Authentic Kerala Style Neypathal Recipe

Ingredients

2 cups of Rice flour
3/4 cup of grated Coconut
1/2 tsp of Cumin seeds
1/2 tsp of Fennel seeds
2 cups of Water
1 tsp of Salt
Coconut oil, for deep frying

Steps and instructions

In a mixer, grind the grated coconut, cumin seeds, and fennel seeds into a smooth paste.
Boil the water in a pan, add salt, and the ground paste to it. Mix well.
Slowly add the rice flour to the boiling water while constantly stirring to avoid lumps.
Once the dough starts leaving the sides of the pan, turn off the flame and let it cool.
When the dough is cool enough to handle, knead it well until it becomes smooth and soft.
Divide the dough into small equal portions and shape each portion into a ball.
Place each ball between two banana leaves or plastic sheets and roll them into a thin round shape using a rolling pin.
Heat the oil in a deep fryer or kadai. Once the oil is hot enough, slide the rolled dough into the oil and deep fry on medium heat until it becomes golden brown and crisp.
Drain the neypathal on a kitchen towel to remove excess oil.
Repeat the same process with the remaining dough balls.
Neypathal is ready to be served. Enjoy it with your favorite curry or chutney.

Tools for making

Mixer - To grind the grated coconut, cumin seeds, and fennel seeds into a smooth paste.
Pan - To boil water and mix the ground paste with other ingredients.
Rolling Pin - To roll the dough into thin round shapes.
Deep Fryer or Kadai - To deep fry the neypathal until golden brown and crisp.
Banana Leaves or Plastic Sheets - To place the dough balls and roll them into thin round shapes.
Kitchen Towel - To drain the neypathal and remove excess oil.

Recipe variations

Use wheat flour instead of rice flour for a slightly nuttier flavor.
Add finely chopped onions, green chilies, and ginger to the dough for added flavor and spice.
Replace grated coconut with mashed bananas for a sweet twist.
Stuff the neypathal with a savory filling like spiced mashed potatoes or paneer.
Sprinkle sesame seeds or poppy seeds on top of the neypathal for extra crunch and flavor.
Make a gluten-free version by using a gluten-free flour blend or almond flour.
For a vegan option, replace ghee or coconut oil with vegetable oil for deep frying.
Add a pinch of turmeric powder to the dough for a vibrant yellow color.
Experiment with different spices like coriander powder, black pepper, or curry leaves for unique flavors.
Make mini neypathal by shaping smaller dough balls and frying them into bite-sized snacks.

Recipe overview

Neypathal is a traditional and much-loved dish from the Kerala cuisine in India. This deep-fried delicacy made from rice flour and coconut is known for its crispy texture and unique flavor. The recipe involves making a smooth dough from rice flour, coconut, and spices, which is then rolled into thin rounds and deep-fried until golden brown. The end result is a crispy and delicious snack that can be enjoyed with a variety of curries or chutneys. This recipe takes you through a step-by-step process to make perfect Neypathal at home. Although it requires a bit of time and patience, the result is absolutely worth it.

Common questions

Can I use store-bought rice flour instead of making my own? Yes, you can use store-bought rice flour instead of making your own. However, freshly ground rice flour gives a better taste and texture to the neypathal.
Can I substitute any other flour for rice flour? No, rice flour is the essential ingredient for neypathal. Substituting it with any other flour may alter the texture and taste of the final product.
Can I use oil other than coconut oil for frying? While coconut oil adds a distinct flavor to neypathal, you can use any other vegetable oil for frying if desired.
Can I make the dough in advance and fry later? It is best to fry the neypathal immediately after preparing the dough. If the dough sits for too long, it may become dry and affect the texture of the neypathal.
How long can I store neypathal? Neypathal is best enjoyed fresh. However, you can store them in an airtight container at room temperature for 1-2 days. Reheating them in an oven or toaster before consuming can help regain some crispiness.

Serving dishes and utensils

Mixing Bowl - A bowl to mix the ingredients and knead the dough.
Mixer/Grinder - Used to grind the coconut, cumin seeds, and fennel seeds into a smooth paste.
Pan - To boil water and mix the ground paste with rice flour.
Rolling Pin - Used to roll the dough into thin round shapes.
Banana Leaves/Plastic Sheets - Helps in rolling the dough without sticking and adds flavor.
Deep Fryer/Kadai - Used to deep fry the neypathal until golden brown and crisp.
Kitchen Towel - To drain excess oil from the fried neypathal.

Origin stories

Neypathal hails from the beautiful state of Kerala in India, often called "God's Own Country" because of its lush fields and scenic views. This delectable dish is a classic staple of the Malabar cuisine, and it has been enjoyed by families for generations. Traditionally, Neypathal was prepared in large quantities during the festive season and served as a communal dish, symbolizing solidarity and unity among the people. Infused with the flavours of coconut and spices, and deep-fried to golden perfection, it embodies the rich and diverse culinary culture of Kerala. Interestingly, it was also the preferred travel food of ancient traders because of its long shelf life, representing a delicious slice of history. Today, it continues to be a much-loved delicacy, savoured not only in homes but also in the grand feasts of Kerala, reminding everyone of the enduring charm of Malabar cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.