Delicious neypathal floors Santhosh Echikkanam


Santosh Echikkanam, noted novelist and short story writer, forgets everything when he dips crispy neypathal into the spicy chicken gravy and enjoy every flavour in it. "Neypathal, cooked in most houses at my hometown in Kasargod, is a delicious snack which unravels unforgettable nuances of unique flavours on our palettes," says Echikkanam.


Neypathal is a local dish which is popular in the South Kannada and parts of Kasargod. Though it looks similar to Malabar's own neypathiri, neypathal has different ingredients in it. Echikkanam who admits that he has great love for the dish, happily shares the recipe of neypathal.


2 cups rice flour
¾ cup grated coconut
Two pinches of cumin
Salt as required
Coconut oil as required


Grind the grated coconut with cumin, salt and a little bit of water, into a fine paste
Add this into the rice flour and mix into dough 
Make small balls from it and roll it into perfect rounds with a piece of clean cloth over it
Heat some coconut oil in a pan and deep fry the  neypathal
Neypathal would rise up perfectly like papads, when they are fried in the coconut oil
Serve hot with chicken curry.

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