Sel Roti

Ingredients

• 5.28 tbsp Sugar
• 1 pcs Banana
• 0.5 tsp Green Cardamom
• 2 tbsp Ghee
• 750 ml Soybean Oil
• 0.25 tsp Salt
• 2 cups Rice Flour
• 1 cups Milk
• 0.125 tsp Cloves

Method

1. Whisk {rice_flour}, {sugar}, {salt}, {green_cardamom}, and {cloves} in a bowl. Mash {banana} until smooth, then whisk in {milk} and {ghee} to make a thick but pourable batter with no lumps.
2. Cover the batter and let it rest at room temperature until slightly aerated and looser, which helps the {sel_roti} fry lighter and absorb less oil.
3. Heat {soybean_oil} with a little {ghee} in a deep, wide pan over medium heat until it reaches frying temperature and a drop of batter rises quickly without darkening too fast.
4. Pour the rested batter in a thin ring into the hot fat, keeping the pan uncrowded so the rings hold their shape. Fry over medium heat, turning once, until deep golden, crisp at the edges, and cooked through the center.
5. Lift the sel roti onto a rack or paper towels, let excess fat drain briefly, then serve warm for the best crisp edge and tender middle.