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Rice Donut, Nepali Style
3 cups Basmati rice, soaked for a few hours
3 cups soft butter
1 cup sugar
1 tsp. vanilla extract
1 Tbls. ground cardamom
1/4 cup almond nuts
1/4 cup cashew nuts
2 Tbls. grated coconut
3 cups chilled whole milk
1 tsp. salt
1 liter cooking oil
Powdered sugar for dusting


In a blender, grind soaked rice, grated coconut, almond and cashew nuts into a coarse paste.

In a large bowl, combine ground rice, butter and sugar; mix well. Add vanilla extract and salt; incorporate well. Start adding milk gradually to the rice-butter mixture, constantly stirring. The end result should yield a batter with consistency similar to that for pancakes.

Heat oil. Pour some of the batter into a baking pipe. Pipe out the mixture into oil so that you have created an enclosed circle. Allow frying until the oil side of Selroti is golden brown; turn over on the other side. Remove from oil once both sides are cooked to golden brown and crispy. Place on a sheet of paper towel to absorb excess oil. Continue frying until all the batter is finished.

To serve, place two Selrotis on a plate; dust them with powdered sugar.

Preparation Time: Serves:
Recipe Origin: Nepal
Submitted by:
Tulsi Regmi, Ph.D.
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