Rice flour sel roti with banana
Nepalese fried rice-flour rings, lightly sweetened and scented with cardamom. Makes 4 servings.
Sel roti is a sweet Nepalese rice bread, recognizable by its ring shape. This version uses rice flour and a brief rest to hydrate the batter; fry the rings until golden on both sides.
Ingredient allergens
Allergen listDocumented presence
-
Milk and milk products
Ghee
Ingredients without verified allergen data 7
Ingredients without verified allergen data: Rice flour, Sugar, Ripe banana, Ground cardamom, Salt, Milk, Vegetable oil.
Alternatives by dietary restriction
Lactose-free milk
For lactose intolerance
It can replace liquid milk in cooking and baking to reduce lactose. It retains milk proteins, so it does not avoid the milk allergen. Choose a variety suited to the recipe and check the label. Also check other allergens and the risk of cross-contact.
Lactose-free milk retains milk proteins. This option does not address milk allergy.
Allergens to consider in this alternative:
- Milk and milk products
Check the label, other allergens and cross-contact. Replacing one ingredient does not remove allergens elsewhere in the recipe; adjustments depend on the culinary use.
Method
- 01
Mix the batter
Combine the rice flour, sugar, melted ghee, mashed banana, cardamom, and salt. Gradually add the milk while blending or whisking, until you have a smooth, thick but pourable batter.
Ready to continue when: The batter falls in a continuous, thick ribbon and has no visible lumps.
15 min - 02
Let the batter rest
Cover the batter and leave it at room temperature for 60 minutes so the flour can hydrate. Before frying, check that it still falls in a thick ribbon; if it is very stiff, add a little milk.
Ready to continue when: The batter is hydrated and remains thick but pourable.
60 min - 03
Heat the oil
Heat the vegetable oil in a deep pot over medium heat for about 8 minutes. Test it with a small drop of batter: it should rise and bubble without browning immediately.
Ready to continue when: The drop of batter rises to the surface and bubbles without darkening at once.
8 min - 04
Shape and fry the rings
Pour the batter into the oil in continuous streams to form rings about 12 cm across. Fry only a few at a time for about 1 minute 30 seconds per side; turn them when the underside is golden.
Ready to continue when: The rings float and are golden on both sides.
18 min - 05
Drain
Remove the rings from the oil and let them drain upright on a rack or in a colander.
Ready to continue when: The excess oil has drained and the rings hold their shape.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.