Sel roti (Nepali: सेल रोटी) is a traditional Nepalese[1] ring-shaped sweet fried dough made from rice flour.

[2] It is mostly prepared during Dashain and Tihar, widely celebrated Hindu festivals in Nepal as well as Darjeeling, Kalimpong and Sikkim regions in India.

Sel roti is made from a batter of rice flour, water, sugar, ghee, and spices which is then deep-fried in cooking oil.

Babari is made of the same batter but is cooked like a pancake on a shallow griddle while sel roti is ring shaped and deep fried on a karahi.

The dough is poured by hand in a ring shape into boiling oil and cooked on medium heat (around 348 °F to 373 °F) until it turns light brown on both sides.

Two metallic or wooden sticks (known as jhir in Nepali language), each about 1 foot (30 cm) long, are used for turning the dough while cooking.