Introduction: What is Selroti?
Selroti is a traditional Nepali ring-shaped rice bread, slightly sweet, crispy on the outside, and soft inside. It’s more than just a festive food — it’s a symbol of celebration, family, and heritage. Often made during Tihar, it is shared among family and friends, offered to gods, and savored with tea or curry. The aroma of freshly fried selroti fills the home, bringing warmth and joy, making it one of Nepal’s most cherished festive treats.
My Roots: Why Selroti is Special to Me
I was born in Nepal, where festivals were filled with joy, laughter, and the comforting aroma of home-cooked meals. But among all the festive dishes, selroti has always held a special place in my heart.
Both my grandmothers made selroti whenever we visited them, especially during Tihar. I remember sitting near the fire, watching their skilled hands pour the batter into hot oil, forming perfect circles that puffed and turned golden. The sound of sizzling oil, the smell of ghee and rice, and the first warm selroti handed to us — those moments felt magical.
Now, living far from Nepal, in France, I often find myself reminiscing about those times. Festivals pass quietly here, and I realized how much I missed the comfort of familiar tastes. This year, I decided to make selroti for the first time — to celebrate Tihar, even from afar.
I was nervous. Selroti can be tricky, and many people fail on their first attempt. But to my surprise, it turned out beautifully — crisp, golden, and soft inside. More than the taste, it was the feeling — that moment of connection to home — that made it so special.
Every Household Has Its Own Selroti
Selroti might look simple, but every household in Nepal makes it differently. Some prefer it sweeter, others spicier. Some use banana or milk, others rely purely on rice and sugar.
That’s the beauty of it — there’s no single “perfect selroti.” The perfect one is the one that tastes like home to you. For me, it’s the flavor my grandmothers created — slightly sweet, soft inside, with a faint fragrance of fennel and cardamom.
Every Nepali carries a different image of selroti in their mind — the color, the texture, the exact sweetness. What connects us all is the emotion behind it. It’s the taste of family, of festivals, of laughter echoing through the house.
The Nepali Way: Cooking with Andaaj (Eyeballing)
Nepali cooking is often guided by intuition and experience rather than strict measurements. A pinch here, a handful there — that’s the true spirit of Nepali kitchens. This method, called andaaj, may seem imprecise to someone used to measuring cups and grams, but it’s actually an art.
The beauty of andaaj is that it’s flexible, forgiving, and personal. Every family has its own selroti recipe: slightly sweeter, richer, or spicier, each reflecting the tastes and traditions of that household. Trusting your hands and your instincts is not carelessness — it’s how flavors and memories are recreated perfectly, just like they were when we were growing up.
✨ Note: If you’re used to exact measurements, this may feel a little challenging at first. But trust your instincts. Adjust the batter, taste as you go, and feel the rhythm of making it. This is the true Nepali way, and the results are always rewarding.
Ingredients (Rough Measurements — Nepali Eyeballing Style)
Here’s a rough guide to what I used for my first attempt. Remember: these are flexible, because selroti is all about andaaj:
2 cups of rice (soaked overnight)
About ½ tablespoon fenugreek seeds (methi)
Spices (to taste): cinnamon, cardamom, fennel, pepper — you can also add cloves or nutmeg if you like
About 1 cup water — adjust to get a smooth, pourable batter
4–5 tablespoons ghee — adds richness and flavor
Almost 1 cup sugar — more or less, depending on your taste
½ cup semolina or all-purpose flour — helps give selroti structure
Less than ½ teaspoon baking soda — optional, for slight puffiness
Vegetable oil — for frying (amount depends on the size and depth of your pan)
✨ Tip: The batter should be thick but pourable, similar to pancake batter. Don’t worry if it’s not exact — adjustments are part of the Nepali style of cooking.
Steps to Make Selroti
Making selroti is as much about intuition and feeling as it is about following a recipe. Here’s my method:
1.Wash and soak the rice:
Wash the rice 4–5 times until the water runs fairly clear. Add the fenugreek seeds and soak overnight to soften the rice and infuse flavor.
2. Dry the rice slightly:
The next day, discard the water. Spread the rice on a clean surface and let it dry for 1–2 hours. This step ensures the rice isn’t too wet for grinding.
3. Grind the rice:
Grind about 1/3 of the rice coarsely.
Grind the remaining rice into a fine powder.
Mix both together for a slightly chewy yet smooth texture.
4. Add spices, ghee, sugar, and semolina:
Grind cinnamon, pepper, cloves, cardamom, and fennel together.
Add the ground spices, ghee, sugar, and semolina (or all-purpose flour) to the rice mixture.
Rub the mixture between your palms until it forms small clumps — this helps the ghee and sugar coat the rice evenly and the semolina adds body and crispness to the final selroti.
5. Add water gradually:
Slowly add water, checking consistency repeatedly. The batter should be thick but pourable. Test by forming a small selroti shape over the mixture — if it drips too fast, adjust with more rice or let it rest. I add the baking soda in this step. This is optional.
6. Rest the batter:
Cover and leave it for 3–4 hours. This allows flavors to meld and gives the selroti a better texture. After resting, check the consistency again and add water if needed.
7. Heat the oil:
Heat vegetable oil in a deep pan. Optional: In Nepal, a small round bowl is placed in the center to help shape perfect circular selrotis.
8. Form and fry the selroti:
Pour the batter carefully into the hot oil. In Nepal, selroti is shaped either by hand or using a bottle mouth. Since it was my first time, I used a bottle.
Gradually rotate the batter around in a circular motion to form a round selroti.
If necessary, gently use wooden sticks to keep the shape as the selroti cooks.
9. Cook until golden:
Fry on medium heat, turning occasionally, until both sides are golden brown and slightly crispy. I like it golden crispy. Some people prefer it less crispy. After making a few selrotis, you can decide for yourself about how crispy you like your selroti.
10. Serve and enjoy:
Remove from oil, drain briefly, and serve warm. Each bite carries a piece of home and tradition.
🌸 Tip: Don’t stress about perfect shapes. In Nepali homes, selroti comes in all sizes. The taste and memories are what matter most.
Having a perfectly round selroti takes practice. I am happy my first selroti remains unbroken and undamaged. I know the shapes are not perfect yet, but the taste is exactly what I had imagined to get.
Tips for Perfect Selroti
Batter consistency is everything — adjust gradually and test.
Resting the batter improves flavor and texture.
Medium heat is ideal; too hot burns the outside before the inside cooks.
Experiment with spices according to your taste — every household has its unique flavor.
Don’t worry about perfect circles — in Nepal, slightly imperfect selrotis are the most cherished!
Conclusion: Bringing Home to Your Kitchen
Making selroti reminded me that traditions travel with us. Even far from Nepal, I could celebrate Tihar and relive childhood memories through food. Selroti isn’t just a festive treat — it’s a symbol of family, love, and heritage.
Whether you’re cooking for the first time or have made it hundreds of times, the Nepali andaaj method encourages you to trust your hands, taste as you go, and cook from the heart.
So go ahead — try making selroti. It might be your first attempt, but every golden ring you fry is a small celebration of home — a reminder that no matter where you are, Nepal lives on in the flavors you create. ❤️
Find my other recipes including some nepali ones too on my blog here!
