Sel Roti (Rice Flour Donuts)

Ingredients

• 2 cups Rice flour
• 1/2 cup Sugar
• 2 tbsp Ghee or melted butter
• 1/2 tsp Cardamom powder
• 1-1.5 cups Water (or milk, if tolerated)
• 3 cups Oil for frying (sunflower or canola)

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

Instructions

1. 1In a large mixing bowl, combine the 2 cups of rice flour, 1/2 cup of sugar, and 1/2 tsp of cardamom powder. Stir these dry ingredients together thoroughly.
2. 2Add the 2 tbsp of ghee (or melted butter) to the dry mixture. Gradually pour in 1 cup of water (or milk, if tolerated) while continuously mixing with a whisk or spoon. Continue adding up to an additional 1/2 cup of water (or milk) until the batter is smooth and flows easily, similar to a thin pancake batter.
3. 3Pour the 3 cups of oil (sunflower or canola) into a deep, heavy-bottomed pan, at least 20.32 cm in diameter, ensuring the oil is at least 5.08-7.62 cm deep. Heat the oil over medium heat until it reaches 175°C; if you don't have a thermometer, a small drop of batter should sizzle immediately and float to the surface within a few seconds.
4. 4Carefully pour approximately 1/4 cup of the batter into the hot oil in a continuous circular motion to form a ring shape, about 7.62-10.16 cm in diameter. Fry one or two Sel Roti at a time, depending on your pan size, for 2-3 minutes per side.
5. 5The Sel Roti are done when they appear golden brown and crispy on both sides. Using a slotted spoon or tongs, carefully remove the fried Sel Roti from the oil and place them on a plate lined with paper towels to drain any excess oil.
6. 6Serve the Sel Roti warm.

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