Malabar Ney Pathal

The Malabar region of Kerala (the northern part of the state) is well known for its rich food culture and variety of dishes. It’s often called the “bread basket of Kerala,” and for good reason. From flavorful biriyanis to crispy snacks and countless types of pathiris, Malabar cuisine is a feast of tradition and taste.

When it comes to pathiri, they say there are more than 30 varieties found across the region-each with its own texture, shape, and story.

One of the most loved among them is Ney Pathal (also spelled neypathil or ney pathiri). It’s especially popular in the Mappila (Muslim) communities of Kasaragod, Kannur, Kozhikode, and Malappuram. Ney Pathal has deep roots in Malabar Muslim culinary heritage, which developed over centuries through Arab, Persian, and Portuguese influences-all beautifully blended with Kerala’s local ingredients and cooking styles.

The word “Ney” means ghee (clarified butter), and “Pathiri” means bread. Though it’s usually deep-fried in oil, ghee is often added to the dough or drizzled while serving, which gives Ney Pathal its rich, indulgent flavor.

Ney Pathal is usually enjoyed with non-vegetarian curries-like a spicy beef roast, a flavorful chicken curry, or even a tangy fish masala. But honestly, it’s a personal choice. You can pair it with whatever is available at home-even sambar works surprisingly well!

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Crispy

Malabar Ney Pathal

Author: Ushadevi Cooking Method: Frying Cuisine: Kerala Courses: Breakast

Difficulty: Beginner Prep Time 20 mins Cook Time 5 mins Total Time 25 mins

Cooking Temp: 120  C Servings: 4

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cup Raw rice
• 10 Shallot
• ³⁄₄ cup Grated Coconut
• 1 teaspoon Cumin seeds
• 1 cup Rice powder
• Salt & Oil as required
• 1 teaspoon Ghee (optional)

Instructions

1. Ney Pathal /Ney Pathiri/ Ari Pathal is a traditional kerala delicacy from Malabar region. Its prepared on all Special Occasions
2. First of all soak the raw rice at least 3 hrs, Drain the water and keep it aside.
3. In a food processor, grind the Rice to a coarse paste with little or no water with grated Coconut, Cumin seeds and Salt
4. Now we will make a dough adding enough Rice powder.
5. Add a teaspoon of Oil / Ghee with the Dough
6. Now lets make lemon sized balls from the dough
7. Roll each balls to small chapatti like disc. If you want perfect round shape you can use a cookie cutter or something similar
8. In a pan Heat oil enough for deep fry, Slide each pathiri in to hot oil, let it fry both sides in light brown colour
9. Your Ney Pathal / Ney Pathiri is ready
10. Best with Chicken curry