Crispy Nepalese Sel Roti Rice Donuts
A traditional Nepalese ring-shaped rice donut with a crispy exterior and fluffy interior, flavored with cardamom and lightly sweetened. Perfect for festivals, family gatherings, or a comforting snack.
- Prep Time: 8 hours 45 minutes
- Cook Time: 15 minutes
- Total Time: 9 hours
- Yield: 12 donuts 1x
- Category: Snack
- Cuisine: Nepalese
Ingredients
Scale
- 2 cups (400g) uncooked white rice, ideally short or medium grain (soaked overnight)
- 1/2 cup (120 ml) whole milk
- 1/4 cup (60 ml) plain yogurt
- 3 tablespoons (45g) sugar
- 1 teaspoon cardamom powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda (optional)
- Ghee or oil for deep frying (mustard oil or vegetable oil recommended)
Instructions
- Rinse 2 cups (400g) of rice thoroughly under cold water until the water runs clear. Soak the rice in fresh water for at least 8 hours or overnight.
- Drain the soaked rice and add it to a wet grinder or blender along with 1/2 cup (120 ml) of milk. Grind until you get a smooth, thick batter, similar to pancake batter consistency.
- Transfer the batter to a large bowl. Stir in 1/4 cup (60 ml) plain yogurt, 3 tablespoons (45g) sugar, 1 teaspoon cardamom powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda if using. Mix gently to combine. Cover and let rest for 30 minutes to an hour to ferment lightly.
- Heat enough ghee or oil in a deep frying pan or kadhai to about 350°F (175°C). Use a kitchen thermometer if available.
- Pour batter into a squeeze bottle or piping bag, or use two spoons to carefully form 4-5 inch diameter rings directly into the hot oil. Fry 2-3 rings at a time, turning gently with a slotted spoon until golden brown and crispy on all sides, about 2-3 minutes per side.
- Remove the Sel Roti with a slotted spoon and drain on paper towels. Serve warm or at room temperature.
Notes
Keep oil temperature steady around 350°F (175°C) to avoid greasy or burnt donuts. Rest batter 30 minutes to an hour for light fermentation and fluffiness. Use a squeeze bottle or piping bag for easier ring shaping. Drain donuts well on paper towels to maintain crispiness. For vegan version, substitute yogurt with coconut yogurt and milk with plant-based milk.
Nutrition
- Serving Size: 1 donut (about 70g)
- Calories: 165
- Sugar: 6
- Sodium: 150
- Fat: 5
- Saturated Fat: 1
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
Keywords: Sel Roti, Nepalese rice donuts, crispy rice donuts, traditional Nepalese recipe, cardamom donuts, gluten-free donuts, fried rice donuts