Sel Roti

Sel Roti is a traditional homemade, sweet, ring-shaped rice bread/doughnut confectionary food of Nepal. It is mostly prepared during Dashain and Tihar, two of the defining Hindu festivals in Nepal, and other festivities and events. The dish is revered not only for its delicious taste but also for its cultural significance and the traditional methods of cooking that have been passed down through generations. The process of making Sel Roti brings together families in the kitchen and is often regarded as an act of love and togetherness.

History of Sel Roti

Sel Roti has a rich cultural background and is an integral part of Nepali cuisine. Its origins date back to ancient Nepal, passed down through generations, and it is deeply embedded in Nepalese culture. Traditionally, women lead the preparation of Sel Roti, teaching younger family members the intricate techniques that deliver the perfect crispy yet soft texture. Festivals such as Tihar see households filled with the aroma of freshly cooked Sel Roti, as they are offered to deities and shared with family and friends.

Ingredients for Sel Roti

• Rice - 2 cups
• Sugar - 1 cup
• Butter - 2 tablespoons, melted
• Milk - 1 cup
• Cardamom - 1 teaspoon, ground
• Ghee - as needed for frying
• Water - as needed

Preparation

Preparing rice for Sel Roti is the initial and crucial step. Begin by thoroughly rinsing 2 cups of rice under cold water until the water runs clear to remove excess starch. Soak the rice for five to six hours or overnight. This soaking is vital as it softens the rice, making it easier to blend into a smooth batter later. After soaking, drain excess water and allow the rice to sit for about 10-15 minutes.

Grinding the Rice

In a blender, add the soaked and drained rice. Slowly add water in small increments and blend until you achieve a smooth paste-like consistency. The amount of water depends on how well the rice mixture blends, but it generally requires about a cup. Ensure no granules remain to get a silky texture for your dough, and transfer this to a large mixing bowl.

Making the Batter

To your rice batter, incorporate 1 cup of sugar, and whisk vigorously until the sugar dissolves completely. Add 2 tablespoons of melted butter, 1 cup of milk, and 1 teaspoon of cardamom, and continue to mix until all the ingredients are perfectly combined. The batter should be smooth and resemble a slightly thick pancake batter.

Cooking Sel Roti

Frying the Sel Roti

In traditional preparation, Sel Roti is cooked in a deep, cast-iron pan, but any wide, deep frying pan can suffice. Begin by heating ghee in your chosen frying pan. It's crucial to maintain the correct temperature; too hot, and the Sel Roti will burn; too cold, and it will absorb too much ghee and not cook through properly. Consider using a cooking timer to ensure precision. Pour a small ladle of batter into the hot ghee in a circular motion to form a ring. Fry until golden brown, maintaining a medium to high heat, for about 5 minutes on each side, flipping carefully with tongs or long chopsticks.

Serving Suggestions

Once cooked, remove Sel Roti from the pan and allow excess ghee to drain by placing them on a plate lined with paper towels. Sel Roti is best served warm and can be enjoyed on its own, paired with a hot cup of tea, or alongside traditional Nepali sides such as aloo achar (spicy potato salad) or curries. This delightful dish is cherished for its unique taste, where the warmth of the cardamom and richness of the ghee blend perfectly with the subtle sweetness. Sel Roti's versatility as a light snack or a festive offering makes it a perfect addition to any household celebration or communal gathering.