(For all ingredients, please use organic versions if available)Selroti (Crispy Rice Donut)
Rice (soaked overnight, ground into flour)
Sugar (1 part for every 10 parts rice flour)
1 banana, sliced
Vegetable oil Potato Pickles
Potatoes (boiled, skin peeled off, and chopped)
Sesame seeds (roasted and ground to a paste)
2 tablespoons vegetable oil
½ tablespoon fenugreek seeds
½ tablespoon turmeric powder
Salt to taste
Chopped green chilies
Chopped coriander leaves
Sel-roti (Crispy Rice Donuts)
- Mix the sugar with the rice. Add in the banana, and mix it properly.
- Pour the mixture into a blender.
- Add in a little oil in it.
- Add in a little bit of water.
- Blend the mixture until it becomes a paste.
- Turn on the stove. Heat up enough oil to deep-fry the paste.
- Pour the roti paste only when the oil is thoroughly heated.
- Use a type of utensil that has a hole in it.
- Cover the hole with two fingers, and pour the batter of mixed flour on the utensil.
- Pour the batter into the oil in a circular manner, gently removing the fingers.
- Stir it with a stick.
- Wait until the batter puffs up to a golden color and then turn it on the other side once.
- When both sides already turn into golden color, take the roti out and drain the oil from it.
- The roti is ready.
- Add the sugar to the boiled potato.
- Add some salt to taste, mix it well.
- Add some lemon juice to taste, mix it well.
- Heat up the vegetable oil.
- Add some fenugreek in the hot oil and cook it until it turns little brownish in color.
- Decrease the flame and fry some chili in the oil
- Add in a little bit of turmeric powder.
- Add in a little bit of some chopped coriander leaves and some coriander powder.
- Mix it well and then pour it onto the potatoes, and mix well again.
- The potato pickle is ready.
- This can be eaten with the Sel-roti or any other foods like chapati, rice, or bread.