Sel Roti (Nepali Ring-Shaped Rice Bread)
Local name: सेल रोटी
In short: Sweet rice flour batter with banana and cardamom piped into rings and deep-fried until crisp outside and soft inside. It takes about 1 h in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 30 min
- Resting
- 45 min
- Total
- 1 h
- Servings
- 6
- Difficulty
- Medium
- Calories
- 360 kcal
Sel roti is a ring-shaped bread made from rice batter that is lightly sweet and scented with cardamom. Nepali families make it for Tihar, Dashain, weddings and other festivals, and it is also sold at roadside stalls. The batter is poured in a circle straight into hot oil, which takes practice but is easy to get a feel for. Sel roti keeps for several days, which makes it a good travel food, and it is usually eaten with potato curry or tea.
Instructions
- Whisk the mashed banana with the sugar, melted ghee, cardamom, salt and milk until smooth.
- Add the rice flour gradually, whisking to a thick batter that falls from the whisk in a slow ribbon. Rest for 45 minutes. It will thicken, so add a spoonful of milk if it gets stiff.
- Pour the oil into a wide, deep pan or wok and heat to 170°C (340°F). A drop of batter should rise and sizzle gently.
- Spoon the batter into a squeeze bottle or a strong bag with a 1 cm (1/2 in) hole cut in one corner.
- Pipe the batter into the oil in a steady circle about 10 cm (4 in) wide, closing the ring where the ends meet. Fry 2 or 3 rings at a time.
- Fry for about 2 minutes until the underside is golden, then flip with two chopsticks or a skewer. Cook for 1 to 2 minutes more until deep golden all over.
- Lift out onto a wire rack to drain. Serve warm or at room temperature.
Tips
- If the rings spread out thin, stir in 1 tablespoon of rice flour. If the batter is too thick to pipe, add a tablespoon of milk.
- Keep the oil steady near 170°C (340°F). Too cool and the rings absorb oil, too hot and they brown before the inside sets.
Questions and answers
Why does my sel roti break apart in the oil?
The batter is probably too thin or the oil too hot. Thicken the batter with a spoonful of flour and keep the oil near 170°C (340°F).
How long does sel roti keep?
It keeps 4 to 5 days in an airtight tin at room temperature and slowly turns firmer. Warm it for a minute in a dry pan to freshen it.
What do you serve sel roti with?
Potato curry (aloo tarkari), yogurt, or simply a cup of milk tea. It is also eaten plain as a festival sweet.
How long does it take to make Sel Roti (Nepali Ring-Shaped Rice Bread)?
About 1 h in total: 30 min of preparation and 30 min of cooking.
How many calories are in Sel Roti (Nepali Ring-Shaped Rice Bread)?
About 360 kcal per serving, with 4 g of protein, 58 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 360 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 58 g |
| Fat | 13 g |
| Fiber | 2 g |
| Sugar | 18 g |
| Sodium | 110 mg |
Estimated values, calculated from the ingredients.
