Blog Post : Malayali Flavors, Tamil Memories – Ney Pathiri from a Friend

This is something that happened recently, just a couple of years ago. There was a Malayali lady who stayed opposite my house. Due to the language barrier, she would often ask for my help. We communicated in English, and I would explain what she needed to the shop vendors in Tamil.

Over time, we became close friends. Not only that, she also shared with me a few of the dishes she cooked — and among them, Ney Pathiri is something truly unforgettable and mouth-watering. It can be eaten with Kadalai curry (Channa curry), mutton curry, or even just a spicy coconut chutney.

Let me share the recipe she gave me with you.

Soak one cup of boiled rice overnight. The next morning, drain the water and add the rice to a mixer grinder along with:

1/4 cup grated coconut

1 teaspoon cumin seeds (jeera)

1 sprig of curry leaves

15 shallots

1 green chilli

Salt to taste

Grind it into a fine paste. The consistency should be thick, not runny — something like chapati dough, but slightly looser.

Once the dough is ready, shape it into small, round flatbreads (like mini rotis) and deep-fry them in hot oil.

If the dough turns out too runny, you can add a little rice flour and pour it gently into hot oil using a ladle — but do note, this version absorbs more oil than the regular one.

Don’t overcook it. Once it starts turning golden, you can remove it from the oil. Make sure the oil is always on medium flame.

I enjoy this dish just as it is! She usually makes it for breakfast, and when I visit her home, countless Ney Pathiris make their way to my plate — hot and delicious.

They are quite crispy and mildly flavored on their own, but when paired with one of the side dishes mentioned above, you’ll truly understand the taste I’m talking about!

Image Courtesy: Google

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