Sel Roti (Rice Flour Doughnuts) - Gluten-Free

Ingredients

• 2 cups Rice Flour
• 1/2 cup Sugar
• 2 tbsp Ghee (or vegetable oil)
• 1/2 cup Warm Milk (Dairy or Non-Dairy)
• 1/2 tsp Cardamom Powder
• 3 cups Frying Oil (Vegetable or Sunflower)

Instructions

1. 1In a large bowl, combine the 2 cups Rice Flour, 1/2 cup Sugar, and 1/2 tsp Cardamom Powder. Add the 2 tbsp Ghee (ensure it is melted if solid) and the 1/2 cup Warm Milk.
2. 2Knead the mixture by hand in the bowl for 5-7 minutes until it forms a smooth, thick batter. The batter should be pliable and hold its shape when formed; if it feels too stiff, add 1-2 teaspoons more warm milk at a time until the desired consistency is reached.
3. 3Pour the 3 cups Frying Oil (Vegetable or Sunflower) into a large, deep pan or wok (such as a 10-inch deep pan or wok). Heat the oil over medium heat until it reaches 350°F (175°C); a small piece of batter dropped into the oil should sizzle immediately and float to the surface.
4. 4Carefully take a small portion of the batter (about 1 tablespoon) and, using your fingers, shape it into a ring approximately 2-3 inches (5-7.5 cm) in diameter with a hole in the center. Gently slide 2-3 rings into the hot oil, being careful not to overcrowd the pan.
5. 5Fry the sel roti for 2-4 minutes per side, turning them once with a slotted spoon or tongs, until they are golden brown and puffed up. The sel roti should look evenly browned and feel firm when gently pressed.
6. 6Remove the fried sel roti from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Repeat steps 4 and 5 with the remaining batter, then serve the Sel Roti warm or at room temperature.

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