Ney pathiri / Neypathal / Deep fried rice rotti

Ney pathiri
72 votes, 4.33 / 5.00 (86%)


Rice Flour / Aripodi : 2 cups
Grated coconut : 1 cup
Cumin seeds : 2tsp
Shallots onions / Kochulli : 4-5 nos
Ghee : 1 tsp
Salt : as needed
Coconut oil : for frying
Water : 1 cup
Don't know about an ingredient? Check our food dictionary!

The holy month of Ramzan is coming and I think I should share some Malabar recipes / Iftaar recipes this week. Ney pathiri aka Ney pathal or deep fried rice rotti is a very common breakfast / dinner dish in northern Kerala especially in Kozhikkode and Malabar.

Ney pathiri Preparation

  1. In a pan warm 1 tsp ghee and when its hot add water.
  2. When the water boils add the flour and warm it for some time in low flame and then turn off the flame.
  3. Sprinkle the salt.
  4. Blend the grated coconut along with cumin seeds and shallots into a coarse form (do not make a paste) in a mixer with a single spin.
  5. Add the blended mix to the flour and knead it into a smooth dough similar to pathiri (See the pathiri dough preparation).
  6. Roll out small portions of the dough into lime sized ball and flatten it between the palms to give it shape.
  7. Using a pathiri press / chappathi press / chapathi roller flatten each balls into thick disc shaped flat breads (with a thickness of 2-3 pooris).
  8. Pour coconut oil in a pan and heat it. When it becomes hot drop 1-2 pathiris (depending on the pan size) to the oil.
  9. When they start puffing up flip them and fry until they become crispy.
  10. Enjoy hot with a cup of tea.


  • Can be served as a breakfast food along with Chicken curry / Fish curry / Mutton curry.
  • You can use All purpose flour / Maida instead of rice flour too.

This entry was written on February 1st, 2018 by in Bakery and tagged with , , , , , , , , . Last revised on February 15th, 2018.

Tried & Tasted by


  • June 18, 2016 at 11:18 am

    I think for neypathal boiled rice is good, and if we using the rice powder we cannot get correctly , we can use grinder to make neypathal dough.

    • June 21, 2016 at 11:25 pm

      @Praveen: Not sure with boiled rice. At home we always use rice powder.

  • December 27, 2013 at 12:02 am

    Hi- When in the recipe, do you use the kochulli?

    • December 27, 2013 at 10:33 am

      @Sun: we will crush the shallots / kohulli along with cumin seeds in step 4.

  • July 17, 2013 at 2:32 pm

    For Neypathal you wrote to use rice powder, but not clear raw rice or boiled rice.
    In gulf we are getting raw rice powder (Pachari podi) only.
    Can we use this raw rice powder or we want to insist on boild rice (Puzhunghal ari).
    Please clear……..

    • July 18, 2013 at 10:38 am

      @Latheef: We are using raw rice powder for neypathiri preparation.


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