Sel Roti (Rice Flour Bread)
A sweet, ring-shaped Nepali rice flour bread, often made during festivals. This recipe ensures a dairy-free preparation while retaining its traditional taste.
30m prep + 30m cook8 servingsSafety: 96/100
DAIRY-free
250 cal|3g protein|40g carbs|8g fat|1g fiber
Ingredients
- 2 cup Rice Flour
- 0.5 cup Sugar
- 1.25 cup Water
- 2 tbsp Ghee Substitute (Vegetable Shortening)
- 0.5 tsp Cardamom Powder
- 0.25 tsp Baking Soda
- 3 cup Vegetable Oil
Instructions
- 1In a large bowl, mix rice flour, sugar, ghee substitute (vegetable shortening), cardamom powder, and baking soda.
- 2Gradually add water while mixing continuously until a smooth, thick batter is formed. The batter should be able to coat the back of a spoon.
- 3Let the batter rest for at least 2 hours, or preferably overnight, for better fermentation.
- 4Heat vegetable oil in a deep frying pan or wok over medium heat.
- 5Pour the batter in a circular motion into the hot oil to form a ring shape. You can use your hand or a measuring cup to do this.
- 6Fry the sel roti until golden brown and crispy on both sides, flipping occasionally. This usually takes about 2-3 minutes per side.
- 7Remove the sel roti from the oil and place them on paper towels to drain excess oil.
- 8Allow to cool slightly before serving. Enjoy!
Substitutions
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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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