Sel Roti is a popular traditional Nepali sweet bread, usually prepared during festivals like Tihar and Dashain. This ring-shaped, deep-fried delicacy is made from a simple batter of rice flour, sugar, ghee, and milk. Sel Roti’s crispy outer layer and soft, chewy inside make it a beloved treat across Nepal.
Ingredients
- 2 cups of rice (soaked overnight)
- 1/2 cup of sugar
- 1/2 cup of milk (or water)
- 2-3 tablespoons of ghee or butter
- A pinch of cardamom powder (optional)
- Oil for frying
Preparation
- Soak the Rice: Begin by soaking the rice overnight or for at least 6-8 hours. Drain and grind the rice into a smooth batter using a blender, adding water or milk gradually to create a thick, pourable consistency.
- Prepare the Batter: Once the rice is ground, add sugar, ghee, and cardamom powder to the batter. Whisk the mixture well to ensure a smooth consistency without lumps. The batter should be thick but flow smoothly when poured.
- Frying Sel Roti: Heat oil in a deep frying pan on medium heat. Pour the batter into a ring shape directly into the hot oil using a small cup or a ladle. Fry until golden brown on both sides, turning carefully to maintain the shape.
- Draining: Once fried, remove the Sel Roti and drain the excess oil on paper towels. Repeat until all the batter is used.
Serving
Sel Roti is traditionally served with yogurt, pickles, or tea and is enjoyed as both a snack and a festive food during special occasions.
Notes for Perfect Sel Roti
- Consistency of Batter: Ensure the batter is neither too thick nor too thin. It should flow smoothly for perfect rings.
- Temperature of Oil: Keep the oil at a moderate temperature. Too hot will burn the Sel Roti, while too low will make it absorb too much oil.
Sel Roti is more than just a dish; it’s a symbol of celebration, family gatherings, and the warmth of Nepalese tradition. The art of making it is often passed down through generations, preserving the cultural essence of Nepal.
