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:

1. Crush together grated coconut, fennel seeds and shallots and keep it aside.
2. In a mixing bowl, add puttu podi and salt and mix well.
3. Add 2 cups of boiling water into this and keep covered for 5 minutes. Then mix well with spoon.
4. Add warm water as required and knead well with hand.
5. Add crushed coconut mixture and knead well together to a dough. Don't make too tight dough.
6. Make small balls from the dough and flatten them using palm by placing on a cloth / plastic sheet spread with oil.
7. 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.
8. Serve with chicken curry or any non-veg curry…