Sel Roti

Rinse the rice in 2–3 changes of water, cover with 300 ml water, and let soak for 8–12 hours, until the grains crush easily between your fingers.

Drain the rice thoroughly, let it dry for 15 minutes, then blend it in a blender together with the sugar, banana, melted ghee, cardamom, and salt. Add the remaining water in small amounts to get a thick but pourable batter.

Cover the batter and leave it at room temperature for 2 hours to mature slightly; stir before frying.

Heat oil in a wide, deep pan to 170°C (340°F). A drop of batter should first sink, then rise back up in about 3 seconds with a gentle sizzle.

Scoop the batter into a cup or a wide-mouthed bottle and pour it confidently into the hot oil in one continuous stream, shaping a ring about 10 cm in diameter. Fry no more than 2–3 rings at a time.

Once the ring floats to the surface and its underside turns golden, after about 1 minute, carefully flip it with a wooden skewer and fry for another 30–60 seconds until evenly golden.

Remove the sel roti with a skewer or slotted spoon, let the oil drain off on a rack, and serve warm with tea or yogurt.