Recipes

Easy Neypathal / Neypathiri

So, yesterday my mom got this recipe for Neypathal from one of her friends which peaked both our interests cause it featured a short cut for making Neypathals using Puttu powder… The video of the same which we got is given at the bottom of this post… So, turned out today we decided to make Puttu for breakfast and along with it, decided to give this recipe a test…

For those who are not aware, Neypathals or Neypathiris are a popular malabari food item made using Rice, Coconut, Onion and spices, mostly Fennel and Sesame and it is a time consuming process starting from soaking for hours and grinding the rice, etc and then deep fried… So, when we saw this recipe, we thought hey, this would cut short more than half the effort and since Neypathals are one of our favourite food items that we like to have either by itself as a snack or even as a meal along with spicy malabari style curries…

The above pic shows the end result and I must say it came out just right and felt pretty much exactly like the Neypathiris we get from the Thakkaram restaurant here (except for their use of sesame, which sadly we didn’t in stock today plus, this recipe didn’t ask for it too)…

So, heres the recipe:

Ingredients

  • Puttu Podi (Coarsely ground and dry roasted rice flour) – 1 cup
  • Boiling Water – Around 1 & 1/3 cups
  • Grated Coconut – 1/2 cup
  • Onions – 1 small to medium sized
  • Fennel – 1 & 1/4 tsp (To taste)
  • Salt – To taste
  • Cooking Oil (Sunflower or Coconut Oil as preferred) – Enough to deep fry plus a tsp or two extra

Method

  1. In a bowl mix the rice flour along with salt with boiling water… Start with 1 cup of boiling water and add more only if needed… However, its very important to use boiling water and not at any other temperature at this stage. (you might want to use a spoon to mix)…
  2. As the mixture cools down as you mix to touchable levels, kneed it using hands till it kind of feels like a Chapati/Tortilla dough…
  3. Coarsely blend the onion, fennel and the grated coconut in a blender and kneed the result into the rice flour dough making sure the blended coconut-fennel-onion mixture is spread evenly across the dough…
  4. Apply some oil in your hands (for lubrication basically to prevent dough from sticking and I didn’t have the plastic film here) and take small dollops of the dough and flatten them to size of your hands and deep fry them in oil till golden brown on both sides and you get to have Neypathals to enjoy… 🙂

As mentioned above, these Neypathals can be enjoyed on the their own as a snack to go with tea/coffee or as a meal itself with Kerala / Malabari style curries (pretty much any curry you can have with the Puttu, you can have with this too)… Here, as shown in the pic above, my mom made the famous Kerala style Kadala (lentils) curry today to go with it… My favourite option is of-course to have it with the Kerala style Chicken curry, especially the one made using roasted ground coconut and pepper… Anyways, it is indeed a recipe that I recommend everyone to try… 🙂

Reference:

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