Ramzan Special Neyppathiri
A staple flatbread of Kerala kitchens, cooked on a hot tawa until it puffs and develops golden spots. Tear it apart with your hands and use it to mop up every last drop of curry.
Ingredientsfor 5 servings
- Rice) : 1 glass (Pachari)
- Arippodi (powdered rice) : 1 glass
- Onion : 1 piece
- 2 tsp 2 tsp (Jeerakam)
- Coconut : 1 half (grated
- Salt, to taste
Preparation
Step 1
Soak the rice in water for 3 hours.
Step 2
After draining off the water, add grated coconut, shredded onion, jeerakam and salt to this. Grind well.
Step 3
Enter Step.
Step 4
Add 1 glass of powdered rice to this.
Step 5
Enter Step.
Step 6
Stir everything together thoroughly.
Step 7
Add a little oil in your hand, and make small balls from this.
Step 8
Press into small rounds.
Step 9
Fry in hot oil in oil.
Step 10
Serve it.
Tip
Cook on medium-high heat, not scorching hot. You want the bread to puff and develop spots, not burn.
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