Sel Roti

Method

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1. Mix the rice flour, sugar, banana, ghee, cardamom and salt in a bowl. Add the milk a little at a time, whisking, until you have a thick but pourable batter, like a thick pancake batter.

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2. Cover the batter and rest it for 1 hour.

   Mark done Start 1 hr timer

3. Heat the oil in a wide, deep pan to 180°C / 350°F.

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4. Fill a squeeze bottle or a funnel with the batter. Pour it into the hot oil in a ring about 8 cm across, moving in a circle, twice round to make it thick.

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5. Fry for 2 minutes per side, until golden brown, turning the ring with a skewer or fork.

   Mark done Start 2 min timer

6. Lift out, drain on paper towels and eat warm.

   Mark done

Chef’s Tips

• Get the batter consistency right. Too thin and it spreads, too thick and it will not pour.
• Fry at 180°C. Cooler oil makes them greasy, and hotter oil burns the outside.
• Use very ripe bananas, with black-flecked skins. They are sweeter and easier to mash.

Pairing Suggestions

• Milk tea
• Aloo tama
• Yoghurt

Storage & Reheating

Best on the day they are made. Keep in an airtight tin up to 3 days.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.