Ney Pathiri or Ney Pathal is deep fried rice rotti that is a common breakfast dish in Malabar region like Kozhikode. It is extremely yummy when eaten with a non-veg dish. It is a must in Iftar / Ramadan menu.
Preparation Time: 30 minutes
Serves:3
Ingredients
Rice Flour / Aripodi: 2 cups
Grated coconut: 1 cup
Cumin seeds: 2tsp
Shallots onions / Kochulli: 4-5 nos
Ghee: 1 tsp
Salt: as needed
Coconut oil: for frying
Water: 1 cup
Preparation
Take a pan and add a tea spoon of ghee to it. Warm it and add water when its hot. When water starts boiling, add flour (Maida can also be used in place of rice flour) and warm it in low flame and off flame. Sprinkle salt well. Blend grated coconut with cumin seeds, shallots etc. till they turn to coarse form but don’t make as paste. Blend in a mixer. Add the blend to flour and knead to form smooth dough like that of Pathiri. Roll out dough to small portions to the size of a lemon. Flatten placing between your palms. Roll them using chapatti roller. Flatten them with thickness of two or three pooris. Take a pan, add coconut oil and heat. Drop one or two pathiris together if you have a large pan. When it puffs up, flip and fry till crispy. Drain using tissue. Serve with chicken / fish / mutton curry for breakfast.
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