Is Mageiro free to use?

Yes! Mageiro offers a free plan with access to hundreds of recipes, basic meal planning, and a smart shopping list. Upgrade to Premium anytime for the full experience.

Can I customize recipes for dietary restrictions?

Absolutely. Set preferences like vegan, gluten-free, keto, and more during onboarding. Mageiro filters recipes to match your dietary needs.

How does the grocery list feature work?

When you add recipes to your meal plan, Mageiro compiles all ingredients into one organized list. Check off items as you shop — no more forgotten ingredients.

Is Mageiro available on both iOS and Android?

Yes! Available on both Apple App Store and Google Play. Your account syncs across all devices seamlessly.

Breakfast Snacks

Poricha Pathiri With Egg Fry

Embark on a gastronomic adventure through the flavors of Kerala with the delectable Poricha Pathiri With Egg Fry.

Ingredientsfor 6 servings

2 cup Parboiled rice (Ponni ari, white kuruva etc
1/2 cup Rice flour
3/4 cup Coconut — grated
1 tsp Cumin seeds
1 tsp Fennel seeds (Perumjeerakam)
6 nos Shallots
Salt, to taste
Water, to taste
Oil — for frying
6 nos Eggs
1 tbsp Kashmiri Chilli powder
1/2 tsp Turmeric powder
Salt, to taste
3 tbsp Coconut oil
Curry leaves, a few

Preparation

Step 1
Wash and soak the rice overnight.
Step 2
Get a blender add drained rice, grated coconut, shallots, cumin seeds and fennel seeds.
Step 3
Pour ½ to ¾ cup of water and grind it to make a coarse paste.
Step 4
In a wide-mouthed pan add the ground rice mixture.
Step 5
Season with salt to your taste and little by little rice flour and knead well until it comes together and there are no lumps.
Step 6
Just make the dough firm enough so that you can make a softball and fry it in oil. The dough should not be too hard.
Step 7
Get a banana leaf or plastic sheet and apply some oil. Then smear the fingers and palm with oil or with rice flour to avoid the dough sticking to the hand and make small lemon sized balls of the dough.
Step 8
Using the pressure of the palms flatten slightly.
Step 9
Place a kadai on high-medium flame. When it is hot, slide the pressed pathiri into the hot oil. You can see bubbles on top of the pathiri and after sometime if properly done it will float on top and puff up. If it doesn't puff up, just slowly tap the pathiri at the edges with the spoon until it puffs up.
Step 10
As soon as it puffs up, flip it over and fry both sides until light golden color and crispy. Set aside.
Step 11
Cook eggs in boiling water for exactly 14 minutes. Switch off and add it to chilled water. Set aside for few minutes. Then peel the shell of the eggs. Eggs are peeled and ready.
Step 12
Place it on a chopping board and slice into half as shown.
Step 13
In a large mixing bowl, add kashmiri chilli powder, turmeric powder, salt and little water. Stir everything together thoroughly to make a smooth paste.
Step 14
Marinate the egg pieces in it.
Step 15
Set a pan over medium heat and pour in the oil add add few curry leaves. Stir in the sliced eggs with egg yolk part down.
Step 16
Cook for a minute then flip over to other side. Cook for another 1 more minute.
Step 17
Get one fried puff ney pathiri, make a slit on its top and place a piece of fried egg into it.
Step 18
Neypathiri with fried eggs are ready to serve. Serve hot with a cup of tea.

Tip

Patience at the dry-roasting stage is everything. The longer you let the moisture evaporate, the more concentrated the flavour becomes.

Poricha Pathiri With Egg Fry

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

Side Dish

Irumban Puli Inji | Bilimbi Puli Inji

This mixed, with its unique blend of sour, sweet, and spicy flavors, is a cherished condiment in South Indian cuisine.

35 min|4 servings|5

Pickles & Preserves

Irumban Puli Achar | Bilimbi Pickle

The tangy sensation of Irumban Puli Achar, a delicacy hailing.

30 min|4 servings

Side Dish

Irumban Puli Curry | Kerala Style Bilimbi Curry

A traditional Kerala curry where mixed simmers gently in a spiced coconut gravy until every piece soaks up the flavou...

15 min|4 servings|5

Drinks & Beverages

Instant Custard Drink | Custard Milkshake

Quick to blend, impossible to stop at one glass. This drink is a staple across Kerala homes, especially during the su...

25 min|4 servings|5

Ingredientsfor 6 servings

2 cup Parboiled rice (Ponni ari, white kuruva etc

1/2 cup Rice flour

3/4 cup Coconut — grated

1 tsp Cumin seeds

1 tsp Fennel seeds (Perumjeerakam)

6 nos Shallots

Salt, to taste

Water, to taste

Oil — for frying

6 nos Eggs

1 tbsp Kashmiri Chilli powder

1/2 tsp Turmeric powder

Salt, to taste

3 tbsp Coconut oil

Curry leaves, a few

Preparation

Step 1

Wash and soak the rice overnight.

Step 2

Get a blender add drained rice, grated coconut, shallots, cumin seeds and fennel seeds.

Step 3

Pour ½ to ¾ cup of water and grind it to make a coarse paste.

Step 4

In a wide-mouthed pan add the ground rice mixture.

Step 5

Season with salt to your taste and little by little rice flour and knead well until it comes together and there are no lumps.

Step 6

Just make the dough firm enough so that you can make a softball and fry it in oil. The dough should not be too hard.

Step 7

Get a banana leaf or plastic sheet and apply some oil. Then smear the fingers and palm with oil or with rice flour to avoid the dough sticking to the hand and make small lemon sized balls of the dough.

Step 8

Using the pressure of the palms flatten slightly.

Step 9

Place a kadai on high-medium flame. When it is hot, slide the pressed pathiri into the hot oil. You can see bubbles on top of the pathiri and after sometime if properly done it will float on top and puff up. If it doesn't puff up, just slowly tap the pathiri at the edges with the spoon until it puffs up.

Step 10

As soon as it puffs up, flip it over and fry both sides until light golden color and crispy. Set aside.

Step 11

Cook eggs in boiling water for exactly 14 minutes. Switch off and add it to chilled water. Set aside for few minutes. Then peel the shell of the eggs. Eggs are peeled and ready.

Step 12

Place it on a chopping board and slice into half as shown.

Step 13

In a large mixing bowl, add kashmiri chilli powder, turmeric powder, salt and little water. Stir everything together thoroughly to make a smooth paste.

Step 14

Marinate the egg pieces in it.

Step 15

Set a pan over medium heat and pour in the oil add add few curry leaves. Stir in the sliced eggs with egg yolk part down.

Step 16

Cook for a minute then flip over to other side. Cook for another 1 more minute.

Step 17

Get one fried puff ney pathiri, make a slit on its top and place a piece of fried egg into it.

Step 18

Neypathiri with fried eggs are ready to serve. Serve hot with a cup of tea.