Sel roti is a traditional Nepali ring-shaped rice bread, often called a donut because it is fried until crisp outside and tender inside. This version blends soaked rice with banana, milk, ghee, and warm spices for a gently sweet batter that is easy to shape and fry at home.
Ingredients
- 3 cups (600 g) uncooked medium- or short-grain white rice
- 1 ripe medium banana (about ½ cup or 120 g peeled), for softness and light sweetness
- ½ cup (120 ml) whole milk, plus up to 2 tablespoons (30 ml) more if needed
- ½ cup (100 g) granulated sugar
- 3 tablespoons (42 g) ghee, melted and cooled slightly
- 1 teaspoon ground cardamom
- ¼ teaspoon ground cloves, optional
- ½ teaspoon fine salt
- Up to ½ cup (60 g) rice flour, as needed to thicken the batter
- 4 cups (950 ml) neutral frying oil, such as canola or sunflower oil; use enough to make a 2-inch (5 cm) depth in your pot
Instructions
- Soak the rice. Rinse the rice in several changes of cool water until the water is less cloudy. Cover it with plenty of fresh water and soak for 4 hours. If your kitchen is warm or you need to soak it longer, refrigerate the rice. Drain it thoroughly in a sieve for about 5 minutes; excess water can make the batter loose.
- Grind the rice. Put the drained rice in a blender with the banana and ½ cup (120 ml) milk. Blend in batches if necessary, scraping down the sides, until the mixture is as smooth as your blender can make it. A little fine graininess is normal, but there should be no hard rice pieces. Add only a small splash of extra milk if the blender cannot move the mixture.
- Season the batter. Transfer the ground rice mixture to a large bowl. Stir in the sugar, melted ghee, cardamom, cloves if using, and salt until evenly combined. Mix in ¼ cup (30 g) rice flour. The batter should be thick enough to hold a circular stream briefly, but still soft enough to pour from a spoon. Add more rice flour a tablespoon at a time if it runs like cream; if it is stiff and difficult to stir, add milk a teaspoon at a time.
- Rest the batter. Cover the bowl and let the batter rest for 30 minutes. This gives the rice flour time to hydrate and helps the mixture settle into a more consistent texture. After resting, stir well from the bottom. The batter should fall from a spoon in a thick ribbon rather than in a lump. Make any final small adjustment with rice flour or milk.
- Heat the oil. Pour the oil into a heavy, deep pot, leaving plenty of space above it, and heat over medium to medium-high until it reaches 325–350°F (163–177°C). Use a thermometer if available. Without one, drop in a pea-sized dab of batter: it should rise promptly and bubble steadily, not turn dark in a few seconds. Keep the temperature in range between batches so the roti cook through without absorbing too much oil.
- Shape the first roti. For easier shaping, transfer some batter to a piping bag or sturdy food-storage bag and snip a ½-inch (1 cm) opening. Hold the opening a few inches above the oil and pipe a continuous ring about 4 inches (10 cm) wide. You can also pour batter from a small cup in a steady circle. Make one test roti first; if the ring breaks apart, stir in a little rice flour, and if it is too thick to flow, loosen the batter with a teaspoon of milk.
- Fry until golden. Fry 2 or 3 rings at a time, depending on the width of your pot. Cook for about 2 minutes, until the underside is golden and the ring holds its shape, then carefully turn with chopsticks or a slotted spoon and fry for about 2 minutes more. A finished sel roti should be deep golden, crisp at the edges, and cooked through rather than wet in the center. Allow about 30 minutes to fry all 12, including time for the oil to recover between batches.
- Drain and finish. Lift each roti onto a wire rack set over a tray or onto a plate lined with paper towels. Let the oil return to temperature before adding the next batch. Serve warm or at room temperature. The first one is useful for checking seasoning and texture; adjust the remaining batter slightly if needed.
Tips
- Choose the right rice and grind it well. Medium- or short-grain white rice gives the batter body and a pleasing tender center. Long-grain rice can work, but the rings may be less cohesive. Soaking is important: unsoaked grains can leave hard bits in the finished roti.
- Keep the batter pourable, not watery. Rice absorbs liquid differently depending on the grain and how thoroughly it drains. Add milk slowly, and make one small test ring before committing to a full batch. A batter that is too thin spreads and may lose its hole; one that is too stiff is hard to pipe and can cook unevenly.
- Use a practical substitute for ghee if needed. Melted unsalted butter can replace ghee in the same amount. It gives a similar buttery aroma, though ghee has a nuttier flavor. Neutral oil also works, but the finished roti will taste less rich.
- Manage frying carefully. Do not fill the pot more than halfway with oil, and keep water away from hot oil. Avoid crowding the rings, which lowers the oil temperature and makes them greasy. Let the oil cool completely before disposing of it or storing it for another use.
Serving Suggestions
Serve sel roti freshly fried as a snack, breakfast, or festive bread. In Nepal it is commonly enjoyed during celebrations and alongside other dishes, and it is especially good with a cup of milk tea or black tea. The lightly sweet flavor also pairs well with plain yogurt, which adds a cool, tangy contrast, or with a spoonful of fruit preserve.
For a more substantial plate, serve the roti with a savory curry, spiced potatoes, or a lentil dish. Its sweet notes make it a pleasant counterpoint to salty or gently spiced foods. If serving a group, pile the rings on a platter only after they have drained, and offer a small bowl of yogurt or tea on the side rather than covering the hot roti, which can soften the crisp surface.
Variations
Sel roti recipes vary between households and regions. Some cooks make the batter from soaked rice, while others start with rice flour for convenience; the soaked-rice method used here gives a characteristic fresh-rice flavor. For a rice-flour version, replace the soaked rice and banana mixture with about 4 cups (600 g) fine rice flour, then add milk and water gradually until you get the same thick, pipeable consistency. The texture will be a little more uniform and less rustic, so rest that batter for at least 30 minutes before frying.
For a plainer ring, leave out the banana and add 2 to 3 tablespoons (25–38 g) extra sugar if you prefer a sweeter result. The banana makes the center softer and contributes flavor, so without it the roti may be slightly firmer. You can also omit the cloves and keep only cardamom, or add a small pinch of ground cinnamon. Avoid adding a large amount of extra spice, which can overwhelm the mild rice flavor.
To make the recipe dairy-free, use an unsweetened plant milk in place of whole milk and neutral oil instead of ghee. Choose a mild-tasting oil so it does not dominate the rice and spice. For a less sweet version to accompany savory food, reduce the sugar to ⅓ cup (67 g); the rings will brown a little less quickly, so rely on their color and doneness rather than expecting the same deep sweetness.
Storage and Reheating
Let the roti cool until they are no longer steaming, then refrigerate them within 2 hours in a covered container. They keep for about 3 to 4 days refrigerated, although their crisp edges are best on the day they are fried. Separate layers with parchment if you need to stack them. Do not seal them while warm, because trapped steam softens the surface.
For longer storage, freeze the cooled rings in a single layer until firm, then transfer them to a freezer-safe container or bag for up to 2 months. Reheat from the refrigerator or freezer on a rack in a 300°F (150°C) oven for about 8 to 12 minutes, turning once if needed; frozen rings may need a few extra minutes. An air fryer at 300°F (150°C) also works, usually in 4 to 6 minutes for refrigerated roti. A microwave warms them quickly but makes them soft, so use it only if crispness is not important.
Frequently Asked Questions
Is sel roti the same as a Western donut?
Not exactly. Sel roti is a Nepali rice-based ring bread, traditionally made from soaked rice that is ground into batter and fried. It does not rely on yeast or a wheat-flour dough, and it is generally less airy than a raised donut. “Nepali donut” is a helpful description of its shape and frying method, but the rice flavor and texture are distinct.
Can I use store-bought rice flour instead of soaking rice?
Yes. It is a convenient shortcut, though the texture is usually more even and less fresh-tasting than batter made from soaked rice. Start with fine rice flour and add the liquids gradually because brands absorb different amounts. Let the mixed batter rest for at least 30 minutes, then test one ring and adjust its thickness before frying the rest.
Why are my sel roti breaking when I pipe them?
The batter may be too thin, the rice may not have been ground smoothly enough, or the oil may be too cool. Stir in rice flour a tablespoon at a time and check that the oil is between 325 and 350°F (163 and 177°C). Pipe a continuous ring and let it set before turning; moving it too early can also break the shape.
Why did the outside brown before the center cooked?
The oil was probably too hot, or the ring was piped too thickly. Lower the heat and let the oil settle back into the target range before frying another batch. Keep the opening in the piping bag around ½ inch (1 cm) and make rings of a consistent width so the centers have time to cook.
Can I make the batter ahead?
You can prepare the batter a few hours ahead and keep it covered in the refrigerator, then stir it well before frying. It may thicken as it sits, so loosen it with a small splash of milk until it flows in a steady ribbon. For the best texture, fry the rings shortly before serving rather than storing raw batter overnight.
Related
- Nepali Kheer Recipe: Creamy Rice Pudding with Cardamom
- Nepali Dal Bhat Recipe with Rice, Lentils and Sides
- Nepali Momo Chutney: A Bright, Spicy Tomato Dip
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