Sel Roti
Crispy, ring-shaped Nepali rice-flour doughnuts with a sweet, aromatic flavour — a festive Dashain and Tihar treat.
About This Recipe
Sel Roti is a traditional Nepali homemade sweet bread that holds a place of honour at major festivals such as Dashain and Tihar, as well as weddings and religious ceremonies. Made from a batter of soaked and ground rice, sugar, ghee, and fragrant spices, the batter is poured in a circular motion into hot oil to form its characteristic ring shape. The exterior fries to a deep golden crunch while the interior remains soft and slightly chewy. Sel Roti is deeply tied to Nepali family traditions — grandmothers pass the exact ratio of spices down through generations, making each family's recipe unique.
Ingredients
Serves 6
- 2 cupsrice, soaked overnight and ground (or rice flour)
- 0.5 cupsugar
- 3 tbspghee, melted
- 0.5 tspcardamom powder
- 0.25 tspfennel seed powder
- 1 cupwater (approximately)
- Oilfor deep frying
Instructions
- 1
Prepare the batter
If using soaked rice, grind it to a smooth paste with a little water. Combine rice paste or rice flour with sugar, ghee, cardamom, and fennel powder. Add water gradually, whisking to form a smooth, pourable batter — the consistency of thick pancake batter. Rest for 15 minutes.
- 2
Heat the oil
Pour oil to a depth of 5 cm in a deep pan or wok and heat to 170°C (340°F). Test by dropping in a small amount of batter — it should rise quickly and sizzle without darkening immediately.
- 3
Fry the rings
Fill a squeeze bottle or piping bag with the batter. Pipe in a circle directly onto the hot oil, connecting the ends to form a ring about 12 cm in diameter. Fry for 2–3 minutes per side, turning gently with tongs, until deep golden and cooked through.
- 4
Drain and serve
Remove with a slotted spoon and drain on a wire rack (not paper — this keeps the exterior crisp). Serve warm or at room temperature.
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Pro Tips
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The batter must be completely smooth — any lumps will cause uneven frying.
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Keep oil temperature steady; too hot burns, too cool makes greasy sel roti.
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Use a squeeze bottle with a wide nozzle for easiest ring formation.
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Adding a pinch of baking powder makes the interior fluffier.
Variations
- •
Savoury sel roti: reduce sugar and add cumin seeds.
- •
Mini sel roti: pipe small rings for bite-sized festival snacks.
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Add a pinch of saffron to the batter for a golden colour and floral flavour.
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Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Storage
Sel roti stays crisp at room temperature for 2 days. Store uncovered on a rack. Do not refrigerate as this softens the exterior.
History & Origin
Sel Roti has been made in Nepali homes for hundreds of years. Its ring shape is said to symbolise the sun and is considered auspicious. During Tihar (Diwali), Nepali families make large batches to share with neighbours and offer to the gods as prasad.
Frequently Asked Questions
Can I use store-bought rice flour?
Yes, though freshly ground soaked rice produces a more authentic, slightly chewy texture. Fine rice flour works as a convenient substitute.
Why is my sel roti falling apart in the oil?
The batter is likely too thin. Add more rice flour a tablespoon at a time until the batter holds its shape when piped.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Nutrition Facts
Per serving (120g / 4.2 oz) · 6 servings total
Time Summary
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