Ney pathiri is a traditional Malabar dish made with rice flour, ghee, and coconut. It is a crispy and flaky flatbread that is usually served as a breakfast or snack item. The dough is made by mixing rice flour with hot water and kneading it into a smooth consistency. The dough is then rolled into thin circles and cooked on a griddle with ghee until golden brown.
Rice is traditionally soaked for 3-4 hours before being pounded into a coarse and grainy mixture with crushed coconut, onion, fennel, and cumin seeds, which are then deep-fried. Another simple approach involves the use of coarse rice flour. You may prepare this wonderful pathiri for breakfast, a teatime snack, or supper.
The deep-fried rice roti, also known as “ney pathal”, pairs well with Malabar chicken, mutton, or red meat curry and there are several techniques for cooking the classic snack. You can follow the conventional method of soaking uncooked rice and then powdering it to a coarse consistency similar to puttu powder, where ingredients such as shallots, fennel seeds, and coconut are added, and a dough is formed using hot water.
Small balls of dough are picked, shaped into pooris, and deep-fried. Alternatively, you may buy rice flour with a gritty texture, similar to puttu powder, and proceed as before. This is considerably easier and saves a lot of time. You can make s
Read MoreMix both flours and boil water with salt. Then add chopped shallots, fennel seeds, and shredded coconut.
Slowly add the flour while constantly stirring. Keep it simmering for 5-10 seconds before turning off the heat.
Knead the dough completely with your hands until it is smooth. Roll out little amounts of dough into lime-sized balls.
Using a chapathi press or pathiri press, flatten each ball into a thick disc. Heat oil in a pan and add each pathiri.
When it begins to bubble up, turn and cook until crispy. Serve it hot with chicken curry or other curries. Enjoy!
Ney pathri is often made using rice flour, shredded coconut, shallots, fennel seeds, salt, and a small amount of water to create a soft dough.
Traditionally, ney pathri is deep-fried till golden and somewhat puffed, resulting in a crispy surface and soft within.
Yes, you may eliminate the coconut, but it lends the characteristic taste and soft texture that distinguishes ney pathri.
Use warm water during kneading and prevent over-frying to keep the pathri soft on the inside.
Ney pathri is often served alongside chicken curry, mutton curry, egg roast, or a simple vegetable curry.
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