Sael Roti
An authentic dessert recipe from Sikkim, India
Cook Time
35 mins
Servings
4 servings
Difficulty
MediumCategory
DessertIngredients
For 4 servings
300g Raw rice, soaked overnight
80g Sugar
100g Ripe banana, mashed
3g Cardamom powder
5g Fennel seeds (saunf)
500ml Oil for deep frying
80ml Water
2g Salt
8 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Drain the soaked rice and grind it with water into a smooth, thick batter. The batter should be slightly thicker than dosa batter.
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Add mashed banana, sugar, cardamom powder, fennel seeds, and a pinch of salt to the batter. Mix well until the sugar dissolves completely.
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Let the batter rest for 30 minutes. The batter should be pourable but thick enough to hold a ring shape when poured into oil.
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Heat oil in a deep, wide kadai to 170°C. Test by dropping a small amount of batter — it should rise to the surface slowly and sizzle steadily.
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Hold a ladle or a perforated spoon with a hole in the centre over the hot oil. Pour a ladleful of batter through the hole in a circular motion to form a ring shape (like a doughnut) directly in the oil.
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Alternatively, pour the batter in a circular ring shape directly from the ladle into the oil.
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Fry on medium heat for 3–4 minutes until the bottom is golden brown. Flip carefully and fry the other side for 2–3 minutes until evenly golden.
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Remove with a slotted spoon and drain on paper towels. The sael roti should be crispy on the outside and slightly chewy inside.
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Repeat with remaining batter. Serve warm as a snack or dessert, traditionally during festivals like Tihar and Dashain.
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Chef's Tips
Soaking the rice overnight is essential for a smooth batter; inadequately soaked rice will result in a grainy texture.
The ripe banana adds natural sweetness and helps bind the batter; use a very ripe banana for the best flavour.
Fry on medium heat — too high and the outside burns before the inside cooks; too low and the sael roti absorbs excess oil.
Sael roti is a traditional Nepali and Sikkimese festive bread; it is offered to deities during Tihar and served to guests during celebrations.
About This Dish
Sael Roti is a traditional dessert dish from Sikkim, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Soaking the rice overnight is essential for a smooth batter; inadequately soaked rice will result in a grainy texture. - The ripe banana adds natural sweetness and helps bind the batter; use a very ripe banana for the best flavour. - Fry on medium heat — too high and the outside burns before the inside cooks; too low and the sael roti absorbs excess oil. - Sael roti is a traditional Nepali and Sikkimese festive bread; it is offered to deities during Tihar and served to guests during celebrations.
Category
Dessert
Cook Time
35 mins
Servings
4 servings
Difficulty
Medium