Burmese Palata with Coconut Curry Dip
Gluten-free Burmese Palata (flatbread) served with a creamy and aromatic coconut curry dip. A delightful breakfast that combines crispy flatbread with a rich and flavorful sauce.
Ingredients
- 2 cups Rice Flour
- 1/2 cup Tapioca Starch
- 1 can Coconut Milk
- 1/4 cup Vegetable Oil
- 1/2 tsp Salt
- 1 Onion
- 2 cloves Garlic
- 2.54 cm Ginger
- 2 tbsp Curry Powder
- 1/2 tsp Turmeric Powder
- 1/4 tsp Red Pepper Flakes
- 1 tbsp Lime Juice
- 2 tbsp Cilantro
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, combine rice flour, tapioca starch, salt, and 1 tablespoon of vegetable oil. Gradually add warm water until a soft, pliable dough forms.
- 2Knead the dough for 5-7 minutes, then cover and let it rest for 15 minutes.
- 3Divide the dough into 8 equal portions. Roll each portion into a thin circle.
- 4Heat a griddle or flat pan over medium heat. Brush with vegetable oil.
- 5Cook each palata for 2-3 minutes per side, or until golden brown and crispy.
- 6For the curry dip, heat 1 tablespoon of vegetable oil in a saucepan. Add chopped onion, garlic, and ginger. Sauté until fragrant.
- 7Add curry powder, turmeric powder, and red pepper flakes. Cook for another minute.
- 8Pour in coconut milk and bring to a simmer. Cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
- 9Stir in lime juice and chopped cilantro. Season with salt to taste.
- 10Serve the palata hot with the coconut curry dip.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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