Skip to main content

Sel Roti - Sikkim Special



Sikkim is the state located in Himalayas bordered by Nepal to West and Bhutan by East and West Bengal to South.
As it borders Nepal,the food has the influence and Sikkim is the only state that has Nepali majority.Traditionally Sikkimese are rice eaters,coming to the recipe Sel roti is a traditional sweet,ring shaped bread/doughnut made during Tihar.
This sweet tastes almost like the sakkarai athirasam prepared in South India.The rice is soaked and grind to a fine paste along with ghee and sugar,fried in the oil.The consistency of the batter  is very important,if its too thick dropping will be diffident whereas if its thin it may becomes flat.Making a perfect sel roti needs lots of practice,the shape and appearance doesn't look like the original recipe but it tastes very delicious.Off to the recipe..............................



Basic Information
Recipe Source  Here
Soaking time 6-7 hours Preparation Time 15 minutes
Cooking Time 15-20 minutes
Makes 10-12


 Ingredients
IngredientQuantity
Raw Rice Flour/pacharisi1 cup
Ghee/nei1/4cup
Sugar/sakkarai1/4 cup
Cardamom/ellakai2-3
Salta pinch
Oilfor frying



Method


  • Soak the rice for overnight or at least 6 hours,grind it to a fine paste along with ghee,sugar,cardamom and a pinch of salt.Do not add too much f water while grinding. Transfer it to a bowl.

  • Heat a pan with oil,take the ground batter in a small cup,once the oil becomes hot pour it in the oil in a circular ring.Fry it till the sizzling sound ceases.Remove it from the oil and drain it on a paper towel.

  • Sel roti is ready.



Enjoy......................................................











Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
Post a Comment
Read more

Masoor Dhal Masal Vadai

For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...
Post a Comment
Read more

Vegetable Biriyani - Pressure Cooker Method

Coming to day 3 of Blogging Marathon#62 under the theme quick dishes I am sharing a one pot meal.This biriyani can be made in 30 minutes if the veggies are chopped and kept or even frozen veggies can also be used. As I have the habit of chopping veggies for the next day cooking this takes only 20-25 minutes of cooking.Also I use the boiling hot water to cook the rice faster.When the rice is cooking in the pressure cooker you can make either a simple raita or an egg omelette to pair up with this biriyani.                                                                                                                                  ...
Post a Comment
Read more