About this Dish
A ring-shaped, slightly sweet rice flour bread, deep-fried to a crisp.
History & Origin
Sel roti is a festival specialty made especially for Tihar and Dashain, the rice batter piped by hand into rings and fried until deep golden and crunchy.
IngredientsServes 3
🌾Rice flour, 2 cups
🍌Ripe bananas, 2 medium (mashed)
🥛Whole milk, ½ cup
🧈Ghee or butter, 2 tablespoons (melted)
🍬Sugar, 4 tablespoons
🫙Fennel seeds, 1 teaspoon
🥥Desiccated coconut, 2 tablespoons (optional)
🫧Baking soda, a small pinch
🛢️Vegetable oil, enough for deep frying (about 4 cups)
🛢️Vegetable oil, for deep frying (about 4 cups)
Method
1
In a large mixing bowl, mash the ripe bananas until completely smooth with no lumps, then add sugar, melted ghee, and milk. Mix everything together well until the sugar begins to dissolve.2
Add the rice flour gradually to the wet mixture, stirring as you go to avoid lumps. Add fennel seeds, desiccated coconut, and the pinch of baking soda, then mix until you have a thick, smooth batter that is slightly looser than pancake batter. If it feels too thick, add a splash more milk.3
Cover the batter and let it rest for at least 1 hour at room temperature. This allows the rice flour to hydrate fully and gives the sel roti its signature texture.4
Heat oil in a deep, wide pan over medium heat until it reaches around 170°C (340°F). To test, drop a tiny bit of batter in — it should sizzle and float up gently without browning too fast.5
Pour the batter into a squeeze bottle, piping bag, or a zip-lock bag with a small corner snipped off. Working carefully, pipe a circular ring shape directly into the hot oil, overlapping the ends to close the ring.6
Fry each sel roti for about 2–3 minutes per side, gently flipping once, until golden brown and crisp on the outside. Remove with a slotted spoon and drain on kitchen paper. Serve warm on their own or with achaar (pickle).7
Serve warm on their own or alongside yogurt, pickle, or curry — sel roti is best eaten fresh and crispy the same day!User Reviews
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