Sel Roti (Rice Flour Doughnut)

Ingredients

• 2 cups Rice Flour
• 1/2 cup Sugar
• 1 cup Water
• 1/2 teaspoon Cardamom Powder
• 1/4 teaspoon Clove Powder
• for frying Ghee Substitute (Vegetable Shortening)

Instructions

1. 1In a large mixing bowl, combine the 2 cups of Rice Flour, 1/2 cup of Sugar, 1/2 teaspoon of Cardamom Powder, and 1/4 teaspoon of Clove Powder. Stir them together thoroughly with a spoon or whisk until evenly mixed.
2. 2Gradually pour the 1 cup of Water into the dry mixture in the bowl, mixing continuously with a spoon or whisk. Continue mixing until a smooth, thick, pourable batter forms, with no lumps visible.
3. 3Place a deep frying pan or wok, at least 8 inches (20 cm) in diameter, over medium heat. Add enough Ghee Substitute (Vegetable Shortening) to reach a depth of at least 2 inches (5 cm) in the pan. Heat the Ghee Substitute until it reaches a temperature of 350-375°F (175-190°C), or until a small drop of batter sizzles immediately and floats to the surface when dropped in.
4. 4Carefully pour a small amount of batter, about 1/4 cup, into the hot Ghee Substitute using your fingers to guide it into a circular, ring-like shape, about 4-5 inches (10-12 cm) in diameter. Fry for 2-3 minutes on one side until the edges are golden brown and the surface looks set, then carefully flip it over using tongs or a slotted spoon.
5. 5Continue to fry the sel roti on the second side for another 2-3 minutes, until it is evenly golden brown on both sides and cooked through. Using tongs or a slotted spoon, carefully remove the cooked sel roti from the hot Ghee Substitute and place it on a plate lined with paper towels to drain any excess oil.
6. 6Allow the sel roti to cool on the paper towels for at least 5 minutes before serving. Cooling slightly allows the texture to firm up and makes them easier to handle.

Substitutions

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