Deep fried rice pancake or Neipathiri – a delicious recipe with water, grated coconut, onion, rice flour, salt, fennel seeds. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Soak the rice in normal tap water for 3-4 hours.
2
Grind it along with minimal water until you get a coarse and grainy mixture.
3
When you touch the ground rice, it should be really grainy.
4
Add coconut, fennel seeds and roughly chopped onions to this and grind for few seconds until everything is just crushed and NOT smooth
5
Tip the whole mixture in to a large bowl, add salt and rice flour and mix well using hands.
6
Place a large kadai on high heat.
7
Take a golf size ball and flatten it into thick discs of 4-5 mm using the fingers by placing it on an aluminium foil.
8
(Use som oil on foil).
9
Carefully hold the foil in one hand and remove the pathiri using other hand and slowly slide it in oil.
10
Smear the fingers and palm with oil to avoid the dough sticking to the hand.
11
Once it float on top then turn another side and fry for 30sec.
12
Take out
1513
kcal
Calories
121
g
Fat
98
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup water, 1 1/2 cup grated coconut, 1 onion, 1 cup rice flour, and more.
Yes, Deep fried rice pancake or Neipathiri falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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