Sel roti
AI-drafted · awaiting admin review
A ring-shaped, deep-fried sweet bread of ground rice, sugar and ghee, crisp outside and soft inside, made for Tihar and Dasain.
Region: Sikkim and the Darjeeling hillsOccasion: Tihar (Deepavali), Dasain (Dasara), weddings and other celebrationsTime: 45 min + overnight soakingServes: About 15 sel rotisVegetarian
Ingredients
- 2 cups rice, soaked overnight
- ½ cup sugar
- 2 tbsp ghee
- 1 ripe banana (optional)
- ½ tsp cardamom powder
- About ½ cup water or milk
- Oil for deep frying
Method
- Drain the rice and grind it with sugar, ghee and banana into a fairly smooth, thick batter, adding water or milk little by little.
- Add cardamom and let the batter rest for 1–2 hours. It should be thick but pourable.
- Heat the oil to medium hot.
- Pour the batter by hand, from a cone or spout, into the oil in a large ring.
- Use a stick to push the batter into shape and turn the ring once the underside is golden.
- Drain and cool. Serve with tea, curd or aloo dum.
History
Sel roti is a traditional food of the Nepali community. Making it by hand in one smooth ring is a skill passed down in families.
Significance
During Tihar and Dasain, families make large batches of sel roti to offer to the gods and share with relatives and neighbours.