Description

Sel roti is a traditional, sweet, ring-shaped Nepali bread or doughnut made from rice flour and deep-fried until golden brown. It is commonly prepared during festivals like Dashain and Tihar.

The key to good sel roti is achieving the right batter consistency—slightly thicker than regular batter, but still pourable.

Ingredients

• 2 cups uncooked rice, soaked overnight
• ½ cup sugar (adjust to taste)
• ¼ cup milk
• ¼ cup water (as needed for blending)
• A pinch of salt (adjust to taste)
• Oil or ghee for deep-frying
• 1-2 tbsp ghee (optional, for batter)
• 1-2 tsp cardamom powder (optional)
• Mashed banana, grated coconut, or sesame seeds (optional)

Steps

1. Wash the uncooked rice and soak it overnight.
2. Drain the water and transfer the soaked rice to a blender or food processor.
3. Add sugar, milk, water, salt, and any optional ingredients.
4. Blend the mixture, adding water gradually, until it forms a thick but smooth, pourable batter.
5. Transfer the batter to a bowl, cover with a clean cloth or paper towel, and let it rest for at least 30 minutes (up to 2 hours).
6. After resting, check the batter consistency. If it is too thick, add a little water at a time until pourable.
7. Heat oil or ghee in a deep frying pan over medium heat. The oil is ready when a small drop of batter sizzles and turns golden.
8. Pour the batter into the hot oil in a circular motion to form a ring shape. You can pour the batter using:
   • A piping bag or ziplock bag with a small corner cut off
   • A funnel or a plastic bottle cut in half
   • Your hands or directly from the bowl (if experienced)
9. Fry until the sel roti turns golden brown and puffs up.
10. Carefully flip using two long metal or wooden sticks.
11. Once the other side is golden brown, remove from the oil and drain excess oil on paper towels.
12. Serve sel roti hot with pickle, potato curry, tea, or any side dish of your choice.