Sel Roti
Veg
Vegan
Deep-fried crispy rice ring bread — a batter of soaked and ground rice, sugar, cardamom, and banana (for sweetness and binding) poured in a circular motion into hot oil to form a hollow, ring-shaped bread that fries until golden, crunchy on the outside and slightly chewy within. The sel roti is the Sikkimese-Nepali festive bread; made for Dashain, Tihar, and other major festivals in enormous quantities by women working through the night before the celebration. The outer crunch and the subtly sweet, rice-fragrant interior make it impossible to eat just one. Sold at roadside stalls alongside tea; eaten as a snack, breakfast, or dessert.
Cuisines
Sikkimese
Arunachali
Best for
Breakfast
Snacks
Dessert
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | basmati rice |
| 1 cup | sugar |
| 1 cup | water |
| 1 cup | milk |
| 1 teaspoon | cardamom powder |
| 1 tablespoon | ghee |
| — | oil for deep frying |
Instructions
- 1 Wash and soak the basmati rice in water for 6 hours or overnight.
- 2 Drain the soaked rice and grind it into a fine paste using a blender, adding water as needed.
- 3 In a large bowl, mix the rice paste with sugar, milk, cardamom powder, and ghee, stirring until smooth.
- 4 Gradually add water to the mixture to achieve a batter of pouring consistency.
- 5 Heat oil in a deep frying pan over medium heat.
- 6 Pour a ladleful of batter into the hot oil in a circular motion, forming a ring.
- 7 Fry the sel roti until it is golden brown and crispy on both sides.
- 8 Remove from oil and drain on paper towels.
- 9 Repeat the process with the remaining batter.
- 10 Serve the sel roti warm.
Tips
Ensure the oil is at the right temperature; too hot will burn the roti, too cool will make it greasy.