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Main Course

Malabar Style Ney Pathiri With Red Spinach

Ney pathiri or deep fried rice rotti is a very common breakfast / dinner dish in northern Kerala especially in Kozhikkode and Malabar.The ground onion and cumin seeds and chopped spinach are added to the rice flour dough and then rolled to form puris.

Ingredientsfor 2 servings

1 cup Rice(white Kuruva) Soaked for 4-5 hrs
1 cup Coconut
5 Shallots
1 tbsp Cumin seeds
To fry Oil
5-6 tbsp Rice flour
Salt, as needed

Preparation

Step 1
Wash and drain the soaked rice.
Step 2
To begin making the Malabar Style Ney Pathiri Recipe, we will first grind the shallots, cumin seeds,g rated coconut and soaked rice in little water to make a coarse paste.
Step 3
Convert it into a bowl add season with salt to your taste.
Step 4
Add little by little rice flour till the dough has thickened.
Step 5
Add chopped spinach and Fold everything together gently.
Step 6
Get out a small ball of dough and roll it flat not too thin.
Step 7
Heat a kadai with oil to fry the pathiri's.Fry the puri when the oil becomes hot. Keep flipping it over and fry it so that it evenly get browned on both the side. Take the pathiri out and strain it over a napkin. Do the rest for the remaining ingredients.
Step 8
Serve the Malabar Style Ney pathiri along with Kurma, Kerala Style Egg Roast Curry etc.

Tip

Cook on medium-high heat, not scorching hot. You want the bread to puff and develop spots, not burn.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

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Get it on

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Main Course

Malabar Style Ney Pathiri With Red Spinach

Ingredientsfor 2 servings

1 cup Rice(white Kuruva) Soaked for 4-5 hrs
1 cup Coconut
5 Shallots
1 tbsp Cumin seeds
To fry Oil
5-6 tbsp Rice flour
Salt, as needed

Preparation

Step 1
Wash and drain the soaked rice.
Step 2
To begin making the Malabar Style Ney Pathiri Recipe, we will first grind the shallots, cumin seeds,g rated coconut and soaked rice in little water to make a coarse paste.
Step 3
Convert it into a bowl add season with salt to your taste.
Step 4
Add little by little rice flour till the dough has thickened.
Step 5
Add chopped spinach and Fold everything together gently.
Step 6
Get out a small ball of dough and roll it flat not too thin.
Step 7
Heat a kadai with oil to fry the pathiri's.Fry the puri when the oil becomes hot. Keep flipping it over and fry it so that it evenly get browned on both the side. Take the pathiri out and strain it over a napkin. Do the rest for the remaining ingredients.
Step 8
Serve the Malabar Style Ney pathiri along with Kurma, Kerala Style Egg Roast Curry etc.

Tip

Cook on medium-high heat, not scorching hot. You want the bread to puff and develop spots, not burn.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Main Course

Ari Pappadam - Vishu Special

A traditional Kerala sweet snack made with care and a generous hand of ghee. The kind of thing grandmothers make for ...

30 min|6 servings|4

Main Course

Avial - Traditional Recipe

A medley of vegetables cut into long batons, simmered until just tender, and bound with a rough-ground coconut paste ...

45 min|2 servings|4

Snacks

Aval Nanachathu

A favourite tea-time snack from Kerala kitchens — quick to make, satisfying to eat, and always better shared with a c...

20 min|2 servings|4

Payasam

Aval Payasam | Poha Kheer

This mixed, also known as Poha Kheer, is a cherished dessert in Indian households.

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