Thursday, November 2, 2017


There is always a happy face when these 'nadan' (a Malayalam term used for country) food is at the dining table.The broad smile is on none other but my dear hubby's face.To be more specific when the meal is the Malabar type..Pathiris,Ghee rice,Malabar style Chicken curry etc...and this also is one among his very favorites 'Ney pathal'.
Mostly my Ummi makes this for breakfast when we are back home for my hubby and even my son Adi,he too likes it and can eat it without any curry.While frying he takes one after another till he is filled (maximum 2-3) but in the evening he will ask is that left for me to take one :)
While I do the grinding part itself  my hubby makes out its Neypathal because of the mixing of fennel seeds coconut and shallots/Onion, a nice aroma fills the area.
Actually there are many ways of preparing the dough part.The traditional way how we used to prepare was by soaking parboiled rice and grinding it in a wet grinder with very little water along with rest of the ingredients.After coming to Qatar that was not possible,but then there is the rice powder(unroasted powder-home made powder bought from India) for rescue..If you do not have this rice powder you can also use Puttupodi{the powder used for making Puttu (steamed rice cakes),but with a slight variation so that the Neypathals don't become hard.Actually all these powders are used just to tighten the watery mixture,so if you can prepare it without adding much water then there is no need of  the rice flour and go by the traditional way as mentioned above,and may use any rice flour if at all it's needed.I prepare with this with white rice (Pachari) and tighten the watery mixture with the unroasted rice powder. Now on to the recipe:
White rice/Pachari/Long grain rice    1 cup
Coconut shredded  3/4 to 1 cup 
Onion  1/2 of one medium
Fennel seeds   1spoon
Unroasted rice flour  as needed
Water   as needed
Salt    as needed
Oil to deep fry
-Wash and soak the rice in water for 2 to 3 hours.Then drain.
-In a blender add this along with coconut and 1/2 cup water.Grind once.Now add the fennel seeds,onion and salt and grind again for a few seconds(you don't have to make it very smooth)
-Transfer this mixture into a bowl and mix the rice flour to tighten it into a smooth dough.
-Heat a pan with oil on medium flame.
-Now take small lemon sized ball and place it on a plastic sheet or banana leaf and flatten it gently with your finger tips into a disc (similar to the shape of puris,should not be too thick or too thin)
-Now slide this carefully into the hot oil.Once it puffs up turn it the other side and cook till both sides are done.
-Once done take it out using a slotted spoon into the kitchen towel.Repeat this with rest of the dough and serve with a delicious curry.



  1. Goodness, fluffy neypathal making me hungry. Love that tiny punch of jeera inside.

  2. I think these are called Bomb here!

  3. Haha... I like how you started the post! Same thing here too with HD, he has a big smile if it is his favorite, and he prefers the orotti over this one and that too with mutta curry... yours looks so perfect, kure kaalamaayi undaakiyittu!

  4. This is amazing..will try for sure ..looks Lovely


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