Nepal / Bread
Sel roti
A ring of fermented rice batter deep-fried crisp outside and soft within.
Ingredients
- Rice, soaked overnight600 g
- Sugar150 g
- Ghee60 g
- Milk150 ml
- Banana1
- Ground cardamom1 tsp
- Ground cloves1/2 tsp
- Oil for frying1 1/2 l
- Salt1 pinch
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Soak the rice in cold water overnight, drain it and pat it dry with a cloth.
Grind the wet rice in a blender with the milk to a smooth thick paste without grit.
Work in the sugar, melted ghee, mashed banana, cardamom, cloves and salt.
Beat the batter by hand for twenty minutes in circular movements, working air into it.
Let the batter stand an hour; it ferments slightly and turns bubbly.
Heat the oil to 165 °C and pour the batter into it in a ring, in one continuous movement.
Fry two minutes a side, turning with two chopsticks, to a golden colour.
