🍩 Sel Roti
सेल रोटी
A crispy-outside, chewy-inside Nepali ring bread made from rice flour. Essential at Tihar and Dashain festivals — and irresistible any time.
🧂 Ingredients(serves 6)
- ·2 cups Rice flour (fine)Or use a Sel Roti mix for convenience
- ·1 packet Sel Roti mix (optional shortcut)
- ·½ cup Sugar
- ·2 tbsp Ghee or butter
- ·1 cup, warm Milk
- ·½ tsp Cardamom powder
- ·½ tsp Fennel seeds
- ·as needed for batter Water
- ·enough to deep fry Oil for deep frying
🛒 Where to buy
Nepali-specific ingredients and where to find them:
🌾Rice flour (fine)— Or use a Sel Roti mix for convenience
🍘Sel Roti mix (optional shortcut)
🫙Ghee or butter
🌶️Cardamom powder
💡 Tips
- •Sel Roti mix from Nepali grocery shops saves time — just add milk and fry.
- •Oil temperature is critical — too hot and it burns, too cool and it absorbs oil. Test with a small drop of batter first.
- •Best eaten the same day. Store uncovered to keep the crust crispy.
👨🍳 Method
- 1
Mix rice flour, sugar, ghee, cardamom, and fennel seeds together. Gradually add warm milk and mix to a smooth, pourable batter — like a thick crepe batter.
- 2
Rest the batter for 15 minutes. It should be smooth and drop thickly from a spoon. Add a little water if too thick.
- 3
Heat oil in a deep, wide pan to 160–170°C (medium heat). The oil should be deep enough for the ring to float.
- 4
Pour batter in a thin stream in a circular ring shape, roughly 12–15 cm diameter. Use a squeeze bottle or a piping bag for best results.
- 5
Fry until golden and crispy underneath, about 2–3 minutes. Gently flip and fry the other side.
- 6
Drain on paper towels. Sel roti should be crispy on the outside and slightly chewy inside.
