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.
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
Note: Sel Roti is a traditional Nepali dish and is often prepared during festivals and special occasions. The nutritional values are approximate and may vary based on the actual ingredients used and the size of the Sel Roti.