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Sel Roti

Name: Sel Roti
Prep time: PT30 minutes (plus soaking time)
Cook time: PT45 minutes
Total time: PT1 hour 15 minutes (plus soaking time)
Yield: 10
Cuisine: Nepal
Ingredients: 2 cups Rice (short-grain or medium-grain, like Basmati or Sona Masoori); 3 cups Water (for soaking and grinding); 1/4 cup Sugar (or to taste); 1/2 tsp Salt (or to taste); 1/2 tsp Cardamom powder; for deep frying undefined Ghee or Vegetable Oil

Sel Roti is a traditional Nepalese ring-shaped rice bread, often prepared during festivals like Tihar and Dashain. It's crispy on the outside and soft on the inside, made from rice flour and a blend of spices.

Förberedelsetid30 minutes (plus soaking time)

Tillagningstid45 minutes

Total tid1 hour 15 minutes (plus soaking time)

Portioner10

SvårighetsgradMedium

Original· Feb 8

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🧂 Ingredienser

2 cups Rice(short-grain or medium-grain, like Basmati or Sona Masoori)
3 cups Water(for soaking and grinding)
1/4 cup Sugar(or to taste)
1/2 tsp Salt(or to taste)
1/2 tsp Cardamom powder
for deep frying Ghee or Vegetable Oil

👨‍🍳 Instruktioner

1
Rinse the rice thoroughly and soak it in water for at least 4-6 hours, or overnight.
💡 Proffstips: Soaking is crucial for achieving the right texture.
2
Drain the soaked rice and grind it into a fine paste using a food processor or a traditional stone grinder. Add a little water as needed to achieve a smooth, thick batter, similar to pancake batter.
3
In a bowl, combine the rice paste with sugar, salt, and cardamom powder. Mix well until the sugar is dissolved.
💡 Proffstips: Taste the batter and adjust sweetness and salt as per your preference.
4
Heat ghee or oil in a deep pan or kadai over medium heat. The oil should be hot but not smoking.
💡 Proffstips: To test if the oil is ready, drop a small amount of batter; it should sizzle and rise to the surface.
5
Pour about 1/4 cup of batter into the hot oil, swirling your hand to create a ring shape. Alternatively, use a specialized mold if available.
💡 Proffstips: Work carefully to avoid splashing hot oil.
6
Fry the Sel Roti for about 3-5 minutes per side, until golden brown and crispy. Flip gently to ensure even cooking.
💡 Proffstips: Maintain medium heat to prevent burning.
7
Remove the Sel Roti from the oil and drain on paper towels. Repeat with the remaining batter.
💡 Proffstips: Allow to cool slightly before serving.

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💡 Proffstips

✓The consistency of the batter is key; too thin and it will spread too much, too thick and it will be dense.
✓Ensure the oil is at the correct temperature for crispy Sel Roti.
✓Sel Roti can be stored in an airtight container for a few days.

✨ Idéer för variationer

Inspiration till din egen version av detta recept

Add a pinch of cumin or fennel seeds for a different flavor profile.
Some variations include a small amount of cooked rice mixed into the batter for a softer texture.