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Nepalese Sel Roti or the channel for your inner Jackson Pollock

Is there anything more satisfying than having something deep fried, crisp and sweet in the mornings?! Probably not. But there is one thing that is a balm to me, and thats the Nepalese doughnut called Sel Roti. Its super light, super crisp, and mildly sweet and more than that, its so much fun to make and shape. The more talented Nepalese makers of Sel Roti might call my skill in forming the doughnut like rings, amateurish. But I tend to channel my inner Jackson Pollock as I drop the banana, rice, cardamom and butter dough into bubbling hot oil. It’s purrrfect.

If you feel your inner Jackson Pollock is calling out to you at breakfast for something deep fried, crisp and sweet, give this one a go. They say Sel Rotis lasts forever, but these won’t and you’d kick yourself for not doubling the quantities I’m going to be telling you.


Nepalese Sel Roti


  • 1 1/2 cups rice, washed & soaked overnight
  • 1 banana, ripe as ripe can be
  • 2 tablespoons sugar
  • 1 pod cardamom
  • 1/3 cup butter, melted
  • 2 tablespooms rice flour
  • Water as needed
  • Oil to deep fry


  1. In a blender add in the soaked rice (without any water), the banana, sugar, cardamom, melted butter, rice flour and give it whirl for a few minutes. What you are looking for is a smooth batter with the consistency of a thick, but light cake like batter. If it’s still quite thick, then add 1 tablespoon of water at a time and let the blender go. If it’s too runny, then add 1 tablespoon of rice flour.
  2. Once you’ve got the cake batter like consistency, pour the whole lot into one of those resealable kitchen bag you have.
  3. Now pour enough oil in your pan until you reach half way to the top. Let the oil get nice and hot on a medium low flame (you’ll need to operate between a medium and medium low flame while frying these rotis so as to get a nice crisp golden brown outside and cooked all the way through inside)
  4. Once your oil feels hot enough, snip one of the corners of your resealable kitchen bag and use it as a piping bag to drop the dough into the hot oil. Make whatever shapes you fancy. As these fry, remember to turn them over so that both sides are nice and golden brown.
  5. Serve these hot if you can, but they are just as good at room temperature too.


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