It had been about 10 years since I saw a perfectly prepared neypathiri.. Though I happened to watch the whole preparation, I didn't get the proper recipe.. Recently a nice friend, from Malabar side, who owns a blog left a comment in my blog with the neypathiri recipe. My interest in trying out Malabar recipes prompted her to do it. That was I searching, a proper recipe from a Kannur / Thalassery home.. Thanks to Shab! You must visit her if you love to try out Malabar dishes. And there are lots of other types of yummy dishes too in her kitchen.
About the neypathiri, like the name indicates the pathiri is deep fried in oil.(Ney means oil here, no need to fry in ghee) When I made it, I finished the first two, my father was there, he also took three, and he didn't need his lunch because of it.. :)It tastes great with chicken or other meat curries.Shabs has a list of her favourite curries to take with. I served chicken kurma with it..
While making this, I din't add rice powder as Shabs said, since I hadn't un roasted rice powder at that time. So I just ground the soaked rice with very less water and poured it to a very clean nice cotton cloth. Then tied the edges of cloth together and hanged it on the sink-tap as my Kannur neighbour did.But mom suggested to take it and place on a cutting board and keep a water filled bowl on it. It worked and soon the water oozed out from the ground paste.After you open the cloth, you get a very nice dough witch never sticks to your fingers!
This is a must try for you all those who love some tasty dish. Forget the deep frying part for at least once.. :)
While I was preparing this post, I got a message from from Mrs.Mano, that she happened to eat fried pathiris from a resturarant, she loved it much and asked for the recipe! :)
Ingredients for making ney pathiri,
1 cup puzhukkalari/ parboiled rice or raw rice / pachari or a mixture of both
1 medium onion or small onions
1 1/2 tsp perumjeerakam
1 cup fresh coconut
salt,water and rice powder
How to prepare,
Grind it along with as little water as possible into grainy paste.
(Don't make a very fine paste.)
Finally add fennel seeds,coconut, onion and grind until onion and fennel is crushed well.
Add salt and Mix enough rice powder to make a dough like pathiri.
Make lemon size balls and place it on palm.
Press it slowly to make small pathiris not bigger than puris in size.
Pathiris should not be too thin.
It should have a thickness of 2 or 3 puris.
Deep fry them in very hot oil.
Allow to fry both sides by turning occasionally.
Fry until golden brown.
If your dough is correct, your neipathiris may puff up like puris!