Sel Roti with Coconut Milk

Ingredients

• 2 cups Rice flour
• 1 cup Coconut milk
• 1/2 cup Sugar
• 2 tbsp Ghee (clarified butter)
• 1/2 tsp Cardamom powder
• 1/4 cup Water
• 2 cups Ghee (for frying)

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 cup of Coconut milk, 1/2 cup of Sugar, 2 tablespoons of Ghee, 1/2 teaspoon of Cardamom powder, and 1/4 cup of Water. Whisk or stir these ingredients together thoroughly until you have a smooth batter with no lumps.
2. 2Place a deep frying pan on your stovetop and add the 2 cups of Ghee for frying to the pan. Heat the ghee over medium heat until it reaches a temperature between 176.7-190.6°C (175-190°C); to test if it's ready, drop a tiny amount of batter into the ghee, which should sizzle immediately and float to the surface.
3. 3Carefully pour approximately 1/4 cup of the prepared batter into the hot ghee, forming a circular shape about 10.16-12.7 cm (10-12 cm) in diameter. Fry one or two Sel Roti at a time, ensuring they do not touch each other in the pan, for 2-3 minutes until the first side turns golden brown and the edges appear crispy.
4. 4Using tongs or a slotted spoon, carefully flip each Sel Roti over. Fry the second side for another 2-3 minutes until it is also golden brown.
5. 5Using tongs or a slotted spoon, carefully remove the cooked Sel Roti from the pan and place them on a plate lined with paper towels to drain any excess ghee. Serve the Sel Roti warm.

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