Sel Roti

Name: Sel Roti
Yield: 2
Cuisine: Nepal
Ingredients: Rice flour — 375 g (13 oz); Sugar — 100 g (3.5 oz); Milk — 240 ml (8 fl oz); Ground cardamom — 1/2 tsp; Baking soda — 1/4 tsp; Oil for deep frying; Water, as needed

The Quirky Foodster Team

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Servings

Ingredients

Rice flour — 375 g (13 oz)
Sugar — 100 g (3.5 oz)
Milk — 240 ml (8 fl oz)
Ground cardamom — 1/2 tsp
Baking soda — 1/4 tsp
Oil for deep frying
Water, as needed

Method

Combine the rice flour, sugar, cardamom and baking soda in a bowl.
Gradually add the milk and a little water, mixing to form a smooth, pourable batter, similar to a thick pancake batter.
Let the batter rest for 15–20 minutes.
Heat oil to 175°C (350°F) in a deep pan.
Pour the batter into the hot oil in a circular, ring shape using a funnel or by hand, working carefully.
Fry for 2–3 minutes per side until golden brown and crisp.
Drain on paper towels before serving warm.

Introduction: A ring-shaped, slightly sweet rice flour bread deep-fried until crisp outside and soft within, a festive Nepali breakfast treat.

Cultural Background: Sel roti is closely tied to Nepali festivals, especially Tihar and Dashain, though it is also enjoyed as an everyday breakfast, its distinctive ring shape and rice flour base found in kitchens throughout Nepal.

Tips: The batter should be pourable but not too thin — adjust with a little extra water or flour as needed. Fry at a steady, moderate-high temperature so the rings cook through without over-browning.

Variations: Add a few chopped nuts to the batter for extra texture. Serve with a side of yoghurt or curry for a more substantial breakfast.

Storage: Store cooled sel roti in an airtight container at room temperature for up to 2 days.

Reheating: Reheat in an oven at 180°C (350°F) for 5–6 minutes to restore crispness.

FAQs:

Q: Is sel roti only made for festivals?

A: It's especially associated with Tihar and Dashain, but many households enjoy it as an everyday breakfast too.

Q: Can sel roti be made without a funnel?

A: Yes, experienced cooks pour the batter directly by hand in a circular motion; a funnel simply makes this easier for beginners.