Transform Your Celebrations With This Authentic Sel Roti Recipe

Sel Roti is a crispy, sweet Nepali rice bread made from soaked rice, sugar, and spices. The batter is shaped into rings and deep-fried to a golden brown. It’s a popular treat during festivals and can be enjoyed with tea or traditional sides.

Sel Roti is a traditional Nepali rice bread made with soaked rice, sugar, and cardamom, often served during festivals. The rice is soaked overnight, ground into a batter, and mixed with water or milk for the right consistency. The batter is shaped into rings and deep-fried in hot oil until golden brown. Patience is key, as the batter needs to rest for an hour before frying. The recipe can be adjusted to taste by adding more sugar or spices. Sel Roti is enjoyed best when warm, often paired with tea or served alongside Nepali dishes.

Ingredients:

• 2 cups of rice (preferably soaked overnight)
• 1 cup of sugar (adjust to taste)
• 1/2 cup of milk (optional for richness)
• 1/2 cup of water (adjust as needed)
• 2-3 tablespoons of ghee or butter
• 1/4 teaspoon of cardamom powder (optional)
• A pinch of salt
• Oil or ghee for deep frying

Instructions:

Step 1: Soak the Rice

• Soak the rice in water overnight or for at least 6-8 hours. This helps soften the rice and ensures a smooth batter.

Step 2: Prepare the Batter

• Drain the soaked rice and grind it into a smooth paste using a blender. Add small amounts of water or milk while grinding to achieve a thick, smooth consistency.
• Once the rice is ground, transfer it to a mixing bowl. Add sugar, cardamom powder, and a pinch of salt for flavor. Mix well.
• The batter should be of a pouring consistency, similar to pancake batter. If it’s too thick, add more water or milk gradually. If it’s too thin, add a little rice flour to adjust.

Step 3: Rest the Batter

• Let the batter rest for at least 30 minutes to 1 hour. This helps develop the flavor and texture of the Sel Roti.

Step 4: Heat the Oil for Frying

• Heat enough oil or ghee in a deep frying pan over medium heat. You need enough oil so the Sel Roti can float and cook evenly.
• Test the oil by dropping a small amount of batter into it. If it sizzles and rises to the surface, the oil is ready.

Step 5: Shape and Fry the Sel Roti

• Pour the batter into a piping bag or a container with a small spout for easy pouring.
• Start pouring the batter in a circular motion directly into the hot oil, creating a doughnut-like shape.
• Fry the Sel Roti until it turns golden brown on both sides, flipping it carefully in between. It should take around 2-3 minutes per side to cook evenly.
• Remove the Sel Roti from the oil using a slotted spoon and place it on a paper towel to drain excess oil.

Step 6: Serve

• Sel Roti is best enjoyed fresh and warm. Serve it as a snack, or pair it with tea, milk, or traditional Nepali dishes like aloo achar (potato pickle).

Tips for Perfect Sel Roti:

• Batter consistency: The key to good Sel Roti is getting the batter to the right pouring consistency. If it’s too thick, it won’t form the correct shape, and if it’s too thin, it may disintegrate in the oil.
• Even frying: Make sure the oil is at the right temperature to prevent the Sel Roti from becoming too oily or burning. Keep it medium-hot and maintain the heat throughout the frying process.
• Shaping practice: It may take a little practice to get the perfect circular shape. Don’t worry if your first few attempts are not perfect.

Enjoy this Nepali classic at home with this detailed recipe.