- Rice – 10 cups
- Sugar – 3 cups
- Ghee/Butter – 1/2 cup
- Ripe banana – 3/4
- Fenugreek (Methi) powder – 1 tsp
- Black pepper powder – 1/2 tsp
- Canola oil – 6 cups for deep frying
- Soak rice in water overnight.
- With very less water, grind the soaked rice in a mixer/grinder. Put only enough water to grind. Add banana to the mixer and grind with the rice. The rice batter should not be very fine.
- Transfer the rice flour in a large bowl. Add ghee, sugar, methi powder and black pepper powder. Mix well.
- Add very less water at a time if needed to make the rice batter to the consistency where the batter should not break when poured with a big spoon. Usually extra water is not needed at all.
- Heat oil in a deep pan. Put a fenugreek seed to the oil to see if the oil has heated enough. Wait until the seed turns black brown before starting to cook selroti.
- Using a cup with a beak, pour the rice batter into the oil in a circle like a doughnut but with a bigger diameter. Let it cook for 15 seconds or until the edges turn brown. Using two wooden sticks, turn over the selroti and cook for another 15 seconds. Using the sticks, lift over the selroti, let the oil drizzle down and place it in a paper towel to drain the excess oil.
- This recipe yields around 70 selrotis. Selroti can be stored for at least a week. It can be eaten by itself, or with tea or achar or tarakari.
Selroti is mostly cooked during festive occasions like Dashain, Tihar, Maghe Sankranti etc etc.