Friday, 30 August 2013

Ney pathiri/ Ney pathil/ Poricha pathiri (Fried rotti)

Ney pathiri

Ney pathiri/ ney pathal/ poricha pothiri is a common  breakfast item in Malabar area. But based on locality the preparation method is different. We prepare dough by grinding rice other than rice flour. This dish is having special preference during eid because in our locality on eid we prepare ney pathiri for breakfast. This is a crispy tasty pathiri that you can have with any curry.

Par boiled rice                                        :   2 cup
Grated coconut                                       : ½ cup
Shallot                                                     : 10
Cumin seed                                              : 2 tsp

  1. Wash and soak the rice for 4- 6 hour
  2. Drain and grind it with  grated coconut, shallot, 1 tsp of cumin seed, salt and  little water until to get thick dough (No need to grind as paste. It's texture should be slightly crushed and some finely ground)
  3. Add remaining cumin seed to it and mix well
  4. Take a small portion (lemon size ) and roll it
  5. Flatten it using finger by placing it on sheet (we normally use banana leaf for this but here in Qatar it’s not possible so I used aluminium foil) like puri (don’t make too thin)
  6. Heat oil in pan at medium high flame
  7. Take pathiri from sheet and carefully put in hot oil
  8. When it puff up flip over and fry other side. Flip over again and make sure both side turned golden brown.
  9. Drain and serve hot with your favorite curry

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