29 June, 2020
Sel Roti (सेल रोटी) – Traditional Nepali Donut
What is Sel Roti (सेल रोटी)?
Made from rice flour, Sel is a must during Nepali Festival Tihar (Deepawali). It is golden in color and crispy in texture.
A thick batter made out of the right portion of rice flour, sugar, water, and ghee is poured into the boiling hot oil to make sel. Right proportion of ingredients and the temperature of the frying oil plays important role on the out come of the sel. If you prefer grainy texture, make sure the oil is very hot.
Here is my variation of recipe to make Sel:
- 2 cups rice
- 1 cup sugar (or to your taste)
- 2 tablespoon ghee
- pinch of baking powder
- oil for deep frying
- pinch of clove powder (for flavor)
Soak rice overnight in a bowl with water. Drain and grind rice along with ghee, sugar, baking powder, and clove powder making a thick batter by sprinkling few table spoon of water. The batter should be thick in consistency (like smoothie) so that when it pour it down to fry, the strand doesn’t break. Heat oil for deep-frying. Once the oil is boiling hot, pour the rice batter into oil making donut shape (I use plastic cups as it can be bent to make the consistent flow of batter). Once the poured side is golden, flip it using two sticks (I use chop sticks) to let the other side get cooked. When both sides are golden, sel is ready to be served.
Want to impress your guests? Serve Sel roti with Aloo ko achar. Happy feasting.Tweet