Sel Roti: Nepali Food Recipes / Nepali Cuisine in Tihar
Here are some photos of Nepali recipes Sel Roti. It is a Nepali Cuisine of Tihar festival of Nepal. This recipe is cooked and eaten generally in festivals. Sel roti is the main recipe of Nepali festival Tihar. Nepali can’t imagine Tihar without Sel roti recipe. Here we have posted some Sel roti pictures collected from the various web portal. thanks for the image. and Let’s make happy Tihar with Nepali Food Recipes.
Here in Nepal, more 100 festivals are celebrated every year. Tihar or Dipawali is one of the top most popular and major festival celebrated in Nepal. Tihar or Dipawali, the national festival of Nepal is the longest festival in Nepal. Celebrating by Hindus and Buddhist, Tihar or Dipawali festival is celebrating for honoring Hindu Goddess Laxmi. It is celebrated during long 5 days. Tihar or Dipawali festival is celebrating for respecting brothers and sisters. Tihar or Dipawali festival is celebrating for uniting relation in brothers and sisters. The main day of Tihar is the Laxmi Puja Day. Tihar is also called as Dipawali in Nepal. And Tihar is known as Dipawali and Diwali in India and the rest of the world. Bhai Duj, Bhaiya Dooj, Bhaiya Duj, Bhai Dooj or Bhardutiya are also termed for Tihar festival. Tihar is the more popular terms in Nepal.
THINGS YOU MUST KNOW BEFORE MAKING SEL ROTI
Sel roti is a typical Nepali dish that does not need any kind of introduction. It is a unique cuisine that is loved by anyone. It is sweet round bread unlike any other found in other parts of the world. It is made and served throughout Nepal in the festival of Tihar and other ceremonies. It is the most essential food. You can find them freshly being prepared in Indra chwok and Ason tol in the early morning.
Growing up in a culture where Sel Roti is preferred during the big festival like Dashain and Tihar, You get the gist how much value it holds to us. Sel Roti takes me back to my childhood and it will always be my favorite cuisine. My inner child and I, we both love Sel Roti.
Sel roti is specially prepared during the Nepali festivals of Dashain and Tihar and for other occasions such as weddings, birthdays, and family celebrations. It is also prepared and is distributed among friends and family as a blessed food.
Sel-Roti looks like a large thin puffed-up doughnut and has a crispy texture with reddish brown color. The taste may vary with the sugar added nonetheless it is still very tasty.
The ingredients used are mainly Rice flour, water, sugar, cooking oil and ghee. Ingredients are key factors but the recipe is more important. Making Sel roti is an art and there are few things you must consider before making or while making Sel roti.
Sel roti is prepared from rice. Rice is soaked at least 4 hours or overnight. Then soaked rice is drained in order to remove excess water and it is placed in a blender or mill. But it is often grinded in heavy mortar pestle called as silauta or in jato for its consistency. I still remember how my mom and I would take a turn while grinding the Jato. We would get blisters on our hands but I would give anything to have that moment back again. The mill is often preferred in this day to grind the rice.
The ground rice is mixed with ghee/butter, sugar. Baking soda can be added to make it big if you would like about half a table spoon. Different kind of spices like cardamom, cashew nuts, and banana are added according to the desire. Add milk or water to make the thick batter. But people prefer water to milk. How mom would mix them continuously with her hands would amaze me. I would look at her for hours while she cooked her Sel roti.
You should always keep in mind the amount of ghee added. If it is too much or too less then the quality of Sel roti will degrade. The chances of Sel Roti breaking highly depends on the amount of Ghee being added. The batter should be fine and greasy. Mix it well and let it rest for a few minutes. It should be a fluffy semi-thick smooth batter. The better quality the ghee the tasty and beautiful Sel rotis are going to turn out.
When the batter is well rested, mix it again with your hand until all the ingredients in the batter are fully mixed. The consistency should be like thick pourable heavy cream. The batter should not be too runny or too thick. You can add 1 to 2 tablespoons of rice flour if it is runny and you can add 1 to 2 tablespoons of water if it is too thick. After adding you should mix them well. Because mixing is apparently a key step while making Sel Roti.
Heat pan with cooking oil. The cooking pan should have depth enough to float Sel Roti while deep frying. Traditionally ghee was preferred for the batter but now vegetable oil has replaced it. The oil is heated and the oil is tested by placing a small drop of batter into the hot oil. If the bubbles rise then it is ready for the batter. If it’s not ready then heat the pan for some more time. You need to have you Sel to be perfect after all.
Pour the batter into a piping bag. And pour the batter into the hot boiling oil making a large circle. You can use your hand too instead of a cup or bag. Make it deep fried. Stretch and move the batter using a spoon or a thick wooden stick to create a round shape. I could never make a perfect circle like my mom. But if it doesn’t happen in your first attempt remember practice makes man perfect or in this case Sel Roti perfect.
As the Sel-Roti puffs and rises in a doughnut-like a shape, check the color. The color should be golden brown then turn it over with a stick or spoon and cook the other part till they are of the same color. The Sel Roti should be cooked perfectly. If they are not taken in time then they will be burned. That should also be kept in mind. Remember to notice the color on both sides of Sel Roti.
After they are deep fried remove the Sel roti from the cooking pan and drain the excess oil as it can be very oily. Then repeat the process till you finish all your batter. You will have tasty Sel Roti in no time.
Keep the Sel roti in a Nanglo and serve them as breakfast, tiffin anytime. You can also serve them with pickles or curry. Since they are deep fried they will be very oily. Don’t forget to drain them. They will be perfect for eating and serving to your guests.
They are also ready for any kind of celebration. You can add sugar according to your preference. It is also very delicious for the sweet tooth. Sweet or not sweet it is a perfect snack. You can take it with your morning tea or with your tasty curry. It’s perfect for everything.
Sel Roti: Nepali Food Recipes
Nepali Rotis: In Nepal, Tihar festival is not completed without making and eating traditional Nepali Rotis or Bread. There are different kinds of rotis that are made at this festival. Few popular ones being Sel Roti (Round Bread), Phini Roti and much more.
Sel roti is a special kind of bread that is prepared during the Tihar Festival. It is a deep fried sweet dish that is supposed to be a special dish that is traditional. It has been made in all of our houses during Tihar or any other festivals. Sel Roti has been made during times immemorial and no Tihar is complete without this bread in Nepali houses. The recipe for making this dish is as below.
Ingredients for sel roti
Baking powder (one teaspoon)
Sugar, as per taste
Vegetable oil for deep frying the bread
Spices: fenugreek, cardamon, cinnamon, and clove
Direction for Preparation:
To prepare this yummy dish, first of all, mix the two flours with some water to make a dough. Properly knead it and continue to add a little water to make a liquid dough, which is a little bit sticky
For giving your sel roti that fresh and earthy aroma, grind together cardamom and clove add this to the dough. Also, add sugar and baking powder to the dough to make it sweet.
Knead the dough thoroughly to mix in all the spices, sugar and baking powder.
Leave the dough at room temperature for almost 3 hours. Now, heat the vegetable oil in a frying pan and put one small round pot at the bottom to give a round shape.
Take a handful of the dough in your hand and gently pour it in the pan to make a circular shape. Making sel roti is not an easy task, it requires years of practice as well.
Sel Roti: Nepali Food Recipes / Nepali Cuisine in Tihar
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I am Jitendra Sahayogee, a writer of 12 Nepali literature books, film director of Maithili film & Nepali short movies, photographer, founder of the media house, designer of some websites and writer & editor of some blogs, has expert knowledge & experiences of Nepalese society, culture, tourist places, travels, business, literature, movies, festivals, celebrations.