Sel Roti with Yogurt and Honey

Ingredients

• 2 cuprice flour
• 2 tbspall-purpose flour
• 3 tbspsugar
• 1 pieceripe banana
• 0.75 cupwhole milk
• 0.25 cupwater
• 0.5 tspfennel seeds
• 0.25 tspcardamom powder
• 0.25 tspsalt
• 2 cupoil or ghee for frying
• 1.5 cupplain full-fat yogurt
• 3 tbsphoney

Method

1. 1

   Mash the ripe banana thoroughly in a large mixing bowl until completely smooth with no lumps.

2. 2

   Add rice flour, all-purpose flour, sugar, fennel seeds, cardamom powder, and salt to the mashed banana and mix well.

3. 3

   Gradually pour in the milk and water, stirring continuously to form a smooth, thick, pourable batter — it should flow like a thick pancake batter, not too runny.

4. 4

   Let the batter rest for 10 minutes while you heat oil or ghee in a deep, wide pan over medium-high heat until it reaches about 170°C (340°F).

5. 5

   To shape the sel roti, pour the batter in a circular ring motion directly into the hot oil using a squeeze bottle, a zip-lock bag with a corner snipped off, or a ladle with a steady pour — make rings about 5–6 inches in diameter.

6. 6

   Fry each ring for about 2–3 minutes per side, turning carefully with tongs, until golden brown and crispy on the outside.

7. 7

   Remove and drain on paper towels. Fry in batches, keeping finished sel roti warm.

8. 8

   Divide the plain yogurt into four small bowls and drizzle honey generously over each portion.

9. 9

   Serve the hot, crispy sel roti immediately alongside the yogurt and honey for dipping or drizzling.