做法
- 把泡好的米沥干。与温牛奶、温水一起在搅拌机里打成顺滑米浆——稠度像很稠的可丽饼面糊。
- 倒入碗中。拌入粘米粉、糖、香蕉泥、小豆蔻粉、肉桂粉、肉豆蔻粉、丁香粉、盐和软化酥油。面糊应像浓酸奶;太稠就再加点牛奶。
- 盖好放温暖处发酵 4 小时,最好过夜。面糊应该轻微起泡,带微酸气。
- 深炒锅或 kadhai 烧油至 175 摄氏度——温度至关重要。太热环饼会还没膨起来就焦;太凉则根本不胀。
- 面糊装入裱花袋,1 厘米圆口;或用厚塑料袋剪一个小口。一气呵成挤入热油画一个圆圈(直径约 12 厘米)。面糊会立刻膨起,呈浅金色。
- 用筷子或长叉在 90 秒后翻面——两面都要深金。捞起放沥油架。继续做完。冷透的环饼层叠装入密封盒,可保存 5 天。室温下配酸奶与泡菜当早餐吃。
Common questions
Can 尼泊尔环形炸饼(Sel Roti) be made ahead?
尼泊尔环形炸饼(Sel Roti) is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is 尼泊尔环形炸饼(Sel Roti) spicy?
尼泊尔环形炸饼(Sel Roti) as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 尼泊尔环形炸饼(Sel Roti) vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 尼泊尔环形炸饼(Sel Roti) to make at home?
尼泊尔环形炸饼(Sel Roti) sits at intermediate difficulty — total time about 505 minutes. The ingredients are not unusual but the timing requires attention.
Can 尼泊尔环形炸饼(Sel Roti) be scaled up or down?
This recipe is written for 8 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Sel roti 是尼泊尔节庆甜点——与 Tihar(印度教灯节)和 Dasain(尼泊尔最长节日)联系最紧。每个尼泊尔家庭在这两个节日都会做一大堆 sel roti,送亲戚、奉神。环形象征着循环——有人说代表生命轮回,也有人觉得就像节庆桌上的手镯装饰。发酵是关键;少了它环饼鼓不起来,会硬实致密。现代加都也有商业 sel roti 作坊,但家中自做的版本仍是标准。
