Recipies

Sel Roti (सेल रोटी)

About Sel Roti (सेल रोटी)

Sel Roti is a traditional homemade ring-shaped rice bread that is a staple in Nepali cuisine, particularly during festivals and special occasions. It's known for its slightly sweet taste and crispy texture.

Picture of Sel Roti

History

The exact origins of Sel Roti are not well-documented, but it is believed to have been developed within the Nepali community as a way to utilize surplus rice during harvest time. The process of grinding rice into flour and frying it into a ring shape likely emerged as a practical and delicious way to preserve and consume grains. Sel Roti has been a part of Nepali culture for generations, passed down through families and adapted to different regions and family traditions. It holds a special significance during major Nepali festivals like Dashain and Tihar, where it is a must-have delicacy prepared in almost every household. The tradition of making and sharing Sel Roti continues to be a significant cultural practice, reinforcing familial bonds and celebrations.

Fact 1

Sel Roti is made using fermented rice batter, which contributes to its unique taste and texture.

How to prepare?

Rice - 2 cups (medium or short-grain)Sugar - 1/2 cup (adjust to taste)Water - 1-1.5 cups (for soaking and grinding)Cooking Oil - for deep fryingGhee/Butter - 1 tbsp (Optional)

Learn step by step to prepare Sel Roti

  • 1
    Wash the rice thoroughly and soak it in enough water for at least 4-6 hours or overnight.
  • 2
    Drain the soaked rice and grind it into a smooth, fine paste using a blender or food processor, adding a little water as needed to achieve a batter-like consistency.
  • 3
    Add sugar to the rice batter and mix well. Some people prefer to also add melted ghee/butter at this stage.
  • 4
    Cover the batter and let it ferment for 6-12 hours at room temperature.
  • 5
    Heat cooking oil in a deep pan (kadai) or wok over medium heat.
  • 6
    Once the oil is hot, take a ladleful of batter and pour it into the hot oil in a circular motion to form a ring. Avoid overcrowding the pan.
  • 7
    Fry the Sel Roti until it turns golden brown and crispy on both sides, flipping it carefully using a spatula.
  • 8
    Remove the cooked Sel Roti from the oil and place them on a wire rack or paper towel to drain excess oil.
  • 9
    Let them cool down slightly and then serve.
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