Crispy hollow ring-shaped fried bread made from fermented rice batter — the iconic Nepali-Sikkimese festival bread made for Dashain, Tihar and every major celebration.
Ingredients
2 cups raw rice — soaked overnight and drained
1/4 cup sugar
1/4 tsp cardamom powder
2 tbsp ghee
1/4 tsp baking soda
Water — very minimal, about 1/4 cup only
Oil for deep frying
Method
Grind the soaked drained rice in a blender with as little water as possible (about 1/4 cup) to a very smooth, fine batter.
Add sugar, cardamom powder and ghee. Blend again until the sugar is incorporated.
Cover and ferment at room temperature for 3 to 4 hours. The batter will become slightly sour and more fluid.
Add baking soda just before frying. Stir gently.
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.
Heat oil in a deep wide pan to medium-high.
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.
Fry on medium-high for 2 to 3 minutes on each side until deeply golden and very crispy — the ring should be hollow inside.
Drain on paper towels. Cool — the rings become even crispier as they cool.
Sel roti stores well in an airtight container for 3 to 4 days.