Sel roti is a traditional Nepalese donut-shaped (thinner than a donut for sure) bread made from rice flour. During the Nepalese festivals Dashain and Tihar, this dish is prepared in almost all homes in Nepal. Tihar is also known as Deepawali (Dipawali) or Diwali.
Selroti is made from rice flour batter, ghee (butter), and sugar. In this sel roti recipe, I will teach you how to make the best selroti that has been followed by many generations within my family. Following this recipe, anyone can make a perfect sel roti for themselves or their loved ones. I hope you will love this recipe and surprise your family members at this festival. Good luck!
Ingredients:
Jasmine rice – 5 cups
Rice flour – 1.25 cups
Ghee (Butter) – 1/3 cup
Sugar – 1/2 cup
Sunflower oil – As needed to deep fry
Water – 1.25 cup
Instructions:
- Soak jasmine rice overnight.
- Drain the soaked rice the next morning and let the rice spread.
- Separate 1/2 of the rice and blend the 1/2 soaked rice. Make sure the result should look/feel like sand particles.
- Blend the other remaining 1/2 with water and should look like thick milk.
- Combine both blended rice in a big bowl and set it aside.
- In a small bowl, add sugar and ghee at room temperature. Mix it well to make a creamy texture.
- Add this ghee and sugar mix to the earlier prepared blended rice.
- Add rice flour and mix it very well. You can use a hand mixer if needed.
- Cover and set it aside at room temperature for 8 hours or overnight.
- Next day, mix the batter well one more time.
- Heat sunflower oil over high heat.
- Take the upper half of any 12 oz plastic bottle. Pour the batter into this bottle with the opening shield with your thumb.
- Once the oil is really hot, pour the batter in a round shape. Be extra careful with the hot oil.
- Cook each side for 1.5 mins. Cook only one sel roti at a time.
- Drain the oil as much as possible before taking it out.
- Repeat and make many sel rotis.
- Once you are done, enjoy and serve warm!
