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.