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Boiled rice ground with coconut and deepfried.
Published On: 04 Mar 2010
malayalam: Nalikeram / Thenga
telugu: Kobbari Kaaya
Gujarati: Naliyer / Nariyal
Punjabi: Gola / Nariyal
for more details, click the name of the ingredient
telugu: Kuppi Soptu
hindi: Valaiti Saunf / Aawonf
Bengali: Muhuri / Mitha Jira
Gujarati: Anisi / Sowa
Punjabi: Valaiti Sounf
Bengali: Laban / Noone
Soak the boiled rice in hot water for 2 hours.
Wash and drain water. Add grated coconut, shallot, aniseed and salt. Grind coarsely.
Apply oil to your palms and make balls.
Now, flatten the balls and make round shapes of 1/4 inch thickness and 3 inch diameter.
Heat oil in a pan and deep fry these balls until golden brown and crisp.
Tips:-1)Malabari nei pathal tastes best when served hot with meat or fish curry.
Have tasted this pathal at a friend's place. Wanted very much to know how to prepare. Now, got it. I will prepare the same.
Which type of rice will choose for grain ?if pacharisi or any types of cooked rice??
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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