Gluten-Free Sel Roti
A sweet, ring-shaped rice bread that's a Nepali delicacy. This gluten-free version uses a blend of rice and tapioca flour.
Ingredients
- 2 cups Rice Flour
- 0.5 cup Tapioca Flour
- 0.5 cup Sugar
- 1 cup Milk
- 2 tablespoons Ghee or Oil
- For Frying as needed Oil
- 0.5 teaspoon Cardamom Powder
Instructions
- 1In a large bowl, mix together rice flour, tapioca flour, sugar, and cardamom powder.
- 2Gradually add milk, mixing until a smooth batter forms. The batter should be thick but pourable.
- 3Add ghee or oil to the batter and mix well. Let the batter rest for at least 30 minutes.
- 4Heat oil in a deep frying pan or wok over medium heat.
- 5Pour a ladleful of batter into the hot oil, forming a ring shape. You can use your fingers or a spoon to shape the ring.
- 6Fry the sel roti until golden brown and crispy on both sides (about 2-3 minutes per side).
- 7Remove the sel roti from the oil and drain on paper towels. Serve warm.
Substitutions
Wheat Flour → Rice Flour
Gluten → Tapioca Flour
Allergy Disclaimer — Safe Plated Pte. Ltd.
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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