Dairy-Free Sel Roti (Rice Flour Donut)

Instructions

1. 1In a large mixing bowl, combine the 2 cups of rice flour, 1/2 cup of sugar, and 1/2 tsp of cardamom powder. Gradually add the 1 cup of water, mixing continuously with a whisk or spoon until a smooth, lump-free batter forms. The batter should be thick enough to hold its shape when poured but still flowable.
2. 2Cover the bowl with the prepared batter and let it rest at room temperature for at least 30 minutes. This resting period allows the rice flour to fully hydrate, resulting in a more pliable and easier-to-handle batter.
3. 3Pour the 3 cups of oil into a deep frying pan or a wok. Place the pan over medium-high heat and heat the oil until it reaches a temperature between 177°C and 191°C (175°C and 190°C). You can test the oil by dropping a tiny bit of batter; it should sizzle immediately and float to the surface.
4. 4Carefully dip your fingers into the prepared batter. Slowly pour a thin stream of batter into the hot oil in a continuous circular motion, starting from the center and spiraling outwards to form a ring shape, about 10.16-12.7 cm (10-12 cm) in diameter. Fry for 1-2 minutes until the edges begin to turn golden brown and the roti puffs up slightly.
5. 5Using tongs or a slotted spoon, carefully flip the sel roti over. Continue to fry for another 1-2 minutes, or until both sides are evenly golden brown and crisp.
6. 6Carefully remove the fried sel roti from the oil using tongs or a slotted spoon. Place them on a plate lined with paper towels to drain any excess oil. Allow the sel roti to cool slightly before serving; they can be served warm or at room temperature.

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