Sel Roti (Nepali Ring-Shaped Fermented Rice Bread) 🍩

Zubereitung

1. 1

   Drain soaked rice and grind with 300 ml water to a thick, pourable batter coarser than crepe batter — a wet-grinder or powerful blender in pulses.

2. 2

   Beat in sugar, salt, banana and yogurt; the batter should be pourable from a ladle in a ribbon.

3. 3

   Cover and ferment at room temperature 6–8 hours (overnight in winter): it should smell faintly sour and grow bubbles.

4. 4

   Heat oil in a kadai to about 170°C. Wet a shallow ladle, fill with batter and pour one confident circular ring into the oil — the traditional trick: pour around, then flick the centre closed with the ladle, or drop a small spoonful to seal.

5. 5

   Fry one side until set and pale gold, flip with a skewer, fry the other side deeper gold; total 2–3 minutes per ring.

6. 6

   Drain on paper. Serve hot with aloo tarkari potato curry and chiya milk tea; they keep well for a day and revive in a dry pan.