📝 About This Recipe
Sel Roti is the soul of Nepalese festivities, a ring-shaped sweet bread that balances a crunchy, golden exterior with a soft, chewy heart. Traditionally prepared during Tihar and Dashain festivals, this unique treat is made from fermented rice batter enriched with ghee and aromatic spices. Its distinct circular shape and delicate sweetness make it a masterpiece of texture and a true symbol of Himalayan hospitality.
🥗 Ingredients
The Rice Base
- 2 cups Short-grain Rice (preferably Taichin or any starchy variety; soaked overnight)
Sweeteners and Fats
- 1/2 cup Granulated Sugar (adjust slightly for desired sweetness)
- 4 tablespoons Ghee (clarified butter, softened at room temperature)
Aromatics and Texture
- 4-5 pieces Green Cardamom Pods (seeds crushed into a fine powder)
- 1 inch Fresh Ginger (peeled and crushed to a paste)
- 2 pieces Cloves (finely powdered)
- 1/4 cup Milk or Water (use only if needed to adjust consistency)
For Frying
- 3 cups Vegetable Oil or Ghee (for deep frying)
👨🍳 Instructions
-
1
Begin by thoroughly washing the rice under cold water until the water runs clear. Soak the rice in plenty of water for at least 6 to 8 hours, or ideally overnight, to ensure the grains are fully hydrated.
-
2
Drain the soaked rice completely using a fine-mesh sieve. Let it sit for 5 minutes to remove excess moisture.
-
3
Transfer the rice to a heavy-duty blender or traditional stone grinder. Add the softened ghee, sugar, crushed cardamom, cloves, and ginger paste.
-
4
Pulse the mixture until it forms a semi-fine paste. The texture should be slightly grainy (like fine semolina), not a perfectly smooth puree, as this provides the signature crunch.
-
5
Transfer the batter to a large mixing bowl. Hand-whisk the batter vigorously for 5-7 minutes; this incorporates air, making the Sel Roti light and fluffy inside.
-
6
Check the consistency: the batter should be thick enough to hold its shape but fluid enough to flow through your hands. If it's too thick, add a tablespoon of milk at a time.
-
7
Cover the bowl and let the batter rest at room temperature for 1-2 hours. This brief fermentation enhances the flavor and texture.
-
8
In a shallow, flat-bottomed heavy pan (like a Tai), heat about 2-3 inches of oil or ghee over medium-high heat until it reaches approximately 350°F (175°C).
-
9
To form the rings, scoop a handful of batter. Using your thumb and fingers, pour the batter into the hot oil in a swift, continuous circular motion to form a perfect ring.
-
10
Alternatively, use a funnel or a plastic squeeze bottle with a wide nozzle if you are a beginner to achieve a consistent shape.
-
11
Let the roti fry for about 1-2 minutes until the bottom side turns a deep golden brown and becomes crispy.
-
12
Using two long wooden skewers (shishlik sticks) or slender spatulas, carefully flip the ring to cook the other side for another minute.
-
13
Once both sides are reddish-brown and crunchy, lift the roti out using the skewers, allowing excess oil to drain back into the pan.
-
14
Place the finished Sel Roti on a wire rack or paper towels. Repeat the process with the remaining batter.
💡 Chef's Tips
The secret to a perfect Sel Roti is the rice texture; never use store-bought rice flour as it lacks the necessary grit. Ensure the oil is hot enough before pouring; if the oil is cold, the roti will absorb too much fat and become soggy. Whisking the batter by hand is essential for aeration; do not skip this step if you want a soft interior. If the rings are breaking, the batter might be too thin; add a little more soaked and ground rice to thicken it. Store the cooled rotis in an airtight container; they stay delicious for up to a week.
🍽️ Serving Suggestions
Serve warm with a side of spicy Aloo Dum (Nepalese potato curry) for a classic sweet and savory pairing. Enjoy as a breakfast treat alongside a steaming cup of Masala Chiya (spiced milk tea). Pair with Shikar (traditional Nepalese meat curry) during festive dinners. Serve with a dollop of fresh yogurt or 'Dahi' to balance the fried richness. Pack them for travel or picnics, as they are famously durable and taste great at room temperature.