Neypathal – Deep Fried Rice Roti – Ney Pathiri – Malabar Ramadan recipe

Pathiri circles cut out from the rolled out doughNey Pathiri ( Naypathal ) with beef roastNey Pathiri Rolled Pathiri
  • Yield : 30 nos
  • Servings : 7
  • Prep Time : 25m
  • Cook Time : 20m
  • Ready In : 50m

Deep Fried Rice Roti ( Neypathal ) is one of the favorite traditional recipe of Malabar Muslims in northern Kerala (Southern most state of India). This is one of the main items for Iftar during Ramadan / Ramzan.



  • Finest rice powder (to make approximately 30 Pathiri) - 5 glass
  • Water (water & rice should be in 1 : 1 ratio) - 5 glass
  • Grated coconut - 1 cup
  • Cumin seeds - 1 tbsp
  • Shallots finely chopped - 8
  • Coconut Oil for frying


Step 1

To make the dough, follow below steps: Boil 5 glass water by adding grated coconut, cumin seeds, shallots and salt to taste.

Step 2

Add rice powder to boiling water and mix well.

Step 3

When the mixture is still warm, but manageable hot knead well with hands to make soft dough without adding water. If needed just wet your hands with cold water in between.

Step 4

Then make an apple sized ball out of the dough and on a flat board dusted with rice powder roll the dough into thick shape (thickness of 2 puri).

Step 5

To make perfect round shaped Ney Pathiri - Neypathal - Deep Fried Rice Roti use a glass or lid with sharp edge to cut the Pathiri.

Step 6

Then heat oil in a wok. Oil should be very hot before you start frying. Slide Pathiri to coconut oil.

Step 7

With in a minute the Pathiri will float on top and puff up.As soon as it puffs up, turn it over and fry both sides until deep fried.

Step 8

Take out to tissue paper so that extra oil is sucked by tissue paper. Our Ney Pathiri - Neypathal - Deep Fried Rice Roti is ready to serve. Serve hot with beef roast or any other meat / chicken roast (Varattitathu). Enjoy!!!

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