Can I make the batter ahead of time?
Yes, you can prepare the batter up to 4 hours in advance and store it in the refrigerator. Bring it to room temperature before frying.
DESSERT
Sel Roti: Fragrant Nepalese Rice Doughnuts with Cardamom
Sel Roti are a beloved Nepalese delicacy, these ring-shaped sweet rice flour doughnuts are a staple at celebrations and festivals. Our recipe highlights their delicate cardamom fragrance and the rich, golden crispness achieved from frying in ghee.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the rice flour, granulated sugar, ground cardamom, and salt. Whisk these dry ingredients together until well mixed.
02
Gradually add the warm water to the dry ingredients, stirring continuously to form a smooth, thick batter. The consistency should be similar to pancake batter, able to be poured but not too thin. Add more water if needed, 1 tablespoon at a time, to reach the desired consistency.
03
Stir in the 2 tablespoons of melted ghee until fully incorporated into the batter. Cover the bowl and let the batter rest at room temperature for 15 minutes.
04
Heat 2 inches of ghee or vegetable oil in a deep, heavy-bottomed pan or Dutch oven over medium heat until it reaches 350°F (175°C). Use a candy thermometer to monitor the temperature accurately.
05
Carefully pour the batter into a piping bag or a clean plastic bag with a small corner snipped off. Alternatively, use a funnel or a steady hand to pour the batter directly into the hot ghee in a continuous circular motion to form a ring shape, about 4-5 inches in diameter.
06
Fry the sel roti for 2-3 minutes per side, or until golden brown and cooked through. Use tongs or a slotted spoon to carefully flip them. Do not overcrowd the pan; fry 1-2 at a time to maintain oil temperature.
07
Remove the golden sel roti from the ghee and place them on a wire rack lined with paper towels to drain excess oil. Serve warm.
About This Recipe
Sel Roti are a beloved Nepalese delicacy, these ring-shaped sweet rice flour doughnuts are a staple at celebrations and festivals. Our recipe highlights their delicate cardamom fragrance and the rich, golden crispness achieved from frying in ghee.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For perfectly shaped sel roti, practice pouring the batter into a ring shape on a plate before frying. The batter consistency is key: it should be thick enough to hold its shape but thin enough to pour smoothly.
Easy Substitutions
Vegetable oil can be used instead of ghee for frying, though ghee adds a distinct flavor. For a dairy-free option, use a plant-based oil and omit the melted ghee in the batter, or use a neutral-flavored oil like sunflower or canola.
Storage & Reheating
Sel roti are best enjoyed fresh and warm. Leftovers can be stored in an airtight container at room temperature for up to 2 days, but they will lose some crispness. Reheat briefly in a dry pan over low heat to refresh.
Serving Suggestions
Serve Nepalese Sel Roti warm with a cup of spiced milk tea (chiya), alongside fresh fruit, or with a dollop of plain yogurt. They are also delicious with a drizzle of honey or a sprinkle of powdered sugar.
Common Mistakes
Overcrowding the pan will lower the oil temperature, resulting in greasy, soggy sel roti. Fry in small batches to maintain consistent heat. Not resting the batter can lead to a gritty texture; ensure the batter rests for at least 15 minutes. Frying at too low a temperature will make them absorb too much oil, while too high a temperature will burn the outside before the inside cooks.
Frequently Asked Questions
What if my sel roti are not forming perfect rings?
Practice makes perfect! Try using a piping bag or a funnel for more control. The batter consistency is also crucial; adjust with small amounts of water or flour if needed.
Can I use regular wheat flour instead of rice flour?
No, rice flour is essential for the unique texture and crispness of sel roti. Wheat flour will result in a completely different product.
MORE TO KNOW
The traditional method for making sel roti involves pouring the batter freehand, which requires some skill. Using a piping bag or a funnel can make the process much easier for beginners, ensuring more uniform shapes. The resting time for the batter allows the rice flour to fully hydrate, resulting in a smoother texture and preventing the doughnuts from becoming too brittle.
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