About Sel roti
Sel Roti is a sweet, ring-shaped fried dough made from rice flour that has become an integral part of Nepalese culture. When it comes to traditional Nepalese cuisine, Sel Roti is one of the most popular dishes that you simply can’t miss. This delicacy is usually prepared during Dashain and Tihar, two of the most widely celebrated Hindu festivals in Nepal, as well as in the Darjeeling, Kalimpong, and Sikkim regions of India
Origin
The origin of Sel Roti, can be traced back over 800 years. According to Dinesh Raj Panta, a professor at Nepal Sanskrit University, the dish has evolved over time with the intermingling of various ethnicities in Nepal. Madhulika Dash, an Indian food columnist, suggests that Sel Roti may have originated from Babari, a Nepalese rice pancake. Babari is made from the same batter as Sel Roti but is cooked like a pancake on a shallow griddle, while Sel Roti is ring-shaped and deep-fried. The name of the dish is assumed to be derived from Sel, a type of rice that grows in the foothills of Nepal, and Roti, which means bread in Nepali. Another theory suggests that the name of the dish comes from Saal, the Nepali word for year, as Sel Roti was originally made as a ceremonial dish for Nepalese new year celebrations and may have been called Saal Roti before evolving into Sel Roti. Regardless of its origin, Sel Roti has become a beloved dish in Nepal and among the Nepalese diaspora worldwide.
Occasions
Sel Roti is a dish that holds a special place in Nepalese culture and is associated with significant festivals such as Dashain and Tihar. During these celebrations, Sel Roti is a must-have delicacy, and its sweet aroma fills the air as it is fried in cooking oil. The dish’s popularity is not limited to Nepal, as Nepali-speaking communities in Darjeeling, Sikkim, Siliguri, and Kalimpong regions of India and southern Bhutan also enjoy Sel Roti during cultural and traditional events. The dish has even evolved into a double-ring shape in certain regions, adding to its versatility and unique appeal. Sel Roti is not just limited to festivals, as it is also a common dish served at weddings, parties, and other ceremonies.
Variants
Singhal is a traditional dish hailing from the Kumaon region in the Uttarakhand state of India. Similar to Sel Roti, Singhal is also a fried delicacy that is commonly consumed during festivals and other special occasions. However, the preparation of Singhal differs from Sel Roti, as it is made from semolina flour instead of rice flour. The dish is typically prepared by mixing semolina flour, sugar, and milk or water to form a thick batter that is then deep-fried in cooking oil. Singhal has a distinct texture and flavor profile due to the use of semolina flour, which adds a slightly coarse texture and a nutty taste to the dish. Despite the differences in preparation and ingredients, Singhal and Sel Roti share a common cultural significance and are beloved dishes among their respective communities.
Sel Roti Recipe
Sel Roti
Equipment
- 1 Large mixing bowl
- 1 Spoon for mixing
- 1 Circular mould for shaping
- 1 Deep frying pan or kadhai
- 1 Paper towels for draining excess oil
Ingredients
- 2 Cups of rice flour
- 1 Cup Of Water
- 1 Cup Sugar
- ½ Cup of ghee (clarified butter)
- ½ Teaspoon of ground cardamom
- Cooking oil for deep frying
Instructions
- In a large mixing bowl, combine the rice flour, sugar, ground cardamom, and ghee. Mix well until you get a crumbly texture.
- Slowly add the water to the mixture and start kneading until you have a smooth batter. The batter should be slightly thick but still pourable.
- Cover the bowl with a clean cloth and let the batter rest for at least 2-3 hours. This resting period is essential for the fermentation process and helps enhance the flavors.
- After the resting period, heat the cooking oil in a deep frying pan or kadhai over medium heat. The oil should be deep enough to submerge the Sel Roti.
- Using a circular mould or a spoon, pour the batter into the hot oil to form a ring shape. You can also make smaller rings or other shapes according to your preference.
- Fry the Sel Roti until it turns golden brown and crispy, flipping it occasionally to ensure even cooking. This may take about 3-4 minutes per side.
- Once the Sel Roti is cooked, remove it from the oil and place it on a paper towel to absorb any excess oil.
- Serve the Sel Roti hot or at room temperature. It pairs well with tea or coffee and makes for a delightful treat
Video
Notes
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