Sel roti is Nepali traditional bread. Sel roti are rounded edibles, when compared to form of round donuts. However, Sel rotis are thin and biger in dimensions. It's made mainly of Grain flour, water, sugar, oil and ghee.People sometime prefer blueberry and coconut mixed onto it.
Sel Roti is offered as confectionery bread generally with Puri (see steps to make puri-another kind of bread), tea and/ or any other hot beverages.
Some use milk rather water to create sel- paste. However, you should use water to preserve for extended period. Sel roti is created and offered though out Nepal within the festival of Tihar (Dipawali), during wedding events along with other events. It is crucial food in many of Nepalese cultural and traditional occasions.
Steps to make Sel Roti
Sel Roti Recipe
Deep/flat base fry pan
Two sticks (Cuptero) – 1 feet lengthy
Just one cup to pour mixture in pan (you may make it of raw cell of coconut)
Plate to help keep sel (Nanglo)
Grain - 2.5 Pound (or buy instant grain flour from market)
Water or milk – Half liter (500 ml)
Oil – 1 liter
You might add these for the taste
Wheat flour – single serving
Backing soda to really make it big (if you'd like to )- Half table spoon
Cardamom, cashew nuts
Wash and soak grain overnight, drain excess water.
Mix ghee and sugar and grind into fine paste. The paste ought to be fine and greasy (lesilo).
Continuously stir the mix.
Pay for it and then leave in the 70 degrees for 1-2 hrs to melt and blend all of the ingredients
Heat pan with oil. The pan ought to be deep enough to drift sel and also the base ought to be flat.
Watch out for vapor/smoke in the oil or begin to see the picking stick float around the oil.
Pour the not very thick batter as continuous ring into herbal till they become brown/golden.
Confirm each side are brown.
Take individuals sels out and function breakfast, tiffin or anytime.
