Ingredients:
2 cups puttu podi ( I used double horse puttu podi )
1- 1 1/2 cup grated coconut
1 1/2 tsp fennel seeds
4 shallots / 1/2 onion
salt to taste
oil, for frying
Preparation:
- Crush together grated coconut, fennel seeds and shallots and keep it aside.
- In a mixing bowl, add puttu podi and salt and mix well.
- Add 2 cups of boiling water into this and keep covered for 5 minutes. Then mix well with spoon.
- Add warm water as required and knead well with hand.
- Add crushed coconut mixture and knead well together to a dough. Don’t make too tight dough.
- Make small balls from the dough and flatten them using palm by placing on a cloth / plastic sheet spread with oil.
- Heat oil in a pan, slide the neypathal into the hot oil and deep fry until they puff up and turns golden brown on both sides.
- Serve with chicken curry or any non-veg curry…
