- Taichin Rice or Basmati Rice 400g
- Tablespoons Suzi (Semolina Flour) 2
- Teaspoon Baking Powder 1/2
- Sugar Powder 130g (34 cup)
- Methi (Fenugreek Seed) 1 Teaspoon
- Sunflower Oil 1 Litre (4 cups)
- Ghee 150g (2/3 cup)
Place the rice and fenugreek seeds in a bowl. Cover with water and leave to soak overnight.
The next day, drain the rice mixture and wash under running water until the water becomes clear.
Transfer the rice in a food processor with 100 ml water and process until you get a thick paste. Add bit more water if the mixture is too thick.
Transfer to a bowl and add the melted ghee, sugar, semolina and baking powder. Whisk until well blended, adding about 50ml more water. You want the consistency of a thin pancake batter. Leave to rest for 2–3 hours.
When ready, check the consistency; if it has thickened, dilute it a bit.
Heat the vegetable oil or ghee in a medium wok or sauté pan until it reaches 250°C . It should be about 7.5cm deep.
Fill a piping (pastry) bag with the mixture. Quickly pipe thin circles into the hot oil.
The quicker you are, the rounder the shape will be. Cook for about 1 minute, then lift the ring with the end of a chopstick and flip it to cook the other side for another minute. It should be golden and crisp.
Make 1 selroti at a time.
Serve hot or at room temperature.