Sel Roti Recipe (Nepalese Ring-Shaped Sweet Bread)
Sel Roti is a beloved traditional Nepalese sweet bread, famous for its ring shape and delicate sweetness. It is often made during the festive seasons of Dashain and Tihar, as well as on occasions like weddings and parties. With roots deep in Nepalese culture, this dish is especially cherished in regions like Sikkim, where the Nepali community is predominant. Sel Roti is an indulgent snack with a subtle sweetness, making it perfect for pairing with tea or coffee. Prepared primarily from rice, Sel Roti is a flavorful vegetarian delight, sure to add a unique touch to any occasion.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice | 1/2 cup |
| Sugar | 2 tablespoons |
| Ghee | 2 tablespoons |
| Rice flour | 1 tablespoon |
| Cardamom powder (Elaichi) | 1/4 teaspoon |
| Water | 2 tablespoons |
| Water for soaking the rice | As required |
| Oil | As required for deep frying |
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Instructions
-
Soak the Rice:
Begin the process by washing and soaking rice in water overnight. This step ensures the rice softens, making it easier to grind into a smooth paste the following day. -
-
Prepare the Rice Paste:
The next day, drain any excess water from the rice. Take the soaked rice and place it in a mixer jar. Grind the rice into a fine, smooth paste, adding a little water if necessary to help with blending. -
Mix the Ingredients:
Transfer the rice paste into a bowl and add the following ingredients: sugar, ghee, rice flour, and cardamom powder (Elaichi). Gently mix these together until the sugar is fully dissolved. The batter should achieve a thick consistency. Gradually add 1-2 tablespoons of water as needed to adjust the texture. -
Heat the Oil:
In a wide pan, heat oil sufficient for deep frying. Once the oil is hot, it’s time to form the Sel Roti. -
Shape the Roti:
Using a ladle, carefully pour the prepared batter into the hot oil in a circular shape. The shape should resemble a ring. -
Fry the Roti:
Reduce the flame to medium heat and allow the Sel Roti to cook on one side. Once it turns light golden brown, use a tong to flip it to the other side. Fry both sides until they are evenly golden brown and crisp. -
Drain and Cool:
Once the Sel Roti is perfectly fried, remove it from the oil and place it on a paper towel to drain any excess oil. Allow it to cool completely at room temperature. -
Store and Serve:
Once cooled, store the Sel Roti in an airtight container to keep it fresh. This treat can be enjoyed as a tea-time snack with a cup of tea or coffee, or paired with any other beverage of your choice.
Allergen Information
- Contains ghee (dairy).
- Rice flour used in the recipe is gluten-free, making this a suitable snack for individuals with gluten sensitivities.
Dietary Preferences
- Vegetarian
- Gluten-Free (using rice flour instead of wheat flour)
Tips & Advice
- If you prefer a richer taste, you can increase the amount of ghee.
- To make the Sel Roti slightly crispier, fry it until it is golden brown and crunchy on both sides.
- If you don’t have cardamom powder, a small amount of ground cinnamon can serve as an alternative, but the traditional flavor of cardamom is recommended for authenticity.
- Make sure to keep the oil temperature consistent by adjusting the flame. Too hot oil can burn the roti, while too cold oil will make it soggy.
Conclusion
Sel Roti is more than just a sweet bread; it is a symbol of tradition, warmth, and celebration. Whether youβre marking a festival like Dashain or Tihar, or simply enjoying a quiet afternoon with tea, this traditional Nepali snack brings comfort and joy to all who partake. With its tender, aromatic, and subtly sweet flavor, Sel Roti is sure to be a cherished addition to your culinary repertoire.
