Soak the rice overnight, drain and let it dry by spreading it on a Cotton cloth. Then grind it into flour about 20% of it can be coarsely grounded.

In a big bowl, add the rice flour and whole wheat flour. Mix in all the dry ingredients and mix well.

Then add in the ghee and mix well

Then add in the milk little by little, till it forms a thick batter. Mix thoroughly with your hand, beating it so that you can incorporate air into it. Take little Batter in your fist and take it round like a Jalebi...if the flow is good then it means your batter is almost ready. Cover and rest it for 1- 2 hours.

After rest, the batter looks a little dry as the rice and whole wheat flour has absorbed some liquid, so add little milk, adding one table at a time till you get the desired consistency again do the Jalebi test😀...if the flow is good that means your batter is ready.

Heat oil in a thick pan or Jalebi frying kadai, I have a single sel roti frying pan, in which you can fry only one roti at a time so takes more time. With the help of the disposable water bottle cut into half, we are going to pour the batter into round shape in the hot oil by narrowing down the mouth by pressing with our fingers. Some they do directly with the fist only.

Oil should be hot but not overheated otherwise the sel roti will fry from outside and remain raw inside. So adjust flame accordingly. Depending on the thickness and size of frying vessel, the flame should be adjusted. Once when it fries and firms up a bit you can flip it on the other side with the help of skewer or chopstick. Fry till it turns golden brown in colour. The sel roti should be crispy from outside and soft inside. Serve it with Aloo Dum, Aloo ko achaar, Matar ko achaar and even tea.