Rinse the rice thoroughly until the water runs clear. Soak it in cold water for at least 5 to 6 hours, or overnight for a smoother batter. This ensures the grains soften properly for grinding.

Drain the soaked rice and transfer it to a blender. Add milk gradually and blend until you achieve a thick, smooth paste. Avoid adding too much liquid at once to maintain the batter’s consistency.

Pour the rice paste into a large bowl. Stir in sugar, mashed banana, ground cardamom, melted ghee, and a pinch of salt. Mix until the sugar dissolves completely and the batter is lump-free.

If the batter feels too thin, add a tablespoon or two of plain flour to bind it better. The ideal texture should be slightly pourable but thick enough to hold its ring shape when fried.

Cover the bowl and let the mixture rest for at least 30 minutes. This helps the flavours develop and allows the rice starch to settle, improving texture during frying.

Pour enough oil or ghee into a deep, wide pan to allow the Sel Roti to float freely. Heat on medium until a small drop of batter sizzles and rises instantly to the surface.

Fill a piping bag, bottle with a small nozzle, or use your hands (traditional method) to form rings directly into the hot oil. Squeeze or pour the batter in a circular motion to create neat doughnut shapes.

Fry one or two rings at a time, turning gently with a stick or tongs. Cook until golden brown on both sides, ensuring the oil is not too hot to avoid uneven cooking.

Remove the Sel Roti and place them on paper towels to absorb excess oil. Allow them to cool slightly so they crisp up further as they rest.

Serve warm or at room temperature with spiced potato curry, yoghurt, or milk tea. Their subtle sweetness pairs beautifully with savoury dishes or morning beverages.