7 thoughts on “Ari Pathal (Rice Pathal)

  1. Actually it works and tastes better this way. Soak raw rice (puzhungalari and pachari equal measure) for 4 hours. Grind coarsely without adding water and add grated coconut, jeera, and button onion (shallots) and grind them together with the rice. If you use food processor, u can grind without adding water. Traditionally, it is done in stone mortar (aattukallu). If you are using mixer, then u can sprinkle water and you can use rice flour if you feel more water is there. Saunf can also be added in the batter without crushing so that bite can give a refreshing taste.

    And yes, it is is called neipathiri, though ghee is not used. Coconut oil is best for this. Flatten the batter on your hand or plastic cover or banana leaf and fry and have with chicken curry and for vegetarians, it goes awesome with mixed veg stew or potato masala curry or spicy coconut chutney.

    Hope this helps.

    Enjoy 🙂

  2. You can see jeera on top of the rice-patties – Forgotten step is – add jeera, coconut, and even small cut green chilles if you have, you can also add some fried gerund nuts or cashews nut pieces also.

  3. Onion and jeers ? When we should add this?
    I think after heating oil you should add jeera and after it crackles add the chopped onion and fry till brown. Next add this to the rice powder and knead dough. Isn’t it?

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