Sel Roti

Ingredients

• •Rice flour
• •Sugar
• •Ghee
• •Milk
• •Banana
• •Cardamom
• •Oil

Steps

1. 1Soak rice overnight, then drain it and grind it with a little water into a smooth, thick batter, traditionally using a stone mill though a blender works as well.
2. 2Mash a ripe banana into the batter for natural sweetness and binding, then stir in sugar, ghee, a pinch of cardamom, and enough milk or water to loosen the batter to a pourable, ribbon-like consistency.
3. 3Let the batter rest for a couple of hours so the flavors meld and the texture relaxes slightly.
4. 4Heat a generous amount of oil or ghee in a deep, wide pan until moderately hot, since sel roti needs steady, not scorching, heat to cook through without burning.
5. 5Pour the batter from a height in a circular motion directly into the hot oil, letting it fall in a continuous ring so the strands overlap and fuse into a hollow-centered loop.
6. 6Fry the ring until the underside turns deep golden brown, then carefully flip it with a skewer or chopstick and fry the other side until evenly colored and cooked through.
7. 7Lift the sel roti out and drain on paper towels, letting it cool slightly so the crust firms up while the inside stays soft and slightly chewy.
8. 8Traditionally made in large batches during the Tihar and Dashain festivals, sel roti is enjoyed on its own or alongside meat curries and achar.