Sikkim was the easiest state when it came to deciding on what to make. Very early in the researching, I had this document that had recipes from Sikkim and I just decided I would do it. I had earlier done a Sikkim thali, many years ago, that also had nonveg dishes as part of it. However, since this time I was very keen on making a Bread, I thought Sel Roti was actually a roti. I never really thought much about it, until there another theme in previous BM, that had some of my friends making this Sel Roti. I was surprised that there is hardly any roti in this dish, or at least how we assume. On a further study on this dish, I came to know this is a Bread for them, in the sense, we would treat bread, however, it is still bread and that was enough for me. Sel roti is served as staple confectionery bread with Shimi ko achar and mutton curry.
Though I had the recipe, I still wanted to see how exactly this was made, as most NE states seem to have a vague way of doing things. I came across a video and then a post by Gayathri
Thinking I would make it on a Sunday, I soaked the rice and it remained for a week in the fridge. This was finally done in the last weekend along with a couple of other pending posts and Amma was there to help me. The batter is quite tricky to work with and we would have tried a glass, ladle, and hand, to pour the batter into the hot oil to get the rings. However, the shapes wouldn't come out as perfect as it was shown in the video. The rice could matter or even the entire process. I was just happy that taste wise, it was excellent.
It's quite hard to handle when hot, so drain and let it cool before attempting to taste it. Taste wise, this tastes more like the Athirasam, Utanki. The method of making is almost the same as Utanki, resembling in the shape, fermentation, and process as such. The resultant sweet becomes very crispy and a great snack.
An InLinkz Link-up
Recipe
Sikkim Sel Roti
Ingredients
- 1 cup Raw Rice
- 1/4 cup Sugar
- 1/3 cup Ghee
- 1/2 cup Water
- 1/4 tsp Cardamom Powder
- A Pinch Powdered Clove
- Cooking Oil For Deep Frying
Instructions
How to make the Sel Roti
- Wash and soak rice overnight. Drain and take the rice in a mixer.
- Add sugar, ghee, water, cardamom powder and clove and grind to a fine thick paste.
- Pour this into a measuring jar or any glass.
- Heat cooking oil in a kadhai.
- Beat the batter with a spoon until fluffy. Once the oil is hot, pour the batter into hot cooking oil in the shape of a circle.
- Fry until golden on both sides. Drain the cooking oil and transfer the roti on a plate.
- When cool, store in airtight jar.
Notes
- In the other recipe, I got for this dish, they have added 250 gm of wheat flour for 1 kg of Rice.
- The batter is very tricky and needs the practice to work on making the circles when poured into the hot cooking oil. You can adjust the shapes with rods or chopsticks.
Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!
Sandhya Ramakrishnan says
I made this as well from Gayathri's space and it was quite hard to shape. But like you said just loved the taste 🙂
Rajani S says
Same pinch Valli. Struggled with the shape and finally used a ketch up bottle for this wriggly sel rotis :))... May be with a bit of atta it might be better?!
Priya Suresh says
Wow, u nailed them prefectly, those sel rotis are just asking me have some.Well done Valli,now am tempted to give a try to this rotis.
vaishali sabnani says
Interesting one..but if it was a tricky one for you I cant dream of trying also...
Nivedhanams Sowmya says
oh that looks so hard to do... but glad u like the taste!!!
The Pumpkin Farm says
it indeed looks like a skillfull task. initially i thought you might have used some tool like jalebi dropper.
Varadas Kitchen says
It is amazing how you can find a parallel to all the breads in other cuisines. This bread is new to me. It looks crunchy and crispy. Beautiful golden color too.
Harini-Jaya R says
These crisp golden beauties look very tempting Valli. Good pick for Sikkim.
Pavani N says
This is a totally new bread to me. Sel roti sounds and looks crispy and delicious.
Archana Potdar says
Totally new to me. Love it
Padmajha PJ says
Taste is what is important right! And it doesn't look all that bad yaar. Like Rajani said,I think a sauce bottle will help ...
Nalini's Kitchen says
As you said the batter was little tricky,needs practice to make a perfect shape..but taste is awesome..I loved the taste of the sel rotis..
Usha says
Even I had a difficult time getting the perfect shape for the roti. I used banana for flavor and to my surprise it was quite nice. I say surprise because I am one of those very few people who doesn't like bananas.. 🙂 Anyways, I am glad you found a bread that fit your sub theme.
Priya Srinivasan says
I tried this and got horrible shapes, so dumped and made kodo ke roti!!! Though the shapes were horrible, the taste was great, must be a great hit with kids!!
Chef Mireille says
I had this once at a Nepali restaurant and have actually been looking for a recipe for them for quite some time
Manjula Bharath says
wow sel roti is just tempting me , you have made it perfect valli looks fabulous 🙂 compared to other NE states I love sikkim even as for recipe selection was easy right 🙂
Sapana Behl says
I think it needs lots of patience for me to make this...superb !
Jayanthi Padmanabhan says
everybody's sel rotis are rounder than mine.. yours looks very nice Valli
Suma Gandlur says
A pretty delicious one considering our luck with NE states.