Sel Roti: A Traditional Nepali Sweet Rice Bread

Introduction

Sel Roti is sweet rice bread that originated form Nepal and became the integral part of Assam, Sikkim cuisine. This is a ring shaped deep fried sweet dessert is a festive delight. Also prepared on the special occasions. With its unique texture, crispy and soft out side and sweet inside makes this sweet dish special. It is often paired with yogurt, tea, or vegetable curries, making it a versatile dish.

Where the Dish is Sold

Sel Roti is a homemade delicacy that is widely prepared in Nepali households, and Assam’s, Sikkim. Especially during Dashain, Tihar, and other cultural festivals. It is also sold in local markets, street food stalls, and sweet shops. It has gained popularity in Indian states like Sikkim and Darjeeling, where Nepali culture is prominent.

Preparation Time

• Preparation Time: 20 minutes
• Cook Time: 30 minutes
• Marination Time: Not required
• Soaking Time: 4-6 hours (for rice)
• Total Time: 5-6 hours (including soaking time)

Ingredients

• Rice (preferably Basmati or any long-grain rice): 2 cups
• Mashed ripe bananas: 2 medium-sized
• Sugar: 1/2 cup (adjust to taste)
• Ghee or melted butter: 2 tablespoons
• Cardamom powder: 1/2 teaspoon
• Water: As needed for grinding
• Oil: For deep frying

Step-by-Step Instructions

Step 1: Soaking the Rice

1. Wash and Soak: Wash the rice thoroughly and soak it in water for 4-6 hours. This softens the rice and makes it easier to grind.

Step 2: Preparing the Batter

1. Drain and Grind: Drain the soaked rice and grind it into a fine paste using a blender or traditional grinding stone. Add a little water if needed, but ensure the batter is thick and smooth.
2. Add Bananas and Sugar: Mash the ripe bananas and add them to the rice paste. Mix well. Add sugar, ghee (or melted butter), and cardamom powder. Combine everything to form a smooth, slightly thick batter. The consistency should be similar to pancake batter.

Step 3: Fermenting the Batter (Optional)

1. Rest the Batter: Let the batter rest for 15-20 minutes to allow the flavors to meld. Fermentation is not necessary, but a short resting time enhances the taste.

Step 4: Shaping and Frying Sel Roti

1. Heat Oil: Heat oil in a deep frying pan or kadhai over medium heat. The oil should be hot but not smoking.
2. Shape the Roti: Traditionally, Sel Roti is shaped into a ring. To do this, pour the batter in a circular motion into the hot oil. You can use a ladle or a squeeze bottle for precision. Alternatively, you can make small round shapes.
3. Fry Until Golden: Fry the Sel Roti on medium heat until it turns golden brown on both sides. Flip it gently to ensure even cooking.
4. Drain Excess Oil: Once cooked, remove the Sel Roti from the oil and place it on a paper towel to drain excess oil.

Servings

This recipe makes approximately 10-12 Sel Rotis, depending on the size.

Nutrition Table

Nutrient	Amount per Serving (1 Sel Roti)
Calories	150 kcal
Total Fat	6 g
Saturated Fat	2 g
Cholesterol	5 mg
Sodium	10 mg
Total Carbohydrate	22 g
Dietary Fiber	1 g
Sugars	8 g
Protein	2 g
Vitamin D	0 mcg
Calcium	10 mg
Iron	1 mg
Potassium	50 mg

Special Notes

• Rice Selection: Use long-grain rice for the best texture. Avoid using sticky rice as it can make the batter too dense.
• Batter Consistency: The batter should be thick enough to hold its shape when poured into the oil. If it’s too thin, add a little rice flour to thicken it.
• Oil Temperature: Maintain medium heat while frying. If the oil is too hot, the Sel Roti will brown quickly but remain uncooked inside.
• Storage: Sel Roti can be stored in an airtight container for 2-3 days. Reheat in a pan or microwave before serving.
• Variations: Some recipes include adding milk or yogurt to the batter for a richer flavor.

Conclusion

Sel Roti is more than just a dish; it’s a symbol of Nepali culture and tradition. Its sweet, crispy, and chewy texture makes it a favorite among all age groups. Whether you’re celebrating a festival or simply craving a unique snack, Sel Roti is a delightful treat that’s worth the effort. Try this recipe at home and bring a taste of Nepal to your kitchen!

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