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Rice Crepes Made with Coconut Milk | Kaima Pathiri





10 min


10 min


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Rice Crepes Made with Coconut Milk | Kaima Pathiri

Total time is not inclusive of time taken to soak the rice (2-3 hours minimum).

Quick, Simple, Light and Unique. These crepes go well with any curry or side dish.

The Recipe Intro has more pictures and Video. Check it out.

read the recipe introduction 300x81 Rice Crepes Made with Coconut Milk | Kaima Pathiri

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  • 1 cup ‏Kaima Rice/Jeerakasala Rice (traditionally used) OR if you can't find these, use Basmati rice. That's good too.
  • 2 cups ‏medium consistency coconut milk -  freshly made  is best (the 'first' milk that is made from squeezing grated fresh or frozen coconut that has been ground with minimum water to a fine paste, through a muslin cloth.)
  • 2 ‏eggs
  • As needed, ‏oil for greasing the pan


  1. Wash the rice thoroughly. Soak for 2-3 hours.
  2. Add the rice to a blender with half cup of the coconut milk. Blend till you get a smooth batter, without any grains. (If you are using a stronger blender you can use all the coconut milk at once, but for regular ones this might cause batter to leak from the blender).
  3. Add the remaining coconut milk along with the eggs and blend once more.
  4. (The batter should be very thin and smooth without any grits of rice).
  5. Heat a non-stick pan that has been lightly greased with oil.
  6. Blend the batter once more till it turns foamy on top OR I like to use a hand held whisk to get it foamy each time batter is to be poured.
  7. Take a large round ladle and scoop from the top so that you get a lot of foam with each ladle of batter.
  8.  Pour the foamy batter onto the pan to  naturally form a round crepe. Don’t spread it with the ladle or swirl the pan for best results just let the batter spread out. Using a small pan, ensures a nice round shape.
  9. Allow to cook for a minute or so, till the  top cooks through. Do not cook the second side.
  10. Flip onto a large wire mesh sieve so that they ‘air out’ briefly while you prepare the next one. Later fold in half , then into a quarter so they form triangular shapes.
  11. These crepes are very delicate and need to be handled gently. Do not stack them without folding.
  12. Repeat with remaining batter. Keep whisking in between (as needed) to keep the batter foamy.
  13. Serve immediately with any curry (Chicken Curry or Potato curry is good).


Rice Crepes Made with Coconut Milk | Kaima Pathiri


  • There is no need to add salt to these crepes as they are meant to be served with curry. I have found them to be softer without the salt. For those who would like them sweet you can add sugar to the batter. We prefer them without salt and served with Chicken Curry.

 Key Ingredients: Raw rice, Coconut Milk, Egg.

Let us know if you tried itRice Crepes Made with Coconut Milk | Kaima Pathiri.

read the recipe introduction 300x81 Rice Crepes Made with Coconut Milk | Kaima Pathiri



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  1. Looks quite similar to Neeru Dosa – a rice crepe popular in Karnataka. However egg is not added in Neeru Dosa. I am definitely gonna give this a try looks easier than neeru dosa to me:)

    • Yes indeed , similar to Neer Dosa.. but to me these are even lighter and fluffier. We love it with Kozhi Ghassi.. which I am posting shortly.. thanks Ria 😘let me know if u try

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