Sel Roti

If using whole rice, soak two cups of rice overnight, then drain and grind to a smooth, thick paste using a blender with minimal water. If using rice flour, combine it with warm milk gradually to form a thick, pourable batter with no dry lumps.

Add the sugar, melted butter, cardamom, cloves, and nutmeg to the rice batter. Mix thoroughly until the sugar dissolves completely and the batter is smooth. The consistency should be thicker than pancake batter but thin enough to pour in a thin stream.

Cover the batter and let it rest in a warm place for thirty minutes to allow the flavours to meld. If the batter seems too thick, add warm milk one tablespoon at a time. If too thin, add rice flour. The consistency is critical for forming the ring shape.

Heat vegetable oil in a deep, wide pan to 170C. The oil should be at least five centimetres deep. Test readiness by dropping a small amount of batter into the oil; it should sink briefly then float up immediately with active bubbling.

Take a handful of batter and let it flow from your fist in a thin, continuous stream into the hot oil, forming a circular ring shape about twelve centimetres in diameter. The ring should be slightly uneven and rustic, which is the traditional aesthetic.

Fry each sel roti for two to three minutes per side, carefully flipping with long chopsticks or tongs, until deep golden brown on both sides. The exterior should be crispy and the interior soft, chewy, and slightly sweet.

Remove the fried sel roti and drain on a wire rack. Serve warm as a festive snack or breakfast bread. These ring-shaped rice breads are essential during Nepali celebrations including Dashain and Tihar festivals, where they are offered to guests and deities.