Sael Roti

Drain the soaked rice and grind it with water into a smooth, thick batter. The batter should be slightly thicker than dosa batter.

Add mashed banana, sugar, cardamom powder, fennel seeds, and a pinch of salt to the batter. Mix well until the sugar dissolves completely.

Let the batter rest for 30 minutes. The batter should be pourable but thick enough to hold a ring shape when poured into oil.

Heat oil in a deep, wide kadai to 170°C. Test by dropping a small amount of batter — it should rise to the surface slowly and sizzle steadily.

Hold a ladle or a perforated spoon with a hole in the centre over the hot oil. Pour a ladleful of batter through the hole in a circular motion to form a ring shape (like a doughnut) directly in the oil.

Alternatively, pour the batter in a circular ring shape directly from the ladle into the oil.

Fry on medium heat for 3–4 minutes until the bottom is golden brown. Flip carefully and fry the other side for 2–3 minutes until evenly golden.

Remove with a slotted spoon and drain on paper towels. The sael roti should be crispy on the outside and slightly chewy inside.

Repeat with remaining batter. Serve warm as a snack or dessert, traditionally during festivals like Tihar and Dashain.