Dairy-Free Sel Roti with Coconut Cream
A sweet, ring-shaped rice bread that's a staple during Nepali festivals, made dairy-free with coconut cream.
Ingredients
- 2 cups Rice Flour
- 1 cup Water
- 1/2 cup Coconut Cream
- 1/4 cup Sugar
- 2 tbsp Ghee (Clarified Butter)
- 1/2 tsp Cardamom Powder
- 1/4 tsp Clove Powder
- For frying Vegetable Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, combine the 2 cups of rice flour, 1 cup of water, 1/2 cup of coconut cream, 1/4 cup of sugar, 2 tablespoons of ghee, 1/2 teaspoon of cardamom powder, and 1/4 teaspoon of clove powder. Whisk or mix thoroughly with a spoon until the batter is completely smooth and free of lumps, resembling a thin pancake batter.
- 2Pour enough vegetable oil into a deep frying pan to reach a depth of about 5.08-7.62 cm (5-7.5 cm). Heat the oil over medium heat until it reaches approximately 176.7-190.6°C (175-190°C); you can test the oil's readiness by dropping a tiny amount of batter, which should sizzle immediately and float to the surface.
- 3Carefully pour about 1/4 to 1/3 cup of the prepared batter into the hot oil in a continuous circular motion, starting from the center and spiraling outwards to form a ring shape, approximately 10.16-12.7 cm (10-12 cm) in diameter.
- 4Fry each Sel Roti for 2-3 minutes per side, or until it turns golden brown and appears crispy. Using tongs or a slotted spoon, carefully remove the cooked Sel Roti from the oil and place it on a plate lined with paper towels to drain any excess oil.
- 5Serve the Sel Roti warm.
Substitutions
Ghee (Clarified Butter) → Coconut Oil(avoids Dairy)
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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