Sael Roti
Crisp, golden ring-shaped rice bread deep-fried to a lightly sweet crunch, traditionally prepared for Dashain and Tihar festivities.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 210 kcal
Equipment
- •Kadai
- •Piping funnel or hand-pressed batter squeeze
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 7 g
- carbs
- 34 g
- fibre
- 1 g
- protein
- 3 g
- calories
- 210 kcal
Instructions
- 1
Drain the soaked rice. Grind it with a little milk until you get a smooth, thick batter.
- 2
Mix in the mashed banana, sugar, melted ghee (clarified butter), cardamom powder, and fennel seeds.
- 3
Let the batter rest for 20 minutes. Stir in a little milk until it is thick but easy to pour.
- 4
Heat oil in a kadai (deep curved pan) over medium heat.
- 5
Pour the batter in a steady circle into the hot oil to make a ring. Use a funnel or your hand.
- 6
Fry until the bottom turns golden brown. Flip it over carefully.
- 7
Fry the other side until crisp and golden. Take it out and drain on paper towels.
- 8
Repeat this process with the remaining batter. Let the rings cool before serving.
Chef's tips
Keep the oil at a steady medium heat. If it is too hot, the roti browns before cooking inside, and if too cool, it absorbs oil.
Ingredient substitutions
- banana → a pinch of baking soda if banana is unavailable
Storage
Store in an airtight container at room temperature for up to 2 days.
Reheating
Warm briefly in a dry pan to restore crispness.
Common mistakes to avoid
- •Making the batter too thin, which causes the rings to break apart in the oil.
Serving suggestions
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