News India Live, Digital Desk: The beauty of the festivals of Devbhoomi Uttarakhand and Sikkim ‘Sail Roti’ It is considered incomplete without. Be it a festival or any auspicious occasion, this special dish is prepared with great enthusiasm in the mountains. Crispy from outside and very soft from inside, this roti tastes amazing with tea or potato gutka. If you also want to try something different this time, then follow this step-by-step recipe.

Ingredients for Sel Roti

Rice (soaked): 2 cups (coarse rice is best)

Sugar/Jaggery: 1/2 cup (to taste)

Ghee/Butter: 2 tbsp

cardamom powder: 1 tbsp

Milk or Water: As required (for batter)

Oil/Ghee: to fry

Step-by-Step Recipe (How to Make Sel Roti)

Prepare the rice: Wash the rice thoroughly and soak it for at least 4-6 hours or overnight.

Grind the batter: Drain the water from the soaked rice and put it in the mixer. Add sugar (or jaggery), cardamom powder and ghee to it. Add some water or milk and grind it finely.

It is necessary to beat: Take out the prepared batter in a large vessel and beat it well with hands for 5-10 minutes. This makes the sel roti swell and become soft from inside.

Frying Method: Heat oil in a wide pan (flat bottom pan). The oil should be medium hot.

Give shape: Now take the batter in your hand and drop it between your fingers and make a circle in the oil. You can also use a bottle or piping bag for this.

Cook until golden: Fry it on medium flame until it becomes golden and crisp on both sides. You can use a traditional wooden stick or tongs to turn it.

Pro-tips to make perfect cell roti:

Touch of Semolina: If you want more crispiness, you can add 1 tablespoon of fine semolina to the batter.

Spices: Some people also add grated coconut or clove powder to it, which further enhances the taste.

Storage: You can easily store Sel Roti for 4-5 days.