Category Archives: Foodie

✨ Tihar is here! ✨ One of Nepal’s most colourful and joyful festivals — and what better way to celebrate than with Sel Roti, the crispy, golden rice donut that’s a true festival favourite. This traditional treat is made in almost every Nepali home during Tihar and Dashain, shared with family, friends, and neighbours.

Last year I bought them for $2 a piece — so this time, I decided to make my own! 😋

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🌸 Ingredients

• 2 cups rice flour
• 1 cup plain (all-purpose) flour
• 1 cup rice, washed and soaked overnight (drain before grinding)
• 5 tablespoons sugar (add more if you like it sweeter)
• ½ cup ghee (clarified butter)
• 2 cups vegetable oil (for deep frying)
• A pinch of salt (optional)

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🪔 Equipment

• Blender or wet grinder (for soaked rice)
• Large mixing bowl
• Electric mixer (or whisk)
• Deep frying pan or kadai
• Funnel (or an empty plastic water bottle cut in half)
• Wooden chopsticks or tongs
• Paper towels for draining

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⏰ Prep Time

• Soak rice: overnight (8–12 hours)
• Batter rest: 2–4 hours in fridge
• Active hands-on time: 30–45 minutes

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🍩 Makes

8–12 medium sel rotis (depending on size)

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👩‍🍳 Method

1. Soak & grind rice
   • Wash and soak the rice overnight.
   • Drain the rice and grind it into a semi-coarse paste with just enough water to blend smoothly.
2. Mix ghee and sugar
   • In a large bowl, add ghee and sugar.
   • Beat well with an electric mixer (or whisk) until creamy and smooth.
3. Add flours
   • Gradually add the rice flour and plain flour to the ghee-sugar mixture, mixing slowly to combine evenly.
4. Add rice paste
   • Pour in the ground rice paste and mix thoroughly with your hands until you have a thick, smooth batter.
   • The batter should be pourable but not runny — similar to pancake batter consistency.
5. Rest the batter
   • Cover and refrigerate for 2–4 hours to allow the texture and flavour to develop.
6. Prepare for frying
   • Heat oil in a deep pan over medium heat — not too hot.
   • To test, drop a little batter into the oil. It should float and sizzle gently, not burn right away.
7. Shape & fry
   • Fill your funnel or bottle with batter.
   • Carefully pour the batter into the hot oil in a circular motion, forming a ring (like a donut).
   • Once the sel roti rises to the surface and turns golden at the bottom, flip gently with chopsticks or tongs.
   • Fry until both sides are crispy and golden brown.
8. Drain & serve
   • Remove the sel roti and place on paper towels to absorb excess oil.
   • Repeat for the remaining batter.

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🍽️ Serve With

Enjoy warm or at room temperature — delicious on its own or with aloo ko achar (spicy potato pickle), sukuti, or even a cup of hot tea. ☕

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Take care,

M from Nepaliaustralian
XOXO