Sel Roti
Sel Roti are traditional Nepali ring-shaped sweet bread, deep-fried until golden and slightly crispy. Made from a fermented rice batter, they offer a unique texture that's soft inside and crunchy outside. This recipe makes a delightful breakfast or snack.
An original recipe by Forkin
- Total time
- 12 hr 30 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 575 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 250 gwhite rice, soaked overnight
- 50 gsugar
- 30 gall-purpose flour
- 15 gghee, melted
- 0.5 tspcardamom powder
- 0.25 tspclove powder(optional)
- 100 mlwater, or as needed
- 1 lvegetable oil, for frying
Equipment
deep pan · slotted spoon · paper towels · blender · large bowl · wire rack
The method
Step by step
- 1
Rinse the white rice thoroughly and place it in a large bowl.
About 5 min
- 2
Cover the rice with plenty of fresh water and let it soak overnight, or for at least 8 hours.
About 12 hr
Cook’s note: Soaking ensures the rice becomes soft enough to blend into a smooth batter.
- 3
Drain the soaked rice completely and transfer it to a blender or food processor.
About 2 min
- 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.
About 1 min
Cook’s note: Start with less water and add more gradually to control the batter consistency.
- 5
Blend the mixture until it forms a very smooth, thick batter, similar to a pancake batter.
About 5 min
Cook’s 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
Heat the vegetable oil in a deep pan or karahi over medium-high heat until it reaches about 180°C (350°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for even cooking.
- 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.
Cook’s note: Practice a few times to get the perfect ring shape. A steady hand and consistent pouring speed are key.
- 8
Carefully pour the batter into the hot oil in a continuous circular motion to create a ring shape.
Cook’s note: Do not overcrowd the pan; fry one or two at a time depending on the size of your pan.
- 9
Fry each sel roti for 2-3 minutes per side, or until golden brown and cooked through.
About 10 min
Cook’s note: The roti should puff up slightly and become crispy on the outside.
- 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.
About 2 min
Cook’s note: Draining well helps keep them crispy.
- 11
Repeat the frying process with the remaining batter until all sel roti are cooked.
About 5 min
- 12
Serve warm or at room temperature.
Cook’s note: Sel Roti are traditionally enjoyed with yogurt, pickles, or tea.
Per serving
Nutrition
- Calories
- 575.4kcal
- Protein
- 5.2g
- Carbs
- 67.2g
- Fat
- 31.8g
- Fibre
- 1g
- Sugar
- 12.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover sel roti in an airtight container at room temperature.
Reheat briefly in a dry pan or microwave until warmed through, though they are best fresh.