Rice Roti/Ney Pathiri

Ingredients

• 2 cups White rice/long grain rice (Soaked overnight and cleaned well)
• 1.5 cups Rice powder (Used to thicken the mixture if needed)
• 1 tablespoon Salt (Adjust to taste)
• 2 teaspoons Cumin seeds (Can substitute with fennel seeds)
• 1 medium Onion (Medium-sized onion)
• 1 cup Coconut, grated
• 2 cups Vegetable oil (For frying; can use any preferred oil)

Instructions

1. 1Using a food processor or grinder, process the soaked rice with minimal water until a coarse, grainy texture is achieved.
2. 2Crush the grated coconut with the onion and cumin seeds until well combined.
3. 3Transfer the ground rice and crushed coconut mixture into a mixing vessel. Ensure the mixture is coarse and grainy. If too loose, add rice powder to thicken.
4. 4Add the salt to the mixture and mix thoroughly to ensure even seasoning.
5. 5Heat oil in a deep pan over medium flame. Rub oil or water on your hands, take a small portion of the rice mixture, and flatten it into a disc, ensuring it is not too thick or too thin.
6. 6Carefully place the shaped roti into the hot oil. Fry until bubbles form and the roti puffs up. Flip to cook the other side until golden brown. Remove from oil once done.
7. 7Serve the Neypathiri/rice roti hot, ideally paired with chicken or beef curry.