Sel Roti is a traditional homemade, sweet, ring-shaped rice bread/doughnut from Nepal. It is especially prepared during the Dashain and Tihar festivals and other celebrations.
This mildly sweet bread is crispy on the outside and soft on the inside, making it a delightful treat. The unique shape and rich flavor of Sel Roti make it a beloved snack in Nepalese cuisine.
Sel Roti
Sel Roti is a traditional Nepalese sweet ring-shaped bread prepared during festivals like Dashain and Tihar. This mildly sweet bread is made with rice flour and is crispy on the outside and soft on the inside. Let's make this delicious Sel Roti together!
Ingredients
For the Sel Roti:
- 1 kg rice more than 6 months old
- ยฝ cup cow ghee
- 1 cup sugar
- 1 tablespoon fenugreek seeds
- 1/3 teaspoon baking soda
- 750 ml sunflower oil for frying
- Enough water for soaking and making the batter
Instructions
Step 1: Prepare the Rice
- Remove any dirt from the rice and put it into a pot. Add water until it covers the rice. Soak for at least 3 hours or more.
Step 2: Make the Batter
- After soaking, drain the water from the rice. Grind the rice until it is 80% done, leaving it slightly grainy.
- Transfer the ground rice to a large plate or bowl. Mix and mash by hand for about 8 minutes.
- Heat the ghee and add it to the rice flour mixture. Mix and mash until the ghee is fully absorbed, about 5 minutes.
- Dry roast the fenugreek seeds until they turn brown, then grind them into a fine powder.
- Add the sugar, fenugreek powder, and baking soda to the rice flour mixture. Mix well for about 5 minutes.
- Gradually add warm water to the mixture, making a thick liquid dough. Cover and let it rest for at least 2 hours.
Step 3: Fry the Sel Roti
- Heat a deep and heavy metal pan with enough oil to cover the bread. The oil should be hot but not smoking.
- Check the oil temperature by dropping a small amount of dough into the oil. If it browns within a few seconds, the oil is ready.
- Take a palm full of rice liquid dough and drop it quickly in a ring shape into the hot oil. Fry for about 30-40 seconds until it becomes light brown.
- Flip the Sel Roti using a stick or tongs and fry for another 20 seconds until golden brown.
- Remove the Sel Roti from the oil and drain on absorbent paper. Repeat with the remaining dough.
Step 4: Serve
- Serve the Sel Roti hot with tea, yogurt, or aloo tarkari (potato curry).
Tips and Information
- Rice:ย Use rice that is more than 6 months old for the best texture.
- Consistency:ย The batter should be thick, smooth, and runny enough to hold in your hand and drop smoothly.
- Serving:ย Sel Roti is best enjoyed fresh but can be stored for a few days.
Experience the taste of Nepal with homemade Sel Roti. The aromatic and flavorful dough, combined with the crispy texture, makes for a delightful snack. Serve them hot with a cup of tea or yogurt to fully enjoy the flavors of this traditional dish.
