✨ 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! 😋
🌸 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)
🪔 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
⏰ Prep Time
- Soak rice: overnight (8–12 hours)
- Batter rest: 2–4 hours in fridge
- Active hands-on time: 30–45 minutes
🍩 Makes
8–12 medium sel rotis (depending on size)
👩🍳 Method
- 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.
- Mix ghee and sugar
- In a large bowl, add ghee and sugar.
- Beat well with an electric mixer (or whisk) until creamy and smooth.
- Add flours
- Gradually add the rice flour and plain flour to the ghee-sugar mixture, mixing slowly to combine evenly.
- 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.
- Rest the batter
- Cover and refrigerate for 2–4 hours to allow the texture and flavour to develop.
- 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.
- 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.
- Drain & serve
- Remove the sel roti and place on paper towels to absorb excess oil.
- Repeat for the remaining batter.
🍽️ 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. ☕
Please follow me on Instagram! and Please follow me on TikTok to stay updated on my adventures.
Take care,
M from Nepaliaustralian
XOXO
nepaliaustralian 