Gluten-Free Sel Roti (Sweet Rice Bread)

Ingredients

• 2 cups Rice Flour
• 0.5 cup Sugar
• 2 tbsp Ghee (or oil)
• 0.5 tsp Cardamom Powder
• 1 cup Water
• for frying as needed Oil

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

Instructions

1. 1Combine the 2 cups of rice flour, 0.5 cup of sugar, 2 tablespoons of ghee (or oil), 0.5 teaspoon of cardamom powder, and 1 cup of water in a large mixing bowl. Stir vigorously with a spoon or whisk until a thick, smooth batter forms, with no lumps of dry flour.
2. 2Cover the bowl with a clean cloth or plastic wrap and let the batter rest at room temperature for 30 minutes. This resting period allows the rice flour to fully hydrate, resulting in a smoother texture when fried.
3. 3While the batter is resting, pour enough of the oil for frying into a deep, heavy-bottomed pan or Dutch oven so that it reaches a depth of at least 5.08 cm (5 cm). Heat the oil over medium-high heat until it reaches a temperature of 175°C; you can test the oil by dropping a small amount of batter into it, which should sizzle immediately and float to the surface within a few seconds.
4. 4Carefully dip your fingers into the prepared batter and allow a small amount to flow through them directly into the hot oil, forming a ring shape approximately 7.62-10.16 cm (7-10 cm) in diameter. Fry one or two rings at a time, ensuring not to overcrowd the pan, for 2-4 minutes per side.
5. 5Continue frying until the Sel Roti are golden brown on both sides and appear puffed and crispy. Using a slotted spoon or tongs, carefully remove the cooked Sel Roti from the hot oil and transfer them to a plate lined with paper towels to drain any excess oil.
6. 6Serve the Gluten-Free Sel Roti warm, or allow them to cool completely to room temperature before serving.

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