Recipe
Sel Roti
A crisp, faintly sweet rice ring fried to order at every Tihar and Dashain. The batter is ground rice, not flour, which is what gives it the chew under the crackle.
Published August 14, 2026
- Prep
- 8 hr
- Cook
- 30 min
- Total
- 8 hr 30 min
- Serves
- 6
- Level
- Hard
Ingredients
7 items- 500 gWhite rice · soaked overnight
- 150 gSugar
- 3 tbspGhee · melted
- 120 mlMilk
- 4 piecesGreen cardamom · ground
- 1 pieceRipe banana · optional, for softness
- 1 lVegetable oil · for deep frying
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Method
- 01
Soak the rice in plenty of water for at least eight hours or overnight, then drain it thoroughly.
- 02
Grind the drained rice with the sugar, cardamom and just enough milk to form a thick, smooth batter that ribbons off the spoon. Do not make it runny.
- 03
Beat in the melted ghee and the mashed banana, then rest the batter for an hour.
- 04
Heat the oil in a deep, wide pan to a steady medium — too hot and the ring browns before it cooks through.
- 05
Pour the batter in a continuous stream from a jug or squeeze bottle, drawing a circle on the surface of the oil, and join the ends.
- 06
Fry until the underside is deep gold, turn once with a skewer, and cook the second side. Drain upright so the ring stays crisp.