Ingredients

• 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