Sel Roti (Fermented rice product)

Wash and soak rice overnight; pound into fine powder. The rice flour supplemented with butter, sugar and some spices are made into batter by adding milk and 2 cups of water, and allowed to ferment for between 4 h during summer and 24 h during winter at room temperature. The leavened batter is squeezed by hand and deposited as continuous ring onto hot edible oil till they become gold brown. Sel roti is served as staple confectionery bread with Shimi ko achar and mutton curry.