Dairy-Free Sel Roti (Rice Flour Doughnut)

Ingredients

• 2 cups Rice Flour
• 1 cup Water
• 1/2 cup Sugar
• 2 tbsp Ghee Substitute (Coconut Oil)
• 1/2 tsp Cardamom Powder
• 3 cups Cooking Oil (for frying)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large mixing bowl, combine the 2 cups of rice flour, 1/2 cup of sugar, 2 tablespoons of ghee substitute (coconut oil), and 1/2 teaspoon of cardamom powder. Gradually add the 1 cup of water, stirring continuously until a smooth, lump-free batter forms.
2. 2Pour the 3 cups of cooking oil into a large, heavy-bottomed pot or deep pan (at least 20.32 cm in diameter). Heat the oil over medium-high heat to 175°C; if you do not have a thermometer, the oil is ready when a small drop of batter sizzles immediately and floats to the surface.
3. 3Carefully pour about 1/4 cup of the batter through your fingers in a continuous stream, letting it fall into the hot oil in a circular motion to form a ring, approximately 10.16-12.7 cm in diameter. Fry one or two rings at a time to avoid overcrowding the pan.
4. 4Fry each Sel Roti for 2-3 minutes per side, using a slotted spoon or tongs to carefully flip it, until it is golden brown and crispy on both sides.
5. 5Remove the cooked Sel Roti from the oil with a slotted spoon or tongs and place them on a plate lined with paper towels to drain any excess oil. Serve the Sel Roti warm or at room temperature.

Substitutions

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