Sel Roti

Method

Whisk together eggs and sugar until pale and creamy, then fold in the melted ghee and crushed cardamom seeds. In a separate bowl, sift together plain flour, rice flour, baking powder and salt. Gently combine the wet and dry ingredients, adding milk gradually to achieve a thick, smooth batter similar to pancake mixture. Heat oil in a deep heavy-bottomed pan to 180°C until a cube of bread browns in 30 seconds. Using a special sel roti mould (circular ring-shaped mould with long handle), dip it briefly into hot oil, then fill with batter and slide into the oil. Fry until golden brown and crispy, approximately 2-3 minutes per side, then remove with a slotted spoon and drain on kitchen paper. Serve warm, ideally whilst still crispy, with yoghurt, jaggery or honey for dipping.