Sel Roti
Experience the irresistible charm of traditional Nepali cuisine with Sel Roti, a crispy, golden ring-shaped treat that's as visually stunning as it is delicious. Made from soaked and blended rice, ripe banana, and a touch of fragrant cardamom powder, this sweet rice doughnut is expertly deep-fried to achieve its signature crunchy exterior and soft, chewy center. Perfect for festive occasions or as a comforting snack, this authentic recipe combines the sweetness of sugar, the richness of ghee, and the natural aroma of spices to create a truly unique burst of flavor. Ideal for pairing with a warm cup of tea or coffee, Sel Roti is a symbol of Nepalese heritage and culinary tradition that will transport your taste buds to the foothills of the Himalayas. Keywords: Nepali Sel Roti Recipe, homemade Sel Roti, traditional Nepalese snack, crispy rice doughnuts.
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Recipe Information
Ingredients
- 2 cups Rice
- 1 cup Sugar
- 1 large Ripe banana
- 2 tablespoons Ghee
- 0.5 teaspoons Cardamom powder
- 1 teaspoon Baking powder
- 0.5 cups Milk
- 1.5 cups Water
- as needed Oil (for frying)
Instructions
Begin by washing the rice thoroughly until the water runs clear. Soak the rice in clean water for at least 4 to 6 hours, preferably overnight for best results.
Drain the soaked rice and transfer it to a blender. Add sugar, a ripe banana, ghee, cardamom powder, baking powder, milk, and 1 cup of water.
Blend the mixture into a smooth, thick batter. Add the remaining 0.5 cup of water gradually to adjust the consistency if needed. The batter should be pourable but not too runny.
Transfer the batter into a large mixing bowl. Cover and let it rest for at least 30 minutes at room temperature. This will allow the flavors to meld and the batter to slightly ferment.
In a deep frying pan or wok, heat oil over medium heat. You will need enough oil to deep fry the sel roti comfortably.
To test if the oil is ready, drop a small amount of batter into the oil. If it sizzles and rises to the surface without browning too quickly, the oil is ready.
Pour the batter into a squeeze bottle with a nozzle, a piping bag, or a makeshift funnel made from a plastic bottle with a small hole.
Slowly and carefully squeeze the batter into the hot oil in a circular motion to form a ring. Fry only one or two sel roti at a time to avoid overcrowding the pan.
Fry the sel roti until it turns golden brown on one side, then carefully flip it using a slotted spoon to fry the other side until crispy and golden brown.
Remove the cooked sel roti from the oil and drain on a paper towel to remove excess oil.
Repeat the process with the remaining batter, adjusting the heat as necessary to prevent burning.
Allow the sel roti to cool slightly before serving. Enjoy them warm as a delightful snack or breakfast treat.
Nutrition Facts
Calories |
1786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1285 mg | 56% | |
| Total Carbohydrate | 327.7 g | 119% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 222.4 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 220 mg | 17% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 805 mg | 17% | |
*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.
