Team Nepal is trying to psych me out on the sel roti plan!
Tonight (Nov 4th) at dinner I was told not to get my hopes high, and that I should only try with “a little bit” of batter in case it doesn’t work well, then we can leave a small offering to god for Lakshmi puja and not worry because at least I tried. I keep being told “It’s hard! Really!” which I’m sure is true, but it only makes me stubbornly want to do it even more.
So I spent part of the evening tracking down sel roti videos on youtube and comparing the recipe I plan to use with other recipes I’ve seen online. P even called home to get advice from him mom. This sel roti plan is intense!
So the Sel Roti recipe I plan to practice with is from my Nepali Cookbook (pg 122):
3 cups white rice
1 medium very ripe banana
1 cup sugar, or to taste
1/2 cup unsalted butter, melted
1/4 cup rice flour, or as needed
4 to 5 cups vegetable oil
In a large bowl, soak rice in water overnight. Drain rice and place in a blender or food processor with banana, sugar, and butter and process, adding up to 1 1/4 cup of water to make a semi-thick puree with no grainy bits. You may have to do this in two batches. Transfer batter to a mixing bowl and beat with a fork until fluffy, 2 to 3 minutes. Cover with plastic wrap or a damp towel and set aside to rest for 20-25 mins.
When the batter is well-rested, mix it again. The consistency should be similar to heavy cream. If it seems too thick, gradually add 1 to 2 tablespoons of water; if it feels too thin, add 1 to 2 tablespoons of rice flour and mix well.
Heat the oil in a skillet over medium-high heat until it reaches 350 to 375 degrees Fahrenheit. Test for readiness by placing a small drop of the batter into the hot oil. If it bubbles and rises to the surface immediately, it is ready. Pour about 1/4 cup batter into the oil slowly making a large circle (pour the batter from a cup or a pastry bag with a medium-size opening). Stretch and move the batter using a wooden spoon or chopstick to create a round shape. As the sel puffs and rises, push it into the oil with the back of a spoon until it is light golden brown. Flip and fry the second side until golden brown. Remove with a slotted spoon and drain it on paper towels. Repeat until finished with the batter.
Hopefully by the end I’ll have nice rotis!
Some of the videos that helped me visualize the process (since I’ve never seen it done in person)…
Traditional method with your hand… (only for the seasoned veterans)…
Plastic bottle method (with a little “Resham Firiri” in the background)…
Using a metal bowl to help keep the rotis round shape… (cheating method?)
Using a cup to add batter, and timing (skip ahead to 2:28 and watch until 3:57 it gives you a good idea of how long to cook them, the rest of the video is random and not helpful)…
And finally two Nepali women with a cooking show segment. They mostly talk in Nepali with subtitles, but it gives you a good idea as well…
My rice is soaking, and I’m ready for action.
Tune in later to see how it goes…