Spicy Nepalese Sel Roti with Cardamom and Ginger
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
For the Spice Mix
For 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
Spicy Nepalese Sel Roti with Cardamom and Ginger
Spicy Nepalese Sel Roti with Cardamom and Ginger
Authentic Presentation
Serve the Sel Roti on a platter lined with banana leaves for an authentic touch.