Entree: India – Sikkim & Himalayan – सेल रोटी ➤ Sel Roti (Ring-shaped deep-fried rice dough bread traditionally served at festivals)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 25 min

Additional 4 hrs 30 min

Total 5 hrs 10 min

Ingredients

- 3 cups (600 g) raw white rice
- 1/2 cup (100 g) granulated sugar
- 1/2 tsp (2 g) salt
- 1 cup (240 ml) water, plus more for grinding
- 1 small ripe banana, mashed (optional for slight sweetness and softness)
- 1/2 tsp (2 g) baking powder (optional; for quicker puffing)
- 2 tbsp (30 ml) ghee or neutral oil (to incorporate into batter)
- 4 cups (960 ml) vegetable oil or ghee for deep frying

Instructions

1. Rinse the rice until the water runs clear. Soak the rice in enough water to cover for 4–6 hours or overnight.
2. Drain the soaked rice and transfer to a blender or wet grinder. Add 1 cup (240 ml) fresh water and blend to a smooth, thick batter similar to pancake batter. If needed add small amounts of water to reach the consistency of heavy cream.
3. Pour the batter into a bowl. Stir in sugar, salt, mashed banana (if using), ghee or oil, and baking powder (if using). Mix thoroughly. Cover and let the batter rest at room temperature 30–60 minutes to develop a slight fermentation; longer resting (2–4 hours) deepens flavor.
4. Heat oil in a deep skillet or kadai over medium heat to about 350°F (175°C). To form rings, hold a small ladle or cup over the oil and pour batter in a steady circular motion, starting at the center and working outward to create a ring, or pour batter into a small metal ring mold held in the oil. Do not overcrowd the pan.
5. Fry each sel roti until golden brown and crisp on one side, about 2–3 minutes, then carefully flip and fry the other side 2–3 minutes. Adjust heat to maintain an even golden color without burning.
6. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.
7. Serve warm or at room temperature with spiced potato curry, yogurt, meat curries, or enjoy plain as a traditional festive entree.