Neypathil or Neypathiri | How to make Neypathil or Neypathiri

By Femina Shiraz  |  24th Feb 2017  |  
5 from 1 review Rate It!
  • Neypathil or Neypathiri, How to make Neypathil or Neypathiri
Neypathil or Neypathiriby Femina Shiraz
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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.

The delicious and mouthwatering Neypathil or Neypathiri is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Neypathil or Neypathiri is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Neypathil or Neypathiri. Femina Shiraz shared Neypathil or Neypathiri recipe which can serve 8 people. The step by step process with pictures will help you learn how to make the delicious Neypathil or Neypathiri. Try this delicious Neypathil or Neypathiri recipe at home and surprise your family and friends. You can connect with the Femina Shiraz of Neypathil or Neypathiri by commenting on the page. In case you have any questions around the ingredients or cooking process. The Neypathil or Neypathiri can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Neypathil or Neypathiri with other users

Neypathil or Neypathiri

Ingredients to make Neypathil or Neypathiri

  • 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

How to make Neypathil or Neypathiri

  1. Boil around 5-6 cups of water. Once it boils, switch the flame off.
  2. 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.
  3. 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.
  4. 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.
  5. Knead to form a soft dough.
  6. Heat oil in a kadai.
  7. Take a washed and cleaned plastic cover, and cut it to form a rectangle.
  8. 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.
  9. 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.
  10. Now flatten a bit with your clean fingers and smoothen the edges.
  11. Once the oil is really hot, place the rolled out pathiri in oil and fry till golden brown, flipping the sides once in between.
  12. Repeat the steps until all the dough is used up.
  13. Serve hot with egg or chicken curry.

Reviews for Neypathil or Neypathiri (1)

Preeti Gurung2 years ago

Beautiful recipe!

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