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Cereals and bread from Nepal, Darjeeling and Sikkim
Soaked rice is ground into flour and beaten into a sweet batter with sugar, ghee and water. The batter rests while lactic bacteria and yeasts from the rice work in it, then it is poured in rings into very hot oil and fried for about half a minute. The result is a puffed, spongy, golden-brown ring. Made in 5 steps over 5.3 h. The longest step, soak the rice, takes 4 h (Thapa Magar B 2021). Leuconostoc mesenteroides and Enterococcus faecium, Pediococcus pentosaceus and Lactobacillus curvatus do most of the fermenting.
| Main step | 4 hReported[thapamagar2021] | Soak the rice |
|---|---|---|
| Temperature | 205–215 °CReported[thapamagar2021] | Pour rings into hot oil and fry |
| 100 parts | Rice flour · From rice soaked 4 hours before milling[thapamagar2021] |
| 25 parts | Sugar[thapamagar2021] |
| 12.5 parts | Ghee · Cream or butter are also used[thapamagar2021] |
| 30 parts | Water[thapamagar2021] |
| Soybean oil or ghee · For deep frying[thapamagar2021] | |
| Starter | spontaneous; lactic bacteria and yeasts from the rice and the kitchen |
Total time across the recorded steps: 5.3 h
What changes: Rice soaks in water and softens
Output: soaked rice.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Sel roti is a sweet rice batter rich in ghee, fried in rings instead of steamed or baked. The batter ferments only briefly before frying, so it stays mild.
Every number is labelled with how it is known. How this atlas is made
