Gluten-Free Sel Roti (Rice Flour Bread)

Instructions

1. 1In a large mixing bowl, combine the 2 cups of rice flour, 1/2 cup of sugar, 2 tablespoons of ghee (or oil), 1 cup of milk (or dairy-free milk), and 1/2 teaspoon of cardamom powder. Whisk or stir these ingredients together thoroughly until a smooth, thick batter forms that is easily pourable from a ladle but not watery.
2. 2Place a large, deep frying pan or a wok on your stovetop and pour the 3 cups of oil into it. Heat the oil over medium heat until it reaches 175°C; a small drop of batter should sizzle immediately and float to the surface within a few seconds.
3. 3Carefully scoop one ladleful of the prepared batter into the hot oil, using your hands or a spoon to guide it into a ring shape approximately 10.16-12.7 cm (10-12 cm) in diameter. Fry this sel roti for 2-3 minutes on one side, until it turns golden brown and the edges appear crisp.
4. 4Using tongs or a slotted spoon, carefully flip the sel roti over and continue frying for another 2-3 minutes on the second side, until it is also golden brown and cooked through.
5. 5Remove the cooked sel roti from the oil and place it on a plate lined with paper towels to drain any excess oil. Repeat steps 3 and 4 with the remaining batter, frying one sel roti at a time, until all the batter is used.
6. 6Serve the Gluten-Free Sel Roti warm, or allow it to cool completely to room temperature before serving.

Related Guides