Sel-Roti -Fried Rice Bread - (सेल-रोटि)

Sel-Roti - Deep-Fried Rice Flour Bread  - (सेल-रोटि) 

Sel-Roti does not need any introduction in Nepali cuisine -- it is one of the most "uniquely Nepali" dishes, a sweet rice bread, distinct from any other breads of the world.  Sel-Roti resembles a large thin puffed-up doughnut and has a crispy texture with reddish brown color.  It is prepared by grinding soaked rice to create a thick batter.  It is then mixed with sugar, clarified butter, mashed banana, water, poured into bubbling oil and deep-fried.  It is a popular as a festive bread for many different occasions.

 Traditional Nepali cooks grind the soaked rice in a heavy rectangular stone mortar and pestle (silauto-baccha), which produces a perfectly texture batter, because it provides the right pressure while grinding.  These days people grind the rice in a blender for convenience.  Traditional versions of Sel-Roti require the batter to be deep-fried in a pure clarified butter (gheu),  but now vegetable oil has replaced gheu for a lighter version of Sel. 

Sel-Roti is always prepared during the Nepali religious festivals of Dashai and Tihaar and for other special occasions such as weddings, birthdays, and family celebrations.  It is also prepared as a sacred food for the gods (naivedya) and offered ritualistically to deities.  Sel is distributed among friends and family as a blessed food (prashaad).

The following recipe is handed down from a centuries old tradition.  Here's what you need to make small-size (10-12 pieces) Sel-Roti: 

Ingredients - 3 cups of white rice, 1 medium very ripe banana, peeled and mashed, 1 cup sugar, or to taste, 3/4 cup unsalted melted butter or clarified butter (gheu), 1/2 cup rice flour, as needed, 4/5 cups of vegetable oil for deep-frying.  

Start by soaking the rice at least 4 hours or overnight.  Drain and place in a blender or food processor with the banana, sugar, butter and process, adding up to 1 1/2 cups of water to make a semi-thick puree.  You may have to do this in two batches.  

Remove the batter and place in a mixing bowl and beat with hand vigorously to make it fluffy semi-thick smooth batter.  Cover and set aside to rest for 20 to 30 minutes.  

When the batter is well rested, mix it  again with your hand until all the ingredients in the batter are fully mixed - this process is called "peenako chaamal lai beskaree faaune" in Nepali.  The consistency should be similar to thick pourable heavy cream.  If the batter is too runny, add 1 to 2 tablespoons of rice flour and mix well.  If it seems too thick, gradually add 1 to 2 tablespoons of water and mix well.  

Heat the oil in a skillet over medium-high heat until it is hot (350 to 375 degree).  Test the readiness by placing a small drop of batter into the hot oil.  If it bubbles and rises to the surface immediately, it is ready.  

Pour about 1/4 cup of batter into the oil slowly, making a large circle.  You can use your hand, or a squeezable paper or plastic cup or a pastry bag with a medium-size opening to pour the batter.  Stretch and move the batter using a spoon or a thick wooden sticks (khaptero) to create  round shape.  As the Sel-Roti puffs and rises, push it into the oil with the back of a spoon until it is light golden brown.  Flip and fry the second side until brown.  Remove with a slotted spoon and drain it on paper towels. Repeat with the rest of the batter. 

Sel-Roti is delicious by itself, but can also be served with plain yogurt, fried vegetables, and Nepali radish or cucumber pickles.  Sel tastes best when it is fresh; it becomes somewhat chewy and tough the next day, although it still tastes good this way. It is a non-perishable bread, and can be kept at room temperature for more than a week.