Sel Roti

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the white rice thoroughly and place it in a large bowl.

   Ca. 5 min.

2. 2

   Cover the rice with plenty of fresh water and let it soak overnight, or for at least 8 hours.

   Ca. 12 t.

   Kokkens note: Soaking ensures the rice becomes soft enough to blend into a smooth batter.

3. 3

   Drain the soaked rice completely and transfer it to a blender or food processor.

   Ca. 2 min.

4. 4

   Add the sugar, all-purpose flour, melted ghee, cardamom powder, clove powder (if using), and a small amount of the water to the blender.

   Ca. 1 min.

   Kokkens note: Start with less water and add more gradually to control the batter consistency.

5. 5

   Blend the mixture until it forms a very smooth, thick batter, similar to a pancake batter.

   Ca. 5 min.

   Kokkens note: You may need to add additional water, one tablespoon at a time, to achieve the desired consistency. The batter should be pourable but not too thin.

6. 6

   Heat the vegetable oil in a deep pan or karahi over medium-high heat until it reaches about 180°C (350°F).

   Ca. 5 min.

   Kokkens note: Use a thermometer to ensure the oil is at the correct temperature for even cooking.

7. 7

   To form the sel roti, you can use a piping bag with a round nozzle, a specialized sel roti maker, or carefully pour the batter from a small cup.

   Kokkens note: Practice a few times to get the perfect ring shape. A steady hand and consistent pouring speed are key.

8. 8

   Carefully pour the batter into the hot oil in a continuous circular motion to create a ring shape.

   Kokkens note: Do not overcrowd the pan; fry one or two at a time depending on the size of your pan.

9. 9

   Fry each sel roti for 2-3 minutes per side, or until golden brown and cooked through.

   Ca. 10 min.

   Kokkens note: The roti should puff up slightly and become crispy on the outside.

10. 10

    Remove the cooked sel roti from the oil using a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

    Ca. 2 min.

    Kokkens note: Draining well helps keep them crispy.

11. 11

    Repeat the frying process with the remaining batter until all sel roti are cooked.

    Ca. 5 min.

12. 12

    Serve warm or at room temperature.

    Kokkens note: Sel Roti are traditionally enjoyed with yogurt, pickles, or tea.