Nepali
Sel Roti
Sel roti is a traditional Nepali ring-shaped rice bread, crisp at the edges and softly chewy inside. It is gently sweet, scented with cardamom, and often served with milk tea, yogurt, or achar during festivals and family gatherings.
Watch it madeMero Nepali Kitchen · 5:55
Ingredients
- Short-grain or medium-grain rice1 cup
- Water, for soaking and grindingas needed
- Sugar3 tablespoons
- Ghee1 tablespoon
- Ripe banana, mashed2 tablespoons
- Green cardamom powder1/4 teaspoon
- Fine semolina or rice flour, if needed to adjust batter1 to 2 tablespoons
- Neutral oil or ghee, for deep-frying2 cups
Method
- Rinse the rice several times until the water runs mostly clear, then soak it in plenty of water for 6 to 8 hours or overnight.
- Drain the rice well and spread it in a sieve for 10 minutes so excess water drips away, but do not let it dry completely.
- Grind the soaked rice with sugar, mashed banana, ghee, cardamom, and 2 to 4 tablespoons water to make a smooth, thick batter.
- Transfer the batter to a bowl and beat it firmly by hand for 3 to 4 minutes until it feels slightly lighter and glossy.
- Rest the batter, covered, for 30 minutes to 1 hour; it should fall from your fingers or a small jug in a continuous ribbon, not in drops.
- If the batter is too thin, mix in a little semolina or rice flour; if too thick, add water 1 teaspoon at a time.
- Heat oil or ghee in a deep karahi or heavy pan over medium heat until a small drop of batter rises slowly and bubbles steadily.
- Pour the batter into a small spouted cup, a traditional sel roti funnel, or a piping bag with a small opening.
- Hold the cup close to the oil and pour the batter in one steady circular motion to form a ring.
- Fry until the underside is golden, then gently turn with a wooden skewer or chopstick and fry the other side until deep golden and crisp.
- Lift the sel roti from the oil, drain it upright against the side of the pan for a moment, then place it on a rack or paper towel.
- Repeat with the remaining batter, adjusting the heat as needed so the rings cook through without browning too quickly.
- Serve warm or at room temperature with Nepali chiya, plain yogurt, or aloo achar.
Common questions
Can I substitute the ripe banana in Sel Roti, and what changes if I leave it out?
The banana adds sweetness, aroma, and a softer interior. If you leave it out, replace it with 1 to 2 tablespoons extra sugar and a tablespoon of milk or water only if needed. The texture will be a little less tender.
How long should I soak and rest the batter for the best texture?
Soak the rice 6 to 8 hours or overnight for proper grinding. After mixing, beat the batter 3 to 4 minutes, then rest it covered for 30 to 60 minutes. This helps the batter relax and fry more evenly.
What are the most common mistakes when making Sel Roti?
The biggest issues are batter that is too thin, oil that is too hot, and not beating the batter enough. Thin batter spreads too much; hot oil browns the outside before the center cooks; weak beating gives a dense result.
How should I store leftover Sel Roti, and can I reheat it?
Cool completely, then store in an airtight container at room temperature for 1 day or refrigerate for up to 3 days. Reheat in a dry skillet over low heat or in a low oven to restore some crispness.
What is the best way to serve Sel Roti?
Serve it warm with tea, yogurt, milk, or a savory curry. It also pairs well with pickle or spiced lentils. For best texture, serve soon after frying, when the outside is crisp and the center is still soft.