Mamta
You need a 2 cup of flour, ½ cup milk (or as needed), 1 tsp baking powder, ½ tsp cardamom powder, ½ tsp salt, 2 tbsp. ghee, 1-1½ cups water (adjust to make a dough), Oil for deep frying
Using raw rice instead of rice flour, soak the rice in water for 6 hours, then drain and grind it into a fine paste with a little water to form a smooth batter. You should get a thick, smooth.
Combine rice flour, baking powder, cardamom powder, and salt. Mix well. combine rice flour, baking powder, cardamom powder, and salt. Mix well.
Add milk, a little water at a time to form a thick batter. The dough should not be too runny but should have a smooth & slightly stick that can hold its shape when formed into a ring.
Let the dough rest for about 30 minutes. This helps it bind better and improves the texture.
Heat oil in a deep frying pan or wok. While the oil heats, grease your hands lightly with oil or ghee to prevent the dough from sticking.
Take a small portion of the dough and shape it into a ball. Fry the Selroti on medium heat, turning them occasionally until they are golden brown and crispy on both sides.
Nepali Selroti is ready. Enjoy and serve warm.