Sel roti is a traditional Nepali ring-shaped bread, similar to a thin, large doughnut. Made from rice flour and sweetened with sugar and ghee, it’s deep-fried until golden and crisp. A festival staple, especially during Tihar, weddings, and celebrations throughout Nepal.
Sel Roti
Ingredients
- 2½ lb about 1.13 kg rice, washed and soaked overnight (or 500 g instant rice flour)
- 500 ml water or milk
- 2 cups ghee
- 2 cups sugar
- 1 ltr cooking oil for deep-frying
Instructions
- Drain the soaked rice. In a blender, combine rice, ghee, and sugar and grind into a smooth, fine, and slightly greasy batter. Cover and let rest at room temperature for 1-2 hours.
- Gradually stir in water (or milk) to achieve a pourable but not-too-thick consistency-similar to pancake batter.
- Heat the oil in a deep, flat-bottomed pan over medium heat until it begins to smoke lightly.
- Pour the batter in continuous circular rings into the hot oil, forming sel roti shapes.
- Fry each side until golden brown, flipping once to ensure even cooking.
- Remove with a slotted spoon and drain on paper towels. Serve warm.
Notes
Soaking the rice overnight is essential for a silky-smooth batter and a crisp exterior. Resting the blended batter allows the ghee and sugar to meld fully. Keep the oil around 180 °C: if too hot, the rotis will brown externally before cooking through; if too cool, they absorb excess oil. Store leftovers in an airtight container for up to one day and reheat in a low oven to restore crispness. Offering Sel Roti to guests is a sign of honour and love. Many Nepalis have deep nostalgia attached to mothers of grandmothers’ Sel Roti, each with a personal touch. It can be combined with mashed banana, milk, sugar and spices like cardamom or cloves. Can be eaten on its own or with curd or aloo achar or milk tea.