Sel Roti Recipe in Nepali | सेलरोटी बनाउने सबैभन्दा छिटो र सजिलो विधि हेर्नुहोस्

Описание: Sel Roti Recipe | Nepali Traditional Sweet Bread | Dashain Tihar Special 🍩🇳🇵

Sel Roti is one of the most loved traditional Nepali sweets — crispy outside, soft inside, and full of authentic homemade flavor. In this video, I’ll show you step-by-step how to make perfect Sel Roti at home, just like in Nepal!

00:00 Introduction
00:40 Rice Preparation
01:32 Making the batter
03:15 batter Consistency
03:35 Heating Oil and frying
04:00 Final Selroti and tips

Whether you’re celebrating Dashain, Tihar, or any Nepali festival, this Sel Roti recipe will bring that warm, nostalgic taste of home. You’ll learn how to make the batter with rice, sugar, and milk, how to get the right consistency, and tips to make your Sel Roti round, crispy, and not break while frying.

✨ What You’ll Learn:

The perfect rice-to-liquid ratio for Sel Roti batter

How to make Sel Roti crispy and golden brown

Common mistakes and how to fix them

Festival-style serving ideas (with milk tea, yogurt, or curry)

📍 Ingredients:

Rice (soaked overnight)

Sugar

Milk or water

Ghee & oil for frying

Cardamom (optional for aroma)

Sel Roti Recipe (Authentic Nepali Style)
⭐ Ingredients:
1.5 kg rice (preferably taichin, idli rice, or long-grain rice)
½ cup sugar (adjust to taste
1 tsp fenugreek seeds
½ cup ghee (or water as needed)
¼ tsp cardamom powder (optional, for aroma)
Oil or ghee for deep frying

🕰️ Preparation Time:

Soaking: 6–8 hours (or overnight)

Grinding & Mixing: 15–20 minutes

Frying: 20 minutes

👩‍🍳 Instructions:
1. Soak the rice

Wash and soak rice overnight (at least 6 hours) in enough water. This helps make the batter smooth and light.

2. Grind the rice

Drain the soaked rice and blend it with sugar, ghee and water. Blend until smooth — not too watery or too thick.
half the batter should have suji like consistency and half pancake like.
👉 The texture should be like pancake batter — pourable but not runny.

3. Rest
Rest for 4-5 hours. After that make sure the batter is runny like pancake batter, and you can make round with it.

4. Heat the oil

In a deep pan or karai, heat oil (or ghee) on hugh heat. It should be smoking hot. Be cautious !!

5. Shape the Sel Roti

Use your hand or a small jug to pour the batter in a ring shape directly into the oil.
🌀 Start from the outer circle and connect it neatly to make it round.

6. Fry until golden

Let one side cook until light brown, then gently flip. Fry both sides until golden and crispy.
Remove and drain excess oil on paper towels.

🍽️ Serving Suggestions:

Serve warm with:

Milk tea ☕
Yogurt (dahi)
Aloo tarkari (potato curry)
Or just plain — it’s delicious either way!

💡 Tips for Perfect Sel Roti

✅ Use well-soaked rice for smooth batter
✅ Keep oil at high heat.
✅ Add a little rice flour if batter feels thin
✅ Rest batter before frying for better texture
✅ Practice shaping — the first one is always a test! 😄


💡 Pro Tip:
Use well-soaked rice and blend smoothly for even texture. Keep oil at high heat —
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