Sikkim Sel Roti Crispy Rice Ring Bread Nepali Festival

Method

1. 1

   Grind the soaked drained rice in a blender with as little water as possible (about 1/4 cup) to a very smooth, fine batter.

2. 2

   Add sugar, cardamom powder and ghee. Blend again until the sugar is incorporated.

3. 3

   Cover and ferment at room temperature for 3 to 4 hours. The batter will become slightly sour and more fluid.

4. 4

   Add baking soda just before frying. Stir gently.

5. 5

   Test batter consistency: pour from a ladle — it should flow in a steady ribbon. If too thick add 1 tbsp water. The batter must be thin enough to pipe into rings.

6. 6

   Heat oil in a deep wide pan to medium-high.

7. 7

   Hold a squeeze bottle, piping bag or a thick plastic bag with a small hole cut. Fill with batter. Hold above the oil and pipe in a circular motion forming a ring about 8 to 10 cm in diameter with 2 to 3 overlapping circles. Or pour from a ladle creating a rough ring directly in the oil.

8. 8

   Fry on medium-high for 2 to 3 minutes on each side until deeply golden and very crispy — the ring should be hollow inside.

9. 9

   Drain on paper towels. Cool — the rings become even crispier as they cool.

10. 10

    Sel roti stores well in an airtight container for 3 to 4 days.