Ney Pathal - Ney Pathiri

Recipe by
Total Time:
6.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Easy

Take a look at more Snacks Recipes. You may also want to try Potato and Corn Rolls, Palazthappam, Avocado Toast , DRY FRUIT MODAK

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  • 1 cup - boiled rice
  • 2 cups - water
  • 1/2 cup - grated coconut (5 - 6 tbsp)
  • 6 - shallots, chopped
  • 1 tsp - jeera (cumin seeds)
  • 1/2 tsp - salt
  • 6 - 8 tbsp - rice flour (for final mixing)
  • 1/2 tsp - oil (to grease plastic or banana leaves )
  • 3 greased plastic sheets or banana leaves
  • 250 ml - oil (to Deep Fried)

How to Make Ney Pathal - Ney Pathiri

  • Wash and soak boiled rice in 2 cups of water for 6 hours or overnight.
  • Drain out water completely.
  • Transfer soaked rice in a mixer bowl and make a smooth paste with grated coconut, chopped shallots, salt and jeera.
  • Use very little water to make a smooth dough.
  • Just sprinkle 1 - 2 tbsp water to run the mixer.
  • In a wide bowl, mix the rice paste with 6 tbsp rice flour (normal rice flour) and make a dough.
  • Add extra 1 - 2 tbsp rice flour if required to make a soft dough.
  • Knead well and make a soft dough.
  • Divide this dough into 12 - 14 portions and make balls.
  • Keep each rice balls in between two greased plastic sheets (15 x 15 cm) - banana leaves.
  • Press gently and spread it by your palm to make the shape of a puri, 4 inches in diameter.
  • Give a round shape with the help of an inverted sharp lid or cookie cutter.
  • Arrange these nei pathals on another plastic sheet - banana leaf carefully.
  • Heat oil in a kadai. Reduce heat to medium and Deep Fried nei pathal (one at a time and gently press top portion of the pathal with a flat slotted ladle. Then it will puff slightly) till golden colour on both the sides.
  • Please do not fry on high heat. Keep on medium heat.
  • Drain out from oil and place it on kitchen towel to absorb extra oil.
  • Serve with any veg or non - vegetarian gravy dishes.
  • Recipe Courtesy: Niya's World