Dairy-Free Sel Roti 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

Instructions

1. 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.
2. 2Pour enough vegetable oil into a deep frying pan to reach a depth of about 2-3 inches (5-7.5 cm). Heat the oil over medium heat until it reaches approximately 350-375°F (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.
3. 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 4-5 inches (10-12 cm) in diameter.
4. 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.
5. 5Serve the Sel Roti warm.

Substitutions

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