Name: Neypathil or Neypathiri recipe by Femina Shiraz at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Ingredients: Par boiled rice 2 cups; Rice flour 1/2 to 1 cup; Salt as required; Water as required; Coconut 1 cup; Onion 1/2 of a big onion; Cloves 4; Cinnamon 2 small sticks; Cardamom 2; All purpose flour 2 tbsp; Oil for Deep frying

ABOUT Neypathil or Neypathiri RECIPE

Neypathil is a traditional bread from the Malabar region of Kerala. This deep fried bread is made of par boiled rice and rice flour. The dough is spiced with fennel seeds, cloves, cardamom, cinnamon and lots more. This is often paired with spicy chicken, mutton, beef or egg curry.

Instructions

Boil around 5-6 cups of water. Once it boils, switch the flame off.
Add the rice to this hot water and soak it covered with a tight lid for at least 6 hours. After 6 hours, drain the hot water and wash the rice.
Now grind it to a coarse dough by sprinkling minimum amount of water. In the last batch, add in the coconut, onion, fennel seeds, cloves, cardamom and cinnamon. Grind this to a coarse paste.
Add this masala mix to the prepared dough and mix well. Now add the rice flour (starting with 1/2 cup), all purpose flour and salt and mix well.
Knead to form a soft dough.
Heat oil in a kadai.
Take a washed and cleaned plastic cover, and cut it to form a rectangle.
Apply oil on one side of this sheet and on your palms. Now take small balls of dough and place on one side of the sheet.
Cover with the other half of the sheet. Place a flat plate on top of this and press. You get a circle like that of puri, but not as thin as puri.
Now flatten a bit with your clean fingers and smoothen the edges.
Once the oil is really hot, place the rolled out pathiri in oil and fry till golden brown, flipping the sides once in between.
Repeat the steps until all the dough is used up.
Serve hot with egg or chicken curry.

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