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Sel Roti (Nepalese Rice Rings)

Nepalese · Snack · Hard

Sel Roti (Nepalese Rice Rings)

Total
3 hr 55 min
Prep
3 hr 25 min
Serves
8
Calories
260
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Sweet rice batter fries into golden rings with crisp ridges and a tender middle, a festive snack from Nepal.

A slow, steady pour shapes Sel Roti (Nepalese Rice Rings) before the batter floats up in the oil. The lightly sweet rice flavor and uneven crisp ridges distinguish these Nepalese rings from wheat doughnuts.

Let the batter rest so the flour hydrates, then test one small ring before frying the batch. It should flow in a thick ribbon that joins itself; add water by the teaspoon if it breaks as you pour.

SweetCrispyHolidayClassicVegetarianGluten-freeNut-freeEgg-free

Method

  1. Mix the rice flour, sugar, melted ghee, cardamom and salt. Beat in the water gradually for until the batter falls from a spoon in a thick, continuous ribbon.

  2. Cover and rest for . Stir vigorously, then adjust with water a teaspoon at a time only if it will not pour. Transfer to a sturdy piping bag with a 1/2-inch opening or a spouted jug.

  3. Heat the vegetable oil in a wide heavy saucepan to 350°F (175°C). Pour a small test ring close to the oil surface, joining its ends; it should hold its shape and rise without spreading into a sheet.

  4. Pipe 16 rings in 8 batches of 2. Fry each batch for , turning halfway through, until deep golden with a cooked, tender center. Keep the oil near 350°F (175°C) and drain the rings on a rack.

Forkue tips

  • A flour with a slightly grainy texture gives craggier edges than an extra-fine flour. Nutrition includes an estimated 1/4 cup oil absorbed across the batch; actual uptake varies with batter and frying temperature.

Storing and reheating

Keep cooled rings airtight for 1 day, or refrigerate for up to 3 days. Warm briefly in a 350°F (175°C) oven on a rack to restore the edges.

Kitchen gear

Wide saucepanTop picks on AmazonPiping bagTop picks on AmazonFrying thermometerTop picks on Amazon
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Nutrition per serving, estimated

260Calories
2gProtein
41gCarbs
10gFat

Photo: Physics Ramesh, CC BY-SA 4.0, via Wikimedia Commons (cropped and enhanced)

Sel Roti (Nepalese Rice Rings): FAQ

Why do the rings break in the oil?

The batter may be too thin or the pour interrupted. Test a small ring, keep the stream continuous and let the flour hydrate fully before adjusting water.

Can I use glutinous rice flour?

Use ordinary rice flour here. Glutinous rice flour produces a much stickier, chewier ring and does not give the same crisp texture.

How do I store and reheat Sel Roti (Nepalese Rice Rings)?

Keep cooled rings airtight for 1 day, or refrigerate for up to 3 days. Warm briefly in a 350°F (175°C) oven on a rack to restore the edges.

How long does Sel Roti (Nepalese Rice Rings) take?

About 3 hr 55 min in total: 3 hr 25 min prep and 30 min cooking.

What do I need to make Sel Roti (Nepalese Rice Rings)?

The key ingredients are rice flour, ghee and ground cardamom, plus pantry basics.

Any tips for Sel Roti (Nepalese Rice Rings)?

A flour with a slightly grainy texture gives craggier edges than an extra-fine flour. Nutrition includes an estimated 1/4 cup oil absorbed across the batch; actual uptake varies with batter and frying temperature.

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