-
1
Soak the Rice Overnight
8–12 Hours (Overnight, Passive) • Soaking
Room temperature, about 20°C (68°F)
Rinse 300 g of long-grain white rice in several changes of cold water until the water runs mostly clear, then cover with plenty of cold water and leave it to soak overnight, 8–12 hours. The grains should feel plump and crush easily between your fingers. Drain well in a colander — no need to dry the rice, a little clinging water helps the blender.
Start the soak the night before a festival morning; soaked rice keeps in the fridge for a day if your plans change.
Done when: Grains are swollen and crush easily; no hard white centre.
-
2
Grind the Sweet Rice Batter
10 Mins • Blending
Room temperature, about 20°C (68°F)
Put the drained rice in a blender with the banana, sugar, milk, melted ghee, cardamom and salt. Blend, adding the water a spoonful at a time, until you have a smooth, thick, pourable batter — like thick cream that falls from a spoon in a slow ribbon. It should not run like water. If it is too thick to pour, add water a tablespoon at a time; if it is too thin, stir in a tablespoon of rice flour and wait a few minutes.
Blend in two batches for a smoother batter, and scrape down the sides halfway through so no dry rice hides at the bottom.
Done when: Batter falls from a spoon in a slow, unbroken ribbon and holds its shape for a second on the surface.
-
3
Rest the Batter
30 Mins • Resting
Room temperature, about 20°C (68°F)
Pour the batter into a bowl or a jug with a spout, cover it, and leave it to rest for 30 minutes. The rice absorbs a little more liquid in this time and the batter thickens slightly — this is what keeps the rings from spreading flat in the oil. Give it one gentle stir before frying; do not beat it again.
A jug with a narrow spout, a squeeze bottle or even a clean plastic bag with a snipped corner all make pouring neat rings much easier than a spoon.
Done when: Batter is slightly thicker than when first blended and pours in a steady stream.
-
4
Heat the Oil
5 Mins • Heating
175°C (350°F)
Pour 500 ml of sunflower oil into a deep, heavy pan or kadhai — at least 5 cm deep — and heat over medium-high heat to 175°C (350°F). Test with a drop of batter: it should sizzle at once and rise to the surface within a few seconds. If it sinks and sits, the oil is too cool; if it darkens instantly, turn the heat down and wait.
A kitchen thermometer is the surest way to hold 175°C; without one, keep the heat steady and fry a small test ring first.
Done when: A drop of batter sizzles hard and floats up golden within seconds.
-
5
Pour and Fry the Rings
20 Mins • Frying
175°C (350°F)
Pour the batter in a slow, steady circle into the hot oil, starting from the outside and closing the ring — about 60 ml (1/4 cup) per ring, roughly the size of a doughnut. Fry 3–4 rings at a time so the oil temperature does not drop. Cook for about 2 minutes, then flip gently with tongs or chopsticks and fry the second side for another 2 minutes, until deep golden and crisp all over. Lift out, drain on paper towels, and repeat with the rest of the batter to make 12 rings.
Pour from low over the oil and keep your hand moving in one smooth circle — pausing mid-ring is what makes lopsided sel roti. If a ring breaks, scoop it out; the pieces still taste wonderful.
Done when: Deep golden-brown and crisp on both sides, with a firm, springy feel; the centre is cooked through and soft.
auto_awesome Finishing Touches & Plating
Serve the sel roti warm, while the edges are still crisp, piled on a plate with milky chiya. They keep their crunch for an hour or two at room temperature — after that, a quick warm-up in a hot oven brings them back.
Nepal
1h 25m
Spain
Vietnam