Entree: Nepal – Himalayan Nepal – सेल रोटी ➤ sel roti (Nepalese ring-shaped fried rice bread made from a soaked rice batter)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 5 min

Additional 3 hrs

Total 3 hrs 20 min

Ingredients

- 3 cups (570 g) short-grain rice, soaked 3–6 hours and drained
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (120 ml) water or milk (adjust to achieve pouring batter)
- 1/4 tsp (1.5 g) salt
- 1/2 tsp (1 g) ground cardamom
- 2 tbsp (30 ml) ghee or melted butter
- Vegetable oil for deep frying, about 2 cups (480 ml) or as needed
- Optional: 1–2 tbsp (8–16 g) semolina (suji) to slightly thicken batter if needed

Instructions

1. Drain the soaked rice. In a blender or wet grinder, grind the rice with 1/4 cup (60 ml) of the water or milk to a smooth, slightly thick batter, scraping down sides as needed. Add remaining water/milk only to adjust consistency; the batter should be pourable but not runny.
2. Transfer batter to a bowl and stir in sugar, salt, cardamom, and ghee. If batter seems very thin, stir in 1–2 tbsp (8–16 g) semolina. Cover and let rest at room temperature 2–4 hours to develop mild fermentation and flavor.
3. Heat oil in a deep, heavy skillet or kadai to medium-high (about 325–350°F / 160–175°C). Test oil by dropping a little batter; it should sizzle and set quickly.
4. To form sel roti, hold a small ladle or wide-mouth squeeze bottle and pour a steady ring of batter into the hot oil in a circular motion, creating a closed ring. Fry 1–2 rings at a time, do not overcrowd.
5. Fry each side 2–3 minutes until golden brown and cooked through, turning once with tongs or a slotted spoon for even cooking. Reduce heat slightly if browning too fast.
6. Remove onto paper towels to drain excess oil. Repeat with remaining batter.
7. Serve sel roti warm or at room temperature. They are traditionally enjoyed plain or with yogurt, curry, or achar (pickle).