Ney Pathiri-Ney Pathal-Poricha Pathiri
Calories: 376kcal
Ney Pathiri-Ney Pathal-Poricha Pathiria is a super delicious, rich Malabar Specialty.It is a deep-fried rice Pancake with crushed coconut,onion,cumin seeds.
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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
Calories: 376kcal | Carbohydrates: 70g | Protein: 6g | Fat: 7g | Saturated Fat: 6g | Sodium: 162mg | Potassium: 207mg | Fiber: 3g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 50mg | Calcium: 20mg | Iron: 190mg
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