Sel Roti

Instructions

1. First prepare the coarse rice flour. For this, rinse the rice and soak it in water for 24 hours. After soaking, drain the water and spread the rice on a clean cloth or tray. Let it dry completely. Once it's dry, coarsely grind the rice. The texture should be grainy, not smooth. A coarser grind gives the Sel Roti a crispy texture, crucial for achieving the 'kadedaar' (crispy) quality. 
   
2. In a mixing bowl, combine the homemade coarse rice flour with fine rice flour. Then, mix in the sugar and butter. 
   
3. Slowly add water to the mixture, stirring continuously, until you achieve a batter that is smooth and slightly thick but easy to pour. You can also blend the mixture in a blender for a smoother batter. Note: You can adjust the amount of water and sugar to your taste. 
   
4. Cover the bowl and let the batter rest for at least two-three hours for better texture and flavour. 
   
5. Stir the batter well after it has rested to ensure there aren't any lumps. 
   
6. Meanwhile, in a deep frying pan, heat oil over medium heat. Place a small heat-safe bowl or 'diyo' (oil lamp made of mud) downside up in the centre of the pan. This will help form the circular shape of the Sel Roti and will ensure it doesn’t spread too much. 
   
7. Scoop some batter into your palm and gently pour the batter in a circular motion around the bowl in the oil. You could also use a squeeze bottle, glass, or funnel for precision. 
   
8. Fry until the Sel Roti turns golden brown on both sides. Use a stick or skewer to guide and maintain the shape if needed. 
   
9. Once the Sel Roti is cooked, place it on a plate lined with paper towel to absorb any remaining oil. 
   
10. Continue the process for the remaining batter and enjoy!