Low Sodium Sel Roti
Delight in the subtle, traditional flavors of Low Sodium Sel Roti, a healthier twist on Nepal's beloved festive treat. This unique recipe combines soaked rice, ripe banana, and unsalted butter to create a naturally sweet, aromatic batter that’s perfect for crafting crispy, golden rings of goodness. By omitting added salt, this version is heart-friendly without sacrificing the iconic taste or texture that makes sel roti a national treasure. Ideal for breakfast, snacks, or celebrations, these circular rice flour doughnuts pair beautifully with yogurt or a soothing cup of tea. Easy to prepare with simple pantry staples, this recipe is your gateway to savoring authentic Himalayan cuisine in a mindful way.
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Recipe Information
Ingredients
- 500 grams Rice
- 250 ml Water
- 1 medium Ripe Banana
- 50 grams Sugar
- 30 grams Unsalted Butter
- 500 ml Vegetable Oil
Instructions
Rinse 500 grams of rice under cold water until the water runs clear. Soak the rice in 500 ml of water overnight or for at least 6 hours.
After soaking, drain the rice and transfer it to a high-powered blender. Add 250 ml of fresh water to the blender.
Peel and add 1 medium ripe banana to the blender. The banana will add natural sweetness and help to bind the batter.
Add 50 grams of sugar to the blender and blend all ingredients until you achieve a smooth, flowing batter. The consistency should be similar to pancake batter, so you may add a little more water if necessary.
Melt 30 grams of unsalted butter and slowly incorporate it into the batter, blending until fully combined.
Transfer the batter to a large bowl. Stir the batter one final time to ensure even consistency.
Heat 500 ml of vegetable oil in a deep frying pan over medium heat. To test if the oil is ready, drop a small amount of batter into the oil. If it rises to the surface and bubbles, the oil is ready for frying.
Using a ladle or a piping bag, carefully pour the batter into the hot oil, forming circular shapes akin to doughnuts.
Fry each sel roti for approximately 3 minutes on each side, or until they turn golden brown and are crispy.
Remove the sel roti from the oil using a slotted spoon and drain on paper towels to remove excess oil.
Repeat the frying process with the remaining batter.
Serve the sel roti warm, either plain or with a side of yogurt or tea for a traditional touch.
Nutrition Facts
Calories |
4956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 469.4 g | 602% | |
| Saturated Fat | 78.6 g | 393% | |
| Polyunsaturated Fat | 284.4 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1238 mg | 54% | |
| Total Carbohydrate | 216.8 g | 79% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 64.5 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 604 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
