Sel Roti is a famous delicacy in Nepal. It is a traditional Nepali ring-shaped bread compared to the shape of round doughnuts which is mostly prepared during Dashain and Tihar, widely celebrated festival of Nepal. It is mainly made up of rice flour, water, sugar, ghee, and cooking oil. It is unique to Nepal and has become an iconic symbol of Nepali culture and festivals.
- 2 cups uncooked rice
- 3 tbsp sugar
- 3tbsp ghee (clarified butter)
- ½ cup milk (optional)
- tbsp rice flour if the batter is thin
- Water as required to make the blatter
- 500 ml of oil
Method of Preparation
Soake the rice at least 4 hours or overnight. Drain and place in a blender or food processor with the sugar & ghee adding up to 1 & ½cups of water to make a semi-thick puree.
Remove the batter and place in a mixing bowl and mix with hand continously for 2.3 min to make it fluffy semi-thick smooth batter. Rest it for 10 minutes.
When the batter is well rested, mix it again with your hand until all the ingredients in the batter are fully mixed. The consistency should be similar to thick pourable heavy cream. If the batter is too runny, add 1 to 2 tablespoons of rice flour and mix well. If it seems too thick, gradually add 1 to 2 tablespoons of water and mix well.
Heat the oil in a kadai or flat pan over medium-high heat until it is hot. Test the readiness by placing a small drop of batter into the hot oil. If it bubbles and rises to the surface immediately, it is ready.
Pour about 1/4 cup of batter into the oil slowly, making a large circle. You can use your hand, or a squeezable paper or plastic cup or a piping bag with a medium-size opening to pour the batter.
Stretch and move the batter using a spoon or a thick wooden sticks to create round shape.
As the Sel-Roti puffs and rises, flip and fry the second side until golden brown.
Remove with a wooden stick or spoon and drain it on paper towels. Repeat with the rest of the batter.
Note: The above quantity and video are different. Video is used for infomation purpose only.
Video Source: The Voice of Chefs