Make sel roti with fine rice flour, banana and ghee, then test a small ring before frying the batch. This UK home-kitchen version produces gently sweet Nepali ring bread and includes batter and shaping advice to help you practise. A smooth, pourable batter and careful control of the oil matter more than a perfect circle on your first attempt.
Check your cupboard and cookware before shopping. Below you will find links to Amul Ghee 1 Litre, TRS Green Cardamom 50g and a Sel Roti Karai, with buying checks for each. They are separate listings, not an ingredient kit, and current availability must be checked.
What is sel roti?
Sel roti is a ring-shaped fried rice bread associated with Nepali celebrations, including Dashain and Tihar. It can have a crisp outside and softer centre when freshly made. Families vary the rice preparation, sweetness, flavourings and batter texture.
Some methods start with soaked rice that is ground into batter. This recipe instead starts with prepared fine rice flour and includes banana. It is not a direct substitute for every soaked-rice recipe, and banana is not required in every family version.
Sel roti recipe UK: ingredients
The existing recipe estimates servings for 4–6, depending on ring size and accompaniments. Use the same measuring cup throughout; a yield is approximate, not a guarantee of a particular number of rings.
- 2 cups fine rice flour
- 1 ripe banana, mashed until smooth
- 3–4 tablespoons sugar, to taste
- 1 tablespoon ghee
- ½ teaspoon ground cardamom
- ½ teaspoon fennel seeds, optional
- Warm water, added gradually to achieve a smooth, pourable batter
- Suitable sunflower or vegetable oil for frying, following its label directions
Banana size and flour absorption vary, so the water amount cannot be fixed reliably from this recipe. Add it a little at a time. Read ingredient labels when cooking for anyone with allergies or dietary requirements; ghee is a milk-derived ingredient.
Equipment and preparation
Have a mixing bowl, measuring utensils, suitable deep frying pan, heat-safe utensils and a draining rack or kitchen paper ready. Use a suitable cooking thermometer if available. Keep the work area dry, stable and free of clutter, with children away from the frying area.
Adults should manage the hot oil and never leave it unattended. Follow your cookware's safe fill guidance and do not overfill the pan. Never add water to hot oil.
How to make sel roti, step by step
- Mix the batter: Combine rice flour, smoothly mashed banana, sugar, ghee and cardamom. Add the optional fennel. Gradually add warm water, mixing until smooth and pourable but thick enough to hold a continuous ring.
- Rest: Cover and leave for about 30 minutes so the flour can absorb moisture. Stir again and check the texture before frying. Adjust cautiously with a little water or rice flour if needed.
- Prepare the oil: Heat suitable frying oil in your pan according to the oil and cookware guidance. Around 170°C is this recipe's starting guide, not a guarantee for every pan. Monitor the oil and do not let it smoke.
- Test a small amount: Carefully add a small amount of batter close to the oil surface without touching the oil. Assess whether it holds together and cooks without immediately darkening. Adjust batter or heat cautiously before attempting a full ring.
- Shape one ring: Pour a controlled, continuous circle using a suitable utensil or food-safe dispenser intended for the task. Keep hands clear of hot oil. Do not improvise with a container that is unsuitable near heat.
- Fry and turn: Let the ring set, then turn carefully with suitable utensils. The existing method suggests about 2–3 minutes per side, but thickness and equipment affect this. Check that the centre has set and cooked through, rather than relying on colour or time alone.
- Drain and repeat: Lift out carefully, let excess oil drain and place on a suitable rack or kitchen paper away from the hob. Cook in small batches without overcrowding, monitoring the heat between batches.
- Serve: Enjoy once cool enough to handle, with tea, yoghurt or your preferred achar.
Troubleshooting the batter and shape
The ring breaks apart
Check that the batter is smooth and pours continuously. Batter that is too thin or uneven pouring can make shaping difficult. Test a small adjustment rather than changing the whole mixture at once.
The batter will not pour
Stir after resting. If it is too thick, add a small amount of water, mix and test again. A smooth banana mash also helps avoid lumps.
The outside darkens before the centre cooks
The oil may be too hot or the ring too thick. Reduce the heat carefully, check the oil and try a smaller, more even ring. Do not assume a dark exterior means the centre is done.
The rings look uneven
That is common while learning. Practise manageable rings rather than trying to make every one identical. Prioritise safe handling and a cooked centre over appearance.
Buying ingredients and cookware in the UK
Choose fine rice flour for this method
Use fine rice flour intended for food preparation and check the packet before buying; other rice flours or mixes may handle differently. The Rice & Flour collection is a place to explore listings, not confirmation that every flour suits this recipe. If the milling or product type is unclear, ask before ordering.
Amul Ghee 1 Litre
View Amul Ghee 1 Litre if you need ghee. The recipe uses one tablespoon in the batter; a one-litre pack is a shopping option, not the amount required for a batch. The product contains dairy and is not suitable for vegans.
TRS Green Cardamom 50g
View TRS Green Cardamom 50g. This listing is for whole pods, while the recipe measures ground cardamom. Use the seeds as appropriate for your method; do not replace half a teaspoon of ground cardamom with the same volume of whole pods.
Sel Roti Karai: 8-inch and 10-inch options
Explore the Sel Roti Karai – Nepali, with listed 8-inch and 10-inch options. Check the selected size and allow space for the handles. This is cookware, not a food or ingredient kit.
The listing does not confirm metal type, coating, induction compatibility or dishwasher suitability. Ask before buying if any of these matter to your setup, and follow the supplier's preparation and care instructions. You do not need to buy a new pan if your existing cookware is appropriate for the method.
Before you order
- Check which ingredients and suitable utensils you already have.
- Match the rice flour to this recipe, and distinguish whole cardamom from ground.
- Compare pack sizes with the small quantities needed for a batch.
- Read ingredients and allergen information for your guests.
- Confirm cookware size, hob suitability and care details before choosing a karai.
- Review current availability and delivery options for your UK address.
Serving sel roti for a gathering
Serve with tea, yoghurt or achar according to your household's preferences. Explore the Pickles & Chutneys collection for accompaniments, checking each product's ingredients and intended use.
For a broader menu, use our Nepali recipes for UK kitchens guide. Plan cooking tasks so hot equipment can be supervised. Practise ahead if you are new to shaping sel roti rather than making your first batch under pressure for guests.
Frequently asked questions
Do I need soaked rice or rice flour?
This version uses fine rice flour. If you prefer soaked and freshly ground rice, follow a recipe designed for that method rather than replacing it directly here.
Is banana essential in all sel roti?
No. It is included in this version, but family recipes vary. Use a banana-free method if that is the result you want rather than simply omitting it without adjusting the batter.
How much water should I add?
Add it gradually until the rested batter pours smoothly and holds together in a test ring. Flour absorption and banana size affect the quantity.
Do I need a special sel roti karai?
You need cookware appropriate for the frying method and your hob. A specialist karai is an option, not a requirement to replace an already suitable pan. Confirm the product's size and compatibility before ordering.
Does rice flour make this suitable for every dietary requirement?
No. Check every ingredient label and the preparation environment. This version includes milk-derived ghee; a rice-based recipe alone does not establish suitability for a guest's needs.
How should I keep leftovers?
Cool and store prepared food appropriately for its ingredients and your planned use, following reliable food-storage guidance. This guide does not establish a tested shelf life, and fresh texture may change after storage.
Related recipes and planning guides
- Nepali recipes UK guide for momo, sel roti and khasi ko masu.
- Momo recipe guide for another dish to plan separately.
- Dashain, Tihar and Diwali essentials guide for occasion shopping rather than cooking instructions.
Build your sel roti shopping list
Check your kitchen first, then choose only the ingredients and equipment you need. Explore rice flour listings, ghee, cardamom and the Sel Roti Karai at MasalaMart. Check product details, availability and delivery options before ordering.