Nepali traditional fried sweet bread, Sel Roti is a delicacy made up of rice flour and has the shape of a doughnut however they are thin in size. It is unique to Nepal and has become an iconic symbol of Nepali Culture and Festivities, and is made and served during Tihar(one of the major festivals of Nepal), Teej and other major special occasions like Marriage, Bratabandha, Mage Sangrati, Saune Sangrati. Sel Roti is cooked in bulk and can be stored at room temperature for at least 20 days.
Let's start out with ingredients
- 1kg rice flour ( rice soaked for at least 8 hours and then turn into flour)
- 125 gm ghee
- 150 gm semolina
- 125gm sugar
- 1-litre oil
- water to make the batter
- 2-3 gm baking powder/soda
- 3-4 green and black cardamom powder, 3 gm fennel powder, 1/2 piece camphor
- Take a large bowl to add rice flour, semolina, baking powder/soda and mix with ghee.
- Now slowly add water to form the batter. The batter should be slightly thick.
- Add in sugar, cardamom, fennel and camphor powder. mix well till the sugar get dissolved.
- The powder will give an aroma to Sel Roti. The more you mix the batter the more you will get a smooth, soft, fluffy texture.
- Now rest the dough for 3-4 hours.
- Heat the oil in a large shallow pan.
- Check the batter mixing with your hand, if the batter is too thick add little water so that it can easily form Sel Roti
- Traditionally it is made by hand, nowadays a batter dispenser is available in the market. You can even make a DIY dispenser by cutting the plastic bottle.
- Take a small portion of batter in hand and pour on top of heated oil giving it a round shape. Be careful as oil can sizzle and can burn you.
- Fry the Sel roti till golden brown on both sides.
- Make Sel Roti with the remaining batter.
- You can now enjoy hot Sel Roti on its own, store the remaining Sel Roti for the following days. You can enjoy Sel Roti by just heating up in the pan and serving it with any curry or even chai.
Sel Roti dispenser
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