Can I make Sel Roti batter ahead of time?
While best fresh, you can prepare the batter up to 4 hours in advance and store it in the refrigerator. Bring to room temperature before frying.
BREAKFAST
Nepalese Chiya (Spiced Milk Tea) with Sel Roti (Rice Flour Doughnuts)
Experience a traditional Nepalese breakfast with aromatic spiced milk tea and crispy, subtly sweet rice flour doughnuts. This comforting combination offers a delightful start to your day, blending warm spices with a unique doughnut texture.
HOW TO MAKE IT
Let's cook.
01
To prepare Sel Roti, combine 2 cups rice flour, 1/2 cup sugar, 1/4 teaspoon cardamom powder, and 1/4 teaspoon fennel seeds in a large bowl. Gradually add 1 cup warm water, mixing until a smooth, thick batter forms. Let it rest for 15 minutes.
02
Heat 4 cups vegetable oil in a deep pan or wok over medium-high heat until it reaches 350°F/175°C.
03
Carefully pour a ladleful of Sel Roti batter into the hot oil in a circular motion, creating a doughnut shape. Fry for 2-3 minutes per side, or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.
04
To prepare Chiya, combine 4 cups water, 1 inch grated ginger, 4 crushed green cardamom pods, and 2 cinnamon sticks in a saucepan. Bring to a boil over medium-high heat and simmer for 5 minutes.
05
Add 4 tablespoons black tea leaves and 1/4 cup sugar to the simmering spiced water. Continue to simmer for 2 minutes.
06
Pour in 2 cups milk and bring the mixture back to a gentle boil. Reduce heat to low and simmer for 3-5 minutes, allowing the flavors to meld and the tea to become fragrant.
07
Strain the Chiya through a fine-mesh sieve into cups, discarding the solids. Serve hot alongside the freshly made Sel Roti.
About This Recipe
Experience a traditional Nepalese breakfast with aromatic spiced milk tea and crispy, subtly sweet rice flour doughnuts. This comforting combination offers a delightful start to your day, blending warm spices with a unique doughnut texture.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For perfectly shaped Sel Roti, use a piping bag or a clean plastic bottle with a small hole to dispense the batter into the hot oil. Ensure the oil temperature is consistent for even cooking.
Easy Substitutions
You can use whole wheat flour for Sel Roti, though the texture will be denser. For Chiya, any milk can be used, but whole milk provides the richest flavor. Adjust sugar in both recipes to your preference.
Storage & Reheating
Sel Roti is best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days. Reheat gently in a dry pan. Chiya should be consumed immediately; it does not store well.
Serving Suggestions
Serve the Chiya and Sel Roti as a hearty breakfast or a comforting afternoon snack. Pair with a side of fresh fruit like sliced mango or banana. A small bowl of plain yogurt can also complement the sweetness of the Sel Roti.
Common Mistakes
Over-mixing the Sel Roti batter can develop gluten, making the doughnuts tough; mix just until combined. Frying Sel Roti in oil that is not hot enough will result in greasy doughnuts; ensure the oil is at the correct temperature. Over-boiling the Chiya after adding milk can cause it to curdle; keep it at a gentle simmer. Not straining the Chiya properly will leave tea leaves and spices in your cup. Not letting the Sel Roti batter rest can result in a less pliable dough.
Frequently Asked Questions
What if I don't have fresh ginger for the Chiya?
You can use 1/2 teaspoon of ground ginger as a substitute, though fresh ginger provides a more vibrant flavor.
Can I use a different type of oil for frying Sel Roti?
Yes, any neutral-flavored oil with a high smoke point, such as canola or sunflower oil, will work.
How do I know if the Sel Roti is cooked through?
The doughnuts should be golden brown on both sides and feel light when lifted. If they are too dark on the outside but soft in the middle, your oil might be too hot.
Can I make a larger batch of Chiya?
Yes, simply scale up all the ingredients proportionally. Remember to adjust sugar to your taste.
MORE TO KNOW
The key to authentic Sel Roti is achieving the right batter consistency. It should be thick enough to hold its shape when poured, but thin enough to flow smoothly. If the batter is too thick, add a tablespoon of water at a time until desired consistency is reached. If too thin, add a teaspoon of rice flour. The circular motion when pouring the batter is crucial for the traditional ring shape.
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