in spreading.
- I always use my cast iron pan for making Attu/dosa/crepes so oil the pan before spreading the batter and always keep the heat on medium flame so that the batter doesn't stick while spreading.