A ring-shaped, deep-fried sweet rice bread, crisp outside and soft inside, made in huge batches for Dashain and Tihar and eaten as a festive breakfast with tea, yogurt or achar.
Soak the rice
Rinse the rice and soak it in water until the grains are fully softened.
Grind the batter
Drain the rice and grind it to a smooth, thick, pourable batter, adding a little water as needed.
Sweeten the batter
Stir the sugar, mashed banana and ground cardamom into the batter, and beat well until the sugar dissolves and the batter turns light and slightly frothy.
Rest the batter
Cover the batter and let it rest so the flavours settle.
15 minHeat the oil
Heat the oil in a deep, heavy pot until a drop of batter sizzles and rises immediately when dropped in.
5 minShape and fry the rings
Pour a ladleful of batter into your palm or a funnel, and let it fall into the hot oil in a ring shape, frying a few at a time until golden brown on both sides.
Drain and cool
Lift the sel roti out with a slotted spoon and drain on a rack or paper towels before serving.
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