Sel-roti are doughnuts made with rice flour. They are prepared during Nepali festive occasions, especially in Dashain and Tihaar. They can be served for breakfast, lunch or dinner and usually are served with yogurt, vegetable curry or meat curry.
3 cups white rice
2-4 tablespoons of sugar (optional)
1 ripe banana
1/4 cup melted butter
1/4 cup rice flour
Vegetable Oil to deep fry
2 cups water
1. Soak rice in water for at least 5 hours or overnight.
2. Drain excess water and place rice in blender with banana and add 1/2 cup water. Blend the mixture to make a puree with no large grainy bits. Blend small amounts so as not to damage the blender. Add a little water to blend easily, but do not add too much water otherwise the mixture will be too runny.
3. Transfer the batter into a large bowl, add the rest of the ingredients : butter and sugar.
4. Beat the batter until well mixed. Adjust the consistency of batter by adding water or rice flour as needed. The consistency has to be similar to pancake batter. (Make sure to also heat oil in a deep pan at this time).
5. Fill the funnel with 1/2 cup of batter. Since I didn’t have a funnel, I cut the top off of a Pepsi bottle
6. Using this funnel, pour batter into the oil slowly, making a large circle. (Make sure to test oil temperature by placing a drop of the batter into the heated oil. The oil temperature should be at medium heat around 350 degree to 375 degree F.)
7. Use a chopstick to move and stretch the batter to create a round shape.
8. Fry both sides until golden brown.
9. Drain the excess oil in paper towels.
10. Enjoy Sel roti with yogurt, curry and pickle.