Sel Roti
A community recipe by mamtaNot tested or verified by Nigella.com
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put preferred amount of rice flour in a container. mix baking powder and sugar with the rice flour first and then honey. It's better to use hand in this case so that you can smash the honey stuck with the flour easily. It does take time but it doesn't have to be perfect either. now pour the water or the milk to the flour and stir it until it is between liquid like and thick like. fill the corn oil about half of the pan(the pan with a bigger height, not the length). And heat it. take a big spoon or similar objects that works out and with it, put the mixture in the pan but in a round shape. heat each side till it's golden brown. do the same for the left mixture. The reason to put much oil is because you don't have to put oil again and again but fill it again if it's almost finished and it makes the selroti cook faster. Don't worry about the grease...instead it makes it more tastier...let it cool and enjoy it !!!
Introduction
It's a traditional nepali food which can be eaten as a snack or at other mealtimes with curry, youghurt etc. It's crispy outside with sort of golden brown colour and cake like inside with white colour. And the essential point is that it is meant to be greasy. Do not keep the selrotis overnight because it'll turn harder and it sorta loses its taste. It's nice cook the limited amount you want and for the left ones(the mixtue), just wrap it up and put it inside the refrigerator and cook the same way whenever you want !
Ingredients
Serves: 0
- rice
- flour
- honey
- baking powder
- granulated sugar
- water (or milk)
- corn oil (for cooking)
Method
Sel Roti is a community recipe submitted by mamta and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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