Sel Roti

Ingredients

• 14⅛ ozRicewashed, soaked overnight, then ground to a smooth paste
• 14⅛ ozRice flourquick alternative to soaked rice (optional)
• 4¼ ozSugaradjust to taste
• 1¾ ozgheestirred into the batter for richness
• ½ cupMilklukewarm, for the batter; makes it softer than water
• ½ cupWateras needed, added gradually
• 1 tspCardamomground, or freshly crushed green pods
• 1 pinchSalt
• ½ tspClovesground, in addition to the cardamom (optional)
• 1Bananaripe, mashed; for lift and softness (optional)
• ½ tspBaking powderleavening for the rice-flour version (optional)
• Oilplenty, for deep-frying

Method

1. Wash and soak the riceWash the rice several times, until the water runs clear, then cover it with water and soak overnight, or at least 6 to 8 hours.
2. Grind the rice to a pasteDrain the rice and grind it in batches with a little water or lukewarm milk until you have a smooth, fine paste.
3. Finish mixing the batterMix in the ghee, sugar, cardamom and a pinch of salt, then blend again or beat hard by hand until the batter feels light. For the quick version, stir rice flour together with sugar, cardamom and salt, and work in the milk and water bit by bit until the batter is smooth.
4. Rest the batterCover the batter and let it rest so the rice paste or flour can settle: 10 minutes will do at a push, 1 to 2 hours is better, and overnight in the fridge is fine as well.
5. Check the consistencyCheck the consistency — the batter should be thick like pancake batter and fall from the spoon in a steady ribbon. If it is too stiff, loosen it with a little warm milk.
6. Heat the oilHeat plenty of oil in a deep pan or wok over medium heat. A drop of batter, or the tip of a wooden spoon handle, should bubble straight away but not furiously.
7. Pour in the batter ringsPour the batter into the hot fat in a circling motion to form a ring, using your hand, a ladle or a squeeze bottle, and fry only one at a time.
8. Fry both sides goldenFry the underside until golden brown, turn the ring once and cook the second side to the same colour.
9. Drain and serveLift the sel roti out, drain on kitchen paper or a rack and serve warm; keep any leftovers in an airtight container.

Tips and variations

When time is short, ready-made rice flour stands in for the soaked rice — half a teaspoon of baking powder then gives it lift. A mashed ripe banana in the batter adds volume and a softer crumb, and ground cloves alongside the cardamom bring extra warmth. You can fry in ghee instead of oil if you like; a batter made with water alone, without milk, works too, though the result is less soft. Sel Roti is at its best still warm, with a cup of tea or served as a side to the meal.