Hi everyone, How are you all? Have you tried Ney Pathiri-Ney Pathal-Poricha Pathiri Recipe? This is one popular Malabar Special recipe.
There are a couple of ways you can make this Ney Pathal recipe. Traditionally, rice is soaked for 3-4 hours then grounded into the coarse and grainy mixture and crushed coconut, onion, fennel, and cumin seeds are added and then deep-fried. Another method is easy to follow one, using coarse rice flour. You can make this tasty delicious pathiri for breakfast, for tea time snack or for dinner.
So today, I’m trying the Ney Pathal using the rice flour method. Sometimes soon will try the traditional method of making and will post here. If you are making it for the first time, try it with half the amount mentioned in the recipe. Because, if the rice is not the right one, you might not be able to get the right texture and perfect recipe.
I saw this recipe on Shabs page and found it interesting. So I tried and to my surprise, it turned out well. Thank you Shabs for the wonderful tasty recipe. So without further ado, let’s see how it’s made.
Ney Pathiri-Ney Pathal-Poricha Pathiri Video :
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Recipe Card for Ney Pathiri- Ney Pathal-Poricha Pathiri:
Ney Pathiri-Ney Pathal-Poricha Pathiri
Ingredients
- 2 Cups Rice Flour /Puttupodi I have used Doublehorse brand Puttupodi
- 3/4 Cup Freshly Grated Coconut
- 8-10 Shallots/Pearl-Small Onions
- 1 tsp Jeerakam/Cumin Seeds: or according to your taste level
- 1/2 tsp Fennel Seeds or according to your taste level
- 1-3/4 to 2 cups Boiling Water
- Salt to taste
Instructions
- In a pan; bring the water into a rolling boil.
- Meanwhile, in a blender add grated coconut, cumin seeds, fennel seeds, and small onion/shallots and pulse it for 1-2 times and keep it aside. (Note: It should be just crushed)
- In a wide-mouth pan; add the rice flour/puttupodi, salt to taste and combine well, add the crushed grated coconut mixture to it and mix well.
- Add the boiling water to rice flour mixture little by little; stir briskly with wooden ladle spoon and keep stirring until it moisten evenly and it comes together and there are no lumps.
- You must knead the dough while it's still hot; so use a wooden spoon and then when it turns warm, but manageable to knead, knead well with hands to the fine smooth dough without adding water. (Note: If needed wet/dip your hand in water and knead, If the mixture is too dry, it will be easy to flatten it, but it will start cracking in the oil, and it will be dry. So make sure, just make the dough firm enough so that you can make a softball and fry it in oil.)
- Smear the fingers and palm with oil or with rice flour to avoid the dough sticking to the hand and make small lemon sized ball of the dough, using the pressure of the palms till the balls are completely smooth with no cracks. Flatten slightly
- If you have a chapati press; then use that. Place one lemon sized small ball and press slightly. (Rolling in chapathi press helps to get perfect round shape pathiri with same thickness all sides) If you don't have one then. place a plastic sheet over both sides on the rolling board; place the small ball in the middle on the top of the plastic sheet and cover with another end of the plastic sheet, press it nicely with the bottom side of the flat steel plate, or roll it into thick discs (like thick pooris,make sure all sides have same thickness) using a rolling pin. Dust with rice flour to help in rolling out. To make it professionl and to get an exact round shape, cut the edges with a round cookie cutter or with sharpedged lid and make them in perfect shape. (Note: Neypathiri should be thick, so when rolling make sure all sides of the pathiri have the same thickness. If the pathiri is too thick or too thin, it might not puff up all the time. So adjust accordingly.)
- Place Tawa/Kadai on high-medium flame, when it hot, slide pathiri into the hot oil,you can see bubbles on top of the pathiri and after sometimes, if properly done it will float on top and puff up.If it doesn't puff up, just slowly tap the pathiri at the edges with the spoon until it puffs up. As soon as it puffs up, flip it over and fry both sides until light golden color and crispy. (Note: When sliding the pathiri to oil, the heat should be always kept on high, the oil should be really really hot, same time you need to keep an eye on it. Don't burn it.After frying few neypathiri the oil temperature drops down drastically. So wait for sometime, until the oil is smoking hot and then continue frying them again.)
- Serve with chicken curry, Mutton Curry, or any masala veg curries and Enjoy!
Notes
- If you are trying it for the first time, you can make neypathiri-neypathal-poricha pathiri by halving half amount mentioned in the recipe.
- The amount of water and powder can vary, depending upon the brand & quality of the rice flour.
- The dough can also be kept in the fridge and Ney Pathiri- Ney Pathal can be made the next day.
- If the mixture is too dry, it will be easy to flatten it, but it will start cracking in the oil, and it will be dry. So make sure, just make the dough firm enough so that you can make a softball and fry it in oil.
- If the pathiri is too thick or too thin, it might not puff up all the time. So adjust accordingly.
- And most important of all, the oil should be really really hot. After frying few neypathiri, the oil temperature drops down drastically. So wait for some time, until the oil is smoking hot and then continue frying them again.
Nutrition
This Ney Pathiri goes well with any masala curries, like chicken curry, mutton curry, beef curry, or any veg masala curries. If you haven’t tried yet, give it a try. Don’t forget to share your comment and feedback if you try.
Looking for Easy recipes? check this super easy One-pot Chicken Curry, Pal Payasam -Pressure Cooker Method, Oil-free Veg Kurma
You're welcome Sajith! 🙂
thank you..
Thank you!:) Please do keep me posted your feedback when you try.
Good luck with it,
Sangeetha
fab recipe…… gonna try soon….. thank u sangeetha
Hi Indira,Looks like my reply is coming delayed, sorry about that 🙁 Glad to hear you tried and liked my nadan recipes :)…Thanks a lot for trying and letting me know that.You can use unroasted aripodi.Do revert to me with your feedback, if you try and I do hope you like it.
Cheers!
Sangeetha
Hi
I often try all your nadan recipes , it comes out very well.. Want to try this ney pathri, just a question- the ari podi should be roasted or we can u plain?..
regards
Indira
Hello Raisha, i don't see any reason why it won't work. Just skip the coconut and try! 🙂 Good luck! Hope you like it!
Cheers!
Sangeetha
Hi! I am allergic to coconut :"( how can I make this without it?
Thanks for trying recipe from here. Sorry to hear that it didn't puff up. I think well kneaded dough helps pathiri to puff up. I am not 100% sure though. I am basing this on the fact on my experience. Knead the dough thoroughly using both hands and it has to be done thoroughly and at one single stretch. Hope this helps and sorry about the late response!
Cheers!
Sangeetha
hi, i tried making this pathiri following your recipe. But the pathiris did not puff up. They just turned out to be flat pathiris. there was no other problem like being hard or anything. What could be the reason for not puffing up?
Thank u Preeti for stopping by kothiyavunu and for ur nice comments..:)
Shabs will check ur recipe soon..Oh u make it from the scratch that's great…authentic way always gives a special taste to the dish..
I am not from Malabar shabs but i am crazy of malabar foods..:)
woowww…I love this one…havent made it in quite a while…i make it from scratch….ariyokkey soak cheythu arachu….haavooo…. alochikkumbol thanney madi varunnu…But i think i shud make it soon….My god, such a damn tasty food this is….i can eat it everyday if i wont get fat…lol….urs has come out perfect….I wish everyone would be able to taste this…..alley?…check out my recipe, u can see many options there for this one..:)
By the way, are u from malabar region at all?….
When I was in India, I LOVED every breakfast! This looks great!
wow…these look really nice sangeetha!thanks for visiting my blog. You have a great recipe collection too
Thank u poornima, give a try i am sure it taste yummy…
Wow…that looks so yumm. never had it, will surely try it soon.
Thank u sandhya,
New to me….. 🙂 Nice variety of roti…
Thanks to all my lovely friends for stopping by for a visit and for the lovely comments you left for me.
i have heard a lot abt this Pathiri..but has never tried it…
Looks so yumm Dear!!!
Never tried this, looks very crispy..
nice click and it looks so yummy, dear!
Wow looks so crispy and perfect for snacking …never tasted though.. bookmarked it and will try for sure.
wow lovely click and nice way to explain it by showing step by step pic sangeetha…seems very delicious
Wow this is so yumm 🙂
This is one of my favourites…..The dish looks so tempting…
Never made this…must try