Sel Roti - Nepali Food Recipes

Sel Roti

Sel roti is a traditional Nepali ring-shaped sweet bread made from a fermented rice flour batter and deep-fried until golden. Known for its unique crispy exterior and soft, chewy interior, it is an essential cultural symbol of festivity, prosperity, and unity in Nepal.

It is commonly enjoyed for breakfast or as a snack with milk tea, vegetable curry or yogurt.

It is the “star” dish of major Hindu festivals like Dashain and Tihar. It is also served at weddings, religious ceremonies, and as a “koseli” (gift) for family living away.

More than 2 days

Normal

Ingredients

3 sel roti per person

Ingredient 1

Ingredient 2

Ingredient 3

Ingredient 4

Ingredient 5

Ingredient 6

Ingredient 7

Directions

Soaked the rice overnight.

Using a colander or clean cloth, drain all the water and let it dry naturally.

Grind the soaked rice into a fine powder using a grinder.

In a bowl, mix the sugar, the butter (or ghee), the semolina and the rice flour well. You can also add the cardamom powder.

Add the lukewarm water or milk. The batter should be neither too thick nor too runny, but still firm enough. If the batter becomes runny, you can always add rice flour or semolina.

Pour the batter into a piping bag.

Heat the oil in a large skillet.

Pour the dough into the hot oil in a circular shape.

Once it rises to the surface and turns golden brown on the bottom, turn it over and cook for 1 minute on the other side (make sure to cook them over medium heat).