📝 About This Recipe
Sel Roti is a beloved Nepalese festive delicacy, a unique ring-shaped sweet bread that sits perfectly at the intersection of a doughnut and a bagel. Crafted from a fermented rice batter enriched with ghee and warm spices, it boasts a crunchy, craggy exterior and a soft, chewy heart. Traditionally prepared during Dashain and Tihar festivals, this golden-brown treat is a symbol of celebration, offering a delightful hint of cardamom and cloves in every bite.
🥗 Ingredients
The Rice Base
- 2 cups Long-grain Rice (soaked overnight; preferably Taichin or Basmati)
The Sweetener & Fats
- 1/2 cup Granulated Sugar (adjust to taste)
- 4 tablespoons Ghee (clarified butter, softened)
- 1/4 cup Whole Milk (room temperature; use only if batter is too thick)
Aromatics & Texture
- 1 teaspoon Green Cardamom Powder (freshly ground for best aroma)
- 1/4 teaspoon Clove Powder (adds a subtle warmth)
- 1 inch Fresh Ginger (finely grated or pasted)
- 2 tablespoons Rice Flour (optional, for extra crunch)
For Frying
- 3 cups Vegetable Oil (for deep frying)
- 2 tablespoons Ghee (added to oil for authentic flavor)
👨🍳 Instructions
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1
Rinse the rice thoroughly under cold water until the water runs clear. Soak the rice in a large bowl of water for at least 8 hours, or ideally overnight, to ensure the grains soften completely.
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2
Drain the soaked rice completely using a fine-mesh sieve. Transfer the rice to a high-speed blender or traditional stone grinder (silauto).
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3
Add the softened ghee and sugar to the blender. Pulse the mixture until it forms a semi-fine paste. It should not be perfectly smooth; a slight grittiness (like fine semolina) is essential for the signature Sel Roti texture.
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4
Transfer the paste to a large mixing bowl. Add the cardamom powder, clove powder, and grated ginger.
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5
Whisk the batter vigorously by hand for 5-7 minutes. This incorporates air, making the Sel Roti light and fluffy inside. If the batter is too stiff to pour, add milk one tablespoon at a time until it reaches a thick, pourable consistency.
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6
Cover the bowl with a clean cloth and let the batter rest at room temperature for 1 to 2 hours. This fermentation-like rest helps the flavors meld and improves the fry quality.
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7
In a heavy-bottomed, flat-based frying pan (like a Tai or a wide cast-iron skillet), heat about 2-3 inches of oil mixed with 2 tablespoons of ghee over medium heat.
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8
Test the oil temperature by dropping a small bit of batter; if it sizzles and rises immediately to the surface, the oil is ready (approx. 350°F / 175°C).
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9
Using your hand (the traditional way) or a funnel/squeeze bottle, pour the batter into the hot oil in a swift, continuous circular motion to form a ring.
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10
Immediately use a thin wooden skewer or a long knitting needle (jhirkha) to hold the center and keep the ring shape as it sets.
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11
Fry for about 1-2 minutes until the bottom side is a deep golden brown and crispy.
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12
Carefully flip the ring using the skewer and fry the other side for another minute until evenly colored.
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13
Lift the Sel Roti out of the oil using the skewer, allowing excess oil to drain back into the pan for a few seconds.
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14
Place the finished roti on a paper towel-lined tray to cool. Repeat the process with the remaining batter.
💡 Chef's Tips
The secret to a perfect Sel Roti is the batter consistency; it should be thick enough to hold its shape in the oil but thin enough to flow smoothly from your hand. Avoid over-blending the rice into a complete liquid; that slight grainy texture is what creates the wonderful crunch. If your rings are breaking apart, the batter might be too thin—whisk in a tablespoon of rice flour to stabilize it. Keep the oil at a steady medium heat; if it's too hot, the outside burns before the inside cooks, and if it's too cool, the roti will absorb too much oil and become greasy.
🍽️ Serving Suggestions
Serve warm or at room temperature with a side of spicy Nepalese Aloo Dum (potato curry). Pair with a steaming cup of Masala Chai for a perfect afternoon snack. Enjoy with 'Shikan' (a traditional yogurt-based side) or fresh Shahi Paneer. These store well in an airtight container for up to 3-4 days, making them a great make-ahead snack.