A traditional Nepali ring-shaped rice bread — crispy outside, soft and chewy inside. Made during Dashain, Tihar, and special occasions. Every family makes it differently.
This is a living recipe — update it as you go. Nepali cooking is andaaj (eyeballing) — adjust to your taste.
Rice batter:
- 2 cups rice (jasmine or any long grain) — soaked minimum 8 hours, overnight preferred
- ½ cup rice flour (phukka chaamal) — for body and crispness
- ~1 cup water — adjust for batter consistency
Sweet mix:
- ¾ - 1 cup sugar
- 4-5 tbsp ghee (melted)
Spices (optional, to taste):
- ½ tsp cardamom (ground)
- ½ tsp fennel seeds (ground)
- Pinch of cinnamon
- ½ tsp fenugreek seeds (methi) — dry roasted and ground, helps make selroti softer
For frying:
- Vegetable oil — enough to deep fry (3-4 inches deep)
1. Soak the rice
- Wash rice 4-5 times until water runs clear
- Soak in water for at least 8 hours (overnight is best)
- Drain and let dry slightly (spread on a clean surface for 30 min - 1 hour)
2. Grind the rice
- Grind the soaked rice — but not completely smooth
- You want mostly ground with some slightly coarse pieces remaining — this gives selroti its texture
- Add water gradually while grinding to get a thick, pourable batter
3. Add rice flour
- Mix in the dry rice flour (phukka chaamal)
- This adds structure and crispness to the final selroti
4. Mix in sugar, ghee, and spices
- Add sugar, melted ghee, ground spices, and ground methi
- Mix well — rub between your palms to distribute the ghee evenly
- Batter should be thick but pourable — like a thick pancake batter
- If too thick, add a splash of water. If too thin, add more rice flour
5. Rest the batter
- Cover and let it sit for at least 2 hours at room temperature
- This lets the flavors develop and the batter ferment slightly
- Give it another good mix before frying
6. Fry
- Heat oil in a deep pan or kadhai on medium heat
- Oil should be hot but not smoking — test with a tiny drop of batter (should sizzle and rise)
- Take a handful of batter and pour it into the oil in a circular ring shape
- Fry on medium heat — don't rush it, low-medium keeps the inside cooked
- Flip when the bottom is golden (~1-2 minutes per side)
- Remove when golden brown all over
- Drain on paper towels or a wire rack
- Batter consistency is everything — too thin and it falls apart in oil, too thick and it won't form rings. Think thick pancake batter.
- Oil temperature matters — too hot and outside burns while inside is raw. Medium heat, be patient.
- The ring shape — pour from your hand in a steady circular motion. It takes practice. Imperfect rings are normal and taste the same.
- Gas stove preferred — easier to control the flame for even frying. Electric works but needs more attention.
- Deep pan — use a kadhai or deep pot. The oil needs to be deep enough for the rings to float.
- Rest the batter — don't skip the 2-hour rest. It makes a difference.
- Best eaten warm, fresh out of the oil.
- Tea (classic combo)
- Yogurt (dahi)
- Aloo ko achaar (potato pickle)
- Or just by itself — it's good enough
- Keeps at room temperature for 2-3 days
- Can be reheated in a pan to re-crisp
- Freezes okay — reheat in oven/air fryer to restore crispness
- Add mashed ripe banana for moisture and subtle sweetness
- Some families add milk instead of water
- Cloves and nutmeg for more aromatic flavor
- Skip the methi if you don't have it — it's optional