Sel Roti

Sel roti is Nepali traditional bread. Sel roti are rounded edibles, compared to the shape of round donuts. However, Sel rotis are thin and biger in size. It is made mainly of Rice flour, water, sugar, cooking oil and ghee.People sometime prefer banana and coconut mixed on it. 

Sel Roti is served as confectionery bread generally with Puri (see how to make puri-another type of bread), tea and/ or other hot beverages.
Some use milk instead of water to make sel- paste. However, it is advisable to use water to preserve for longer period. Sel roti is made and served though out Nepal in the festival of Tihar (Dipawali), during wedding parties and other ceremonies. It is essential food in most of Nepalese cultural and traditional events.

Sel RotiSel Roti

How to make Sel Roti

Sel Roti Recipe




Deep/flat base frying pan

Two sticks (Cuptero) – 1 foot long

A cup to pour mixture in pan (you can make it out of raw cell of coconut)

Plate to keep sel (Nanglo)




Rice - 2.5 Pound (or you can buy instant rice flour from market)

Water or milk – Half liter (500 ml)

Ghee – 2 cups

Sugar – 2 cups

Cooking Oil – 1 liter


You may add these for your taste;


Wheat flour – one cup

Backing soda to make it big (if you would like to )- Half table spoon

Cardamom, cashew nuts




Wash and soak rice overnight, drain excess water.

Mix ghee and sugar and grind into fine paste. The paste should be fine and greasy (lesilo).

Continuously stir the mixture.

Cover it and leave at the room temperature for 1-2 hours to melt and mix all the ingredients

Heat pan with cooking oil. The pan should be deep enough to float sel and the base should be flat.

Watch for vapor/smoke from the oil or see the picking stick float on the oil.

Pour the not too thick batter as continuous ring into hot oil till they become brown/golden.

Confirm both sides are brown.


Take those sels out and serve as breakfast, tiffin or anytime.