How to Make Nepali Sel Roti | Crispy & Easy Recipe Perfect for Dashain & Tihar

rice flour

🥗Healthier: whole wheat flour

💰Cheaper: corn flour

Whole wheat flour adds fiber and nutrients.

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil retains richness while being dairy-free.

Wash the rice a few times and soak it overnight in water for 6 to 7 hours.

Drain the soaked rice and set it aside for grinding.

Add 1 cup of sugar to the mixing bowl; adjust to taste if you prefer less sweet.

Add 1/2 cup of ghee, plus an additional 2 tbsp for softer sel roti.

Add 1/2 to 1 tsp each of cardamom, clove, and cinnamon powder; these are optional but enhance flavor.

Grind the soaked rice in a grinder, adding ghee halfway through, then the remaining rice, spices, and sugar.

Add just enough water during grinding to keep the motor from struggling, aiming for a slightly coarse, grainy texture.

Pour the batter into a mixing bowl and add 2 cups of rice flour, stirring well.

Gradually add water to achieve a smooth, semi-liquid consistency that flows easily.

Cover the bowl and let the batter rest for a couple of hours.

After resting, gently stir the batter and check the consistency; it should flow smoothly and hold its shape when poured.

Prepare a pouring jug from half a plastic bottle and gather two wooden chopsticks for flipping the sel roti.

Fill a deep steel pan with vegetable oil and test the temperature by dropping in a little batter; it should turn golden brown in 5 to 6 seconds.

Practice pouring the batter in a circle until you feel confident.

Pour the batter into the hot oil, moving your hand slowly and steadily to form a circle.

Once the edges turn golden, gently flip the sel roti with chopsticks.

Cook until the other side is golden and crispy, then remove from the oil.

Repeat the process until all batter is used, making about 22 sel roti.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens