Entree: India – Sikkim & Himalayan – सेल रोटी ➤ Sel Roti (Ring-shaped deep-fried rice bread commonly eaten in the Himalayan region)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 20 min

Total 40 min

Ingredients

- 2 cups (390 g) cooked white rice, cooled and mashed
- 2 cups (300 g) rice flour
- 1/2 cup (100 g) granulated sugar
- 1/2 tsp (2.5 g) salt
- 1/2 tsp (1 g) ground cardamom (optional)
- 1 tbsp (15 ml) ghee or melted butter
- 1/2 cup (120 ml) milk or water, plus more as needed
- Oil for deep frying, about 2–3 cups (480–720 ml)

Instructions

1. In a large bowl combine the mashed cooked rice, rice flour, sugar, salt, and ground cardamom. Mix thoroughly.
2. Stir in the ghee and gradually add milk or water to form a soft, slightly sticky dough that can be shaped; it should hold together but not be runny.
3. Cover the dough and let rest 15–30 minutes to allow the rice flour to hydrate.
4. Heat oil in a deep heavy-bottomed pan to 350°F (175°C). Test with a small pinch of dough—it should sizzle and rise slowly.
5. Divide dough into 6–8 portions. Wet your palms, roll each portion into a thick rope, then shape into a loose ring, sealing the ends by pressing and smoothing.
6. Carefully slide one or two rings into hot oil and fry until golden brown and puffed, 2–4 minutes per side, turning gently for even color.
7. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven while frying remaining rings.
8. Serve warm with yogurt, spicy curry, or a chutney of your choice.