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Crispy Nepali Sel Roti Recipe Easy Homemade Festive Rings

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A traditional Nepali deep-fried rice flour ring that is crispy on the outside and tender inside, perfect for festivals and gatherings. This recipe is quick, easy, and uses simple pantry staples.

Ingredients

Scale
  • 2 cups rice flour (preferably finely ground)
  • 1 medium ripe banana, mashed
  • ½ cup plain thick yogurt
  • ¼ cup sugar (white or brown, adjust to taste)
  • 1 teaspoon cardamom powder
  • ½ teaspoon baking soda
  • Approximately ½ cup water
  • A pinch of salt
  • Ghee or oil for deep frying
  • Optional: pinch of clove powder or nutmeg
  • Optional: ½ teaspoon vanilla extract

Instructions

  1. In a large bowl, combine 2 cups (240g) rice flour, 1 teaspoon cardamom powder, ½ teaspoon baking soda, and a pinch of salt. Whisk together to distribute evenly.
  2. Mash 1 medium ripe banana until smooth. Add ½ cup (120ml) plain yogurt and ¼ cup (50g) sugar. Mix well. If using, add ½ teaspoon vanilla extract here.
  3. Slowly add the wet mixture into the dry ingredients, stirring gently. Add water little by little (about ½ cup or 120ml) until you get a thick, pourable batter—like pancake batter consistency. Let it rest for 10-15 minutes to hydrate and develop slight fermentation.
  4. Pour enough ghee or oil into a deep frying pan to allow the rings to float while cooking—about 2 inches deep. Heat to around 350°F (175°C). Test oil temperature by dropping a small amount of batter; it should bubble and rise slowly.
  5. Using a ladle or your hands, carefully pour a ring of batter into the hot oil. Start from the outside, moving inward in a circular motion to create a ring with a hole in the middle. Cook 2-3 at a time depending on pan size.
  6. Fry the rings for about 2-3 minutes on each side, flipping carefully with a slotted spoon until deep golden brown and crispy. Adjust heat as needed to avoid burning.
  7. Transfer cooked rings to a paper towel-lined plate or wire rack to drain excess oil. Cool slightly before serving.

Notes

Use finely ground rice flour for smooth batter. Let batter rest to develop flavor and texture. Maintain oil temperature around 350°F (175°C) for best results. Flip gently to avoid breaking rings. Avoid overcrowding the pan to keep oil temperature steady. For vegan version, substitute yogurt with coconut yogurt and use vegetable oil instead of ghee. Leftovers can be stored at room temperature for up to 2 days and reheated in the oven to restore crispness.

Nutrition

Keywords: Sel Roti, Nepali recipe, crispy fried rings, rice flour recipe, festive bread, traditional Nepali food, easy breakfast, gluten-free, vegan adaptable

Find it online: https://crispcraving.com/crispy-nepali-sel-roti-recipe-easy-homemade-festive-rings-tutorial/