Ingredients:
- 2 cups rice flour
- 1/2 cup mashed ripe bananas
- 1/2 cup all-purpose flour
- 1/2 cup sugar (adjust according to taste)
- 1/4 teaspoon baking powder
- 1/4 teaspoon cardamom powder
- 1/2 cup milk (or as needed)
- Oil for deep frying
Instructions:
- Prepare the Batter:
- In a large mixing bowl, combine rice flour, mashed bananas, all-purpose flour, sugar, baking powder, and cardamom powder.
- Gradually add milk and mix to form a smooth, thick batter. The batter should be thicker than pancake batter but not too stiff.
- Fry the Sel Roti:
- Heat oil in a deep frying pan or kadhai over medium-low heat.
- Once the oil is hot, take a small amount of batter in your hand and shape it into a ring by making a hole in the center, similar to a doughnut.
- Gently slide the sel roti into the hot oil. You can use your fingers or the back of a spoon to shape it if needed.
- Fry the sel roti on medium-low heat until it turns golden brown and crispy on the outside, and cooked through on the inside. Make sure to cook it slowly to ensure it cooks evenly.
- Once done, remove the sel roti from the oil and place it on a paper towel-lined plate to drain excess oil.
- Repeat:
- Repeat the process with the remaining batter, frying a few sel rotis at a time. Make sure not to overcrowd the pan.
- Serve:
- Serve sel roti warm with tea or yogurt for breakfast, snack, or dessert.
- Storage:
- Sel roti is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2-3 days. Reheat in the microwave or oven before serving if desired.
Tips:
- Adjust the amount of sugar according to your taste preference.
- Make sure the oil is at the right temperature before frying. If it’s too hot, the sel roti will cook too quickly and may remain uncooked inside. If it’s not hot enough, the sel roti will absorb too much oil.
- You can add a pinch of turmeric powder for a golden color.
- Using ripe bananas not only adds sweetness but also helps in fermentation, giving the sel roti a nice flavor and texture.
