Sel Roti
A ring-shaped, deep-fried rice-flour bread tied closely to Nepal's Tihar festival, especially Laxmi Puja, and also made for Dashain — its long shelf life meant a batch made for Tihar would last through the following days of celebration. The real technique is pouring the batter by hand in a spiral motion directly into hot oil to form the ring, rather than molding or extruding it through a tool, and getting the crisp-outside, fluffy-inside texture without over-relying on baking powder, which turns it more like ordinary bread than the traditional dense, chewy sel roti.
DessertVegetarian
⚠ Contains: Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 500g rice flour
- 150g sugar
- 3 tbsp ghee, melted
- 200ml milk
- 1 ripe banana, mashed
- 1/2 tsp cardamom
- Oil, for deep-frying
Steps
- Mix the rice flour with sugar, ghee, milk, mashed banana, and cardamom into a thick, pourable batter.
- Rest the batter for 1-2 hours.
- Pour the batter in a circular motion by hand into hot oil to form a ring.
- Deep-fry until golden and crisp on the outside.