Sel roti
A ring of fermented rice batter deep-fried crisp outside and soft within.
Ingredients
For 8 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Soak the rice in cold water overnight, drain it and pat it dry with a cloth.
Grind the wet rice in a blender with the milk to a smooth thick paste without grit.
Work in the sugar, melted ghee, mashed banana, cardamom, cloves and salt.
Beat the batter by hand for twenty minutes in circular movements, working air into it.
Let the batter stand an hour; it ferments slightly and turns bubbly.
Heat the oil to 165 °C and pour the batter into it in a ring, in one continuous movement.
Fry two minutes a side, turning with two chopsticks, to a golden colour.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Swapnil Acharya · CC BY-SA 3.0