Sel roti is a crisp, ring-shaped rice bread prepared for Tihar and other celebrations. Batter texture and oil temperature matter more than exact clock time.
Base ingredients for about 12 pieces
- 500 g uncooked rice
- 120 g sugar, adjusted to taste
- 80 ml milk or water, added gradually
- 30 g ghee
- Cardamom and frying oil as needed
Method
- Wash and soak rice for 4–6 hours, then drain thoroughly.
- Grind with sugar, ghee and cardamom, adding liquid gradually.
- Rest briefly. The batter should flow in a continuous ribbon without spreading flat.
- Heat oil in a deep, stable pan. Test a small drop first.
- Pour a ring carefully, fry until golden and turn once.
- Drain upright or on a rack so the crust stays crisp.
Food safetyKeep children away from hot oil, never add water near the pan and cool used oil before handling.
Troubleshooting
If rings break, the batter may be too thin. If dense, add liquid a spoon at a time. If the outside browns before the centre cooks, lower the heat.
Editorial note
This original planning guide is written for practical cultural education. Where household practice differs, follow your tradition and qualified local guidance.