Spicy Nepalese Sel Roti with Cardamom and Ginger

Name: Spicy Nepalese Sel Roti with Cardamom and Ginger
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Snack
Ingredients: 2 cups rice; 1 cup sugar; 1/2 cup milk; 1/2 teaspoon salt; 1 tablespoon ground cardamom; 1 tablespoon grated fresh ginger; 1 teaspoon cumin seeds; 2 cups vegetable oil

A crisp and chewy Nepali rice doughnut with a spicy aromatic twist

This traditional Nepali delicacy combines with cardamom and ginger to provide an exotic and spicy burst of flavors in every bite.

2 h 30 min
6
Intermediate

Ingredients

For the Rice Batter

2 cups rice

soaked overnight and drained

1 cup sugar

1/2 cup milk

1/2 teaspoon salt

For the Spice Mix

1 tablespoon ground cardamom

1 tablespoon grated fresh ginger

1 teaspoon cumin seeds

lightly toasted

For Frying

2 cups vegetable oil

for deep frying

Preparation

Preparing the Rice Batter

Blend ingredients

Blend the soaked rice, sugar, and milk until smooth.

Add salt

Add salt and continue to blend until the mixture is thick and creamy.

Ferment batter

Let the batter rest for 2 hours to ferment.

Allow enough time for the batter to ferment for authentic taste and texture.

Incorporating the Spice Mix

Combine spices

Combine the ground cardamom, grated ginger, and toasted cumin seeds.

Fold spice mix

Gently fold the spice mix into the fermented rice batter.

Ensure consistency

Ensure the spices are evenly distributed throughout the batter.

Batter consistency should be thick enough to hold shape when frying. Use fresh ginger for a stronger aroma and taste.

Cooking Process

Frying the Sel Roti

Heat oil in a deep pan until hot. Gently pour batter in a circular motion to form a ring. Fry until golden and crisp.

Draining the Oil

Use a slotted spoon to remove the Sel Roti and drain on paper towels.

Serving Instructions

Allow to cool slightly before serving to optimize crunchiness.

Timing & Heat Guide

• Batter Fermentation: 2 hours • Frying Each Roti: 4-5 minutes • Heating Oil: Medium-high heat • Frying: Maintain medium heat to prevent burning

Plating & Serving