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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":488,"pronunciation":518,"substitutions":519,"slug":532,"title":533,"shortTitle":534,"nativeName":535,"countrySlug":536,"region":537,"baseServings":538,"prepMinutes":539,"cookMinutes":539,"restMinutes":500,"difficulty":540,"course":541,"diet":545,"mainIngredients":549,"images":550,"keywords":560,"publishedAt":567,"updatedAt":567,"authorSlug":568,"summary":569,"localeSlug":532,"alternates":570},[394,397,400,403,406],{"answer":395,"question":396},"It can be, and many people do, but soaked whole rice ground fresh holds far more water and gives a chewier, moister ring with a crisp shell. Packet rice flour is milled dry, absorbs less, and produces a drier and more crumbly result. If you use flour, rest the batter for several hours so it hydrates properly.","Why is sel roti not made with rice flour?",{"answer":398,"question":399},"Two usual causes: the batter was too thin, so it spread across the oil instead of holding a raised ring, or the oil was below about 165C, which lets the batter absorb fat before the crust sets. Thicken with a little rice flour, get the oil to 170C and test one ring before frying the rest.","Why did my sel roti come out flat and greasy?",{"answer":401,"question":402},"No. The traditional method is pouring from the fingers in one continuous circle, and it takes practice. A squeeze bottle, a piping bag with a wide opening or a small jug with a spout gives a cleaner circle straight away and changes nothing about the taste or texture.","Do I have to pour it freehand?",{"answer":404,"question":405},"It is festival food above all, made in large batches at Tihar and Dashain and exchanged between households, though shops and roadside stalls sell it year-round as a breakfast or tea-time item. It is also common at weddings and other gatherings where food has to be prepared ahead and travel well.","When is sel roti eaten in Nepal?",{"answer":407,"question":408},"Yes. It contains no wheat at all — the structure comes entirely from ground rice, and the puff comes from beaten-in air and a short natural fermentation. Check that the frying oil has not been used for wheat batters if you are cooking for someone with coeliac disease.","Is sel roti gluten-free?",[410,411,412,413,414,415],"Soak the rice until a grain crushes to smooth paste between your fingers — usually 8 hours. Underhydrated rice grinds gritty and the ring stays hard.","Grind with as little water as you can manage. A thin batter spreads into a flat lace instead of a raised ring and drinks oil.","The batter should fall from a spoon in a thick unbroken ribbon that holds its line on the surface for a second or two before sinking back in.","Keep the oil around 170C. Too hot and the outside darkens before the middle sets; too cool and the ring goes heavy and greasy.","Fry one test ring before committing the batch. Adjust with a spoonful of water or a spoonful of rice flour, then carry on.","Pour from a jug or a squeeze bottle if your hand is unsteady — the traditional freehand pour is not worth ruining a batch over.","🍩","Sel roti is not a doughnut, whatever it looks like. There is no wheat, no yeast packet and no kneading: rice is soaked overnight, ground with sugar and a little ghee into a thick, pourable batter, left to sour for a few hours, then poured in a continuous circle straight into hot oil by hand. The ring puffs, sets and turns deep reddish-brown in a couple of minutes, coming out crisp and slightly glassy on the outside and dense and faintly chewy within. The flavour is mild — rice, sugar, cardamom, the whisper of ferment — which is why it is eaten with sour yogurt or a sharp potato pickle rather than alone.","Sel roti belongs to festival cooking, and the reason is storage. Rice is the one thing a Nepali household has in quantity, and deep-frying a sweetened rice batter turns it into something that keeps for days without refrigeration in a cold hill house. That matters at Tihar and Dashain, when families cook in bulk, travel to their ancestral village, feed a stream of visitors and exchange food between houses over the better part of a week. Sel roti is made in enormous batches on those days, strung on a cord or stacked in a covered basket, and handed out to children, relatives and neighbours long after the frying is done. At Bhai Tika it is part of what a sister gives her brother alongside the tika and the garland.\n\nThe technique is old and unfussy. Rice is washed, soaked overnight until a grain crushes to paste between finger and thumb, then ground — traditionally on a stone quern, now almost always in a wet grinder or blender — with just enough water to make a batter that ribbons off a spoon. Sugar, ghee, cardamom and sometimes a mashed banana go in, and the mixture is beaten hard and left to stand. That standing time is doing real work: wild fermentation puts a faint sourness into the batter and produces the gas that makes the ring puff instead of sitting flat and greasy in the oil. Households that fry sel roti every year keep a little batter back from one batch to start the next.\n\nSimilar fried rice rings turn up across the eastern Himalaya — Nepali-speaking communities in Sikkim, Darjeeling and Bhutan make it identically, and the dish travelled with them rather than being invented separately. What is specifically Nepali is the ritual weight it carries: it is one of the few dishes whose absence from a Tihar table would actually be remarked on. The pouring is the skill, and it is genuinely learned by watching. A steady hand takes the batter round in one unbroken circle and lifts cleanly at the join; a nervous one produces a comma, and the household eats the comma without complaint.","Sel roti keeps 3 to 4 days at room temperature in a covered basket or tin, which is exactly what it was designed to do. It stiffens as it sits; a few seconds in a dry pan or a hot oven brings the crisp edge back. Refrigeration makes it hard and stale-tasting, so avoid it. Fried rings freeze well for a month and reheat straight from frozen in a hot oven. Uncooked batter should be fried the same day — past about twelve hours the ferment turns properly sour and the rings taste tangy rather than mild.",[421,422,423,424],"Uses soaked whole rice ground fresh, which no packet of rice flour reproduces.","Builds in a real fermentation rest so the rings puff rather than sit flat and oily.","Gives a batter consistency test you can actually check before the oil is hot.","Explains the freehand pour, which is the only genuinely difficult part of the dish.",[426,427,428,429],"Blender or wet grinder","Deep heavy pan or karahi","Slotted spoon","Squeeze bottle or jug (optional)",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},10,52,1,18,130,4,310,[439],"Thick sour yogurt, aloo achar or a bowl of goat curry, with black tea alongside.",[441,444,447],{"name":442,"description":443},"Plain festival sel","Rice, sugar, ghee and cardamom only — the version most households fry at Tihar, meant to be eaten with yogurt or aloo achar rather than as a sweet on its own.",{"name":445,"description":446},"Banana sel roti","A ripe banana mashed into the batter for extra sweetness, colour and a softer crumb. Popular in shops because the rings brown more readily.",{"name":448,"description":449},"Savoury sel","Sugar cut right back and salt increased, giving a mildly savoury ring served with meat curry or pickle rather than at the sweet end of the meal.",[451,457,460,465,470,474,478,481,484],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},500,"rice","white rice, soaked 8 hours or overnight","g","Batter",{"qty":458,"name":459,"unit":455,"group":456},150,"sugar",{"qty":461,"ref":462,"name":463,"unit":464,"group":456},3,"ghee","ghee, melted","tbsp",{"qty":466,"ref":467,"name":468,"unit":469,"group":456},100,"milk","milk, plus more as needed","ml",{"qty":433,"ref":471,"name":472,"unit":473,"group":456,"optional":8},"banana","ripe banana, mashed","piece",{"qty":433,"ref":475,"name":476,"unit":477,"group":456},"cardamom","ground green cardamom","tsp",{"qty":479,"name":480,"unit":477,"group":456,"optional":8},0.25,"ground cloves",{"qty":482,"name":483,"unit":477,"group":456},0.5,"salt",{"qty":433,"name":485,"unit":486,"group":487},"neutral oil, for deep-frying","l","To fry",[489,492,497,501,504,507,510,514],{"text":490,"title":491},"Rinse the rice until the water runs almost clear, then cover it generously with cold water and leave it for at least 8 hours. A soaked grain should crush to a smooth paste between your finger and thumb with no gritty core.","Soak the rice",{"tip":493,"text":494,"title":495,"timerSeconds":496},"Add liquid a spoonful at a time. You can always loosen a stiff batter, but a thin one is hard to rescue.","Drain the rice thoroughly and grind it in batches with the sugar, ghee and just enough milk to keep the blades moving. Work it until completely smooth — 4 to 5 minutes — stopping to scrape down the sides so no whole grains escape.","Grind to a thick batter",300,{"text":498,"title":499,"timerSeconds":500},"Scrape the batter into a bowl and beat in the cardamom, cloves, salt and the mashed banana if using. Whip hard with a whisk or your hand for 3 to 4 minutes to work air through it, which is what lifts the ring in the oil.","Season and beat",240,{"text":502,"title":503},"Cover the bowl and leave it in a warm place for 4 hours, or overnight somewhere cool. The batter should smell faintly sour and show small bubbles on the surface when you stir it, and it will have thickened slightly.","Rest and ferment",{"text":505,"title":506},"Lift a spoonful and let it fall back. It should drop in a thick unbroken ribbon that rests on the surface for a second before merging in. Loosen with milk or firm up with a spoonful of rice flour until it behaves that way.","Check the consistency",{"text":508,"title":509},"Heat the oil in a deep pan to about 170C — a drop of batter should rise and sizzle steadily rather than spitting. Pour one test ring, fry it through and taste for sugar, salt and texture before committing the batch.","Heat the oil and test one",{"tip":511,"text":512,"title":513},"If a ring breaks, leave it. Nudging a soft ring before the crust sets tears it apart.","Pour the batter into the oil in a continuous circle about 12 cm across, working from a squeeze bottle or from your cupped hand, and lift cleanly where the circle closes. Fry two or three at a time so the oil stays hot.","Pour the rings",{"text":515,"title":516,"timerSeconds":517},"Cook for about 90 seconds until the underside is deep reddish-brown, turn once with a slotted spoon and give it another minute. Lift onto a rack rather than paper so both sides stay crisp, and repeat with the rest of the batter.","Fry and drain",90,"sel ROH-tee",[520,524,528],{"note":521,"swap":522,"original":523},"Faster and workable, but the texture is noticeably drier and more crumbly. Rest the flour batter for at least four hours so it hydrates and ferments a little.","Fine rice flour whisked with warm water","Freshly ground soaked rice",{"note":525,"swap":526,"original":527},"Ghee gives the toasted note and helps the crust crisp. Oil works and keeps the batter dairy-free; butter browns faster, so drop the oil temperature slightly.","Neutral oil or melted butter","Ghee",{"note":529,"swap":530,"original":531},"Banana is a common household addition for softness and aroma, not a fixed ingredient. Without it the ring is a little firmer and the rice flavour reads cleaner.","Omit, or use 2 extra tbsp sugar","Banana","sel-roti","Sel Roti (Nepali Fermented Rice Ring Bread)","Sel Roti","सेलरोटी","nepal","Nationwide, strongest in the hills",6,30,"medium",[542,543,544],"bread","breakfast","snack",[546,547,548],"vegetarian","gluten-free","nut-free",[453,462,475],[551,554,556,558],{"alt":552,"src":553},"Stack of golden-brown Nepali sel roti rings of fried fermented rice batter beside a bowl of yogurt","\u002Fimages\u002Frecipes\u002Fsel-roti\u002Fhero.jpg",{"alt":552,"src":555},"\u002Fimages\u002Frecipes\u002Fsel-roti\u002Fhero-16x9.jpg",{"alt":552,"src":557},"\u002Fimages\u002Frecipes\u002Fsel-roti\u002Fhero-4x3.jpg",{"alt":552,"src":559},"\u002Fimages\u002Frecipes\u002Fsel-roti\u002Fhero-1x1.jpg",[561,562,563,564,565,566],"sel roti","nepali rice bread","fermented rice ring","tihar food","nepali festival bread","fried rice bread","2026-08-21","dishroute-kitchen","A ring of soaked, ground and lightly fermented rice batter poured freehand into hot oil, crisp at the edge and chewy inside — the bread Nepali households make at Tihar and Dashain.",{"en":571},"\u002Frecipe\u002Fsel-roti",{"items":573,"total":431,"page":433,"limit":848,"hasMore":849},[574,609,641,670,697,725,753,780,811,821],{"slug":575,"title":576,"shortTitle":577,"nativeName":578,"countrySlug":536,"region":579,"baseServings":538,"prepMinutes":580,"cookMinutes":581,"restMinutes":580,"difficulty":582,"course":583,"diet":585,"mainIngredients":588,"images":592,"keywords":602,"publishedAt":567,"updatedAt":567,"authorSlug":568},"aloo-achar","Aloo ko Achar (Nepali Sesame Potato Pickle)","Aloo ko Achar","आलुको अचार","Kathmandu Valley and the hills",20,25,"easy",[584],"side",[586,546,547,587,548],"vegan","dairy-free",[589,590,591],"potato","sesame-seeds","lemon",[593,596,598,600],{"alt":594,"src":595},"Bowl of Nepali aloo ko achar with yellow-dressed potato chunks, cucumber batons and chopped cilantro","\u002Fimages\u002Frecipes\u002Faloo-achar\u002Fhero.jpg",{"alt":594,"src":597},"\u002Fimages\u002Frecipes\u002Faloo-achar\u002Fhero-16x9.jpg",{"alt":594,"src":599},"\u002Fimages\u002Frecipes\u002Faloo-achar\u002Fhero-4x3.jpg",{"alt":594,"src":601},"\u002Fimages\u002Frecipes\u002Faloo-achar\u002Fhero-1x1.jpg",[603,604,605,606,607,608],"aloo ko achar","nepali potato pickle","sesame potato salad","nepali achar","timur","dal bhat side",{"slug":610,"title":611,"shortTitle":612,"nativeName":613,"countrySlug":536,"region":614,"baseServings":436,"prepMinutes":580,"cookMinutes":615,"difficulty":540,"course":616,"diet":618,"mainIngredients":619,"images":623,"keywords":633,"publishedAt":640,"updatedAt":640,"authorSlug":568},"aloo-tama","Aloo Tama (Nepali Potato and Bamboo Shoot Curry)","Aloo Tama","आलु तामा","Kathmandu Valley",45,[617],"main",[586,546,547,587,548],[620,589,621,622],"bamboo-shoots","turmeric","onion",[624,627,629,631],{"alt":625,"src":626},"Bowl of Nepali aloo tama curry with potato chunks, bamboo shoot strands and black-eyed peas in yellow broth","\u002Fimages\u002Frecipes\u002Faloo-tama\u002Fhero.jpg",{"alt":625,"src":628},"\u002Fimages\u002Frecipes\u002Faloo-tama\u002Fhero-16x9.jpg",{"alt":625,"src":630},"\u002Fimages\u002Frecipes\u002Faloo-tama\u002Fhero-4x3.jpg",{"alt":625,"src":632},"\u002Fimages\u002Frecipes\u002Faloo-tama\u002Fhero-1x1.jpg",[634,635,636,637,638,639],"aloo tama","bamboo shoot curry","newari food","fermented bamboo","nepali curry","black-eyed peas","2026-08-20",{"slug":642,"title":643,"shortTitle":644,"nativeName":645,"countrySlug":536,"region":614,"baseServings":436,"prepMinutes":580,"cookMinutes":580,"restMinutes":646,"difficulty":540,"course":647,"diet":649,"mainIngredients":650,"images":655,"keywords":665,"publishedAt":640,"updatedAt":640,"authorSlug":568},"newari-choila","Choila (Newari Spiced Grilled Buffalo)","Choila","छोयला",15,[648],"appetizer",[547,587,548],[651,652,653,654,621],"chicken","ginger","garlic","green-chili",[656,659,661,663],{"alt":657,"src":658},"Bowl of Newari choila, charred buffalo cubes coated in red mustard oil with chiles and cilantro","\u002Fimages\u002Frecipes\u002Fnewari-choila\u002Fhero.jpg",{"alt":657,"src":660},"\u002Fimages\u002Frecipes\u002Fnewari-choila\u002Fhero-16x9.jpg",{"alt":657,"src":662},"\u002Fimages\u002Frecipes\u002Fnewari-choila\u002Fhero-4x3.jpg",{"alt":657,"src":664},"\u002Fimages\u002Frecipes\u002Fnewari-choila\u002Fhero-1x1.jpg",[666,636,667,668,607,669],"choila","grilled buffalo","mustard oil","nepali appetizer",{"slug":671,"title":672,"shortTitle":673,"nativeName":674,"countrySlug":536,"baseServings":436,"prepMinutes":580,"cookMinutes":615,"difficulty":540,"course":675,"diet":676,"mainIngredients":677,"images":680,"keywords":690,"publishedAt":640,"updatedAt":640,"authorSlug":568},"nepali-dal-bhat","Dal Bhat Tarkari (Nepali Lentils, Rice and Vegetable Curry)","Dal Bhat Tarkari","दाल भात तरकारी",[617],[546,547,548],[678,453,589,679,621],"lentils","cauliflower",[681,684,686,688],{"alt":682,"src":683},"Nepali dal bhat plate with rice in the centre, lentil soup, potato and cauliflower curry and pickle","\u002Fimages\u002Frecipes\u002Fnepali-dal-bhat\u002Fhero.jpg",{"alt":682,"src":685},"\u002Fimages\u002Frecipes\u002Fnepali-dal-bhat\u002Fhero-16x9.jpg",{"alt":682,"src":687},"\u002Fimages\u002Frecipes\u002Fnepali-dal-bhat\u002Fhero-4x3.jpg",{"alt":682,"src":689},"\u002Fimages\u002Frecipes\u002Fnepali-dal-bhat\u002Fhero-1x1.jpg",[691,692,693,694,695,696],"dal bhat","nepali lentils","tarkari","rice and lentils","nepali thali","everyday nepali food",{"slug":698,"title":699,"shortTitle":700,"nativeName":701,"countrySlug":536,"region":702,"baseServings":436,"prepMinutes":703,"cookMinutes":646,"difficulty":582,"course":704,"diet":705,"mainIngredients":706,"images":709,"keywords":719,"publishedAt":640,"updatedAt":640,"authorSlug":568},"dhido","Dhido (Nepali Buckwheat and Millet Mush)","Dhido","ढिँडो","Middle hills",5,[617,584],[586,546,547,587,548],[707,708],"buckwheat","millet",[710,713,715,717],{"alt":711,"src":712},"Dark mound of Nepali dhido buckwheat mush in a brass bowl beside a bowl of sour green soup","\u002Fimages\u002Frecipes\u002Fdhido\u002Fhero.jpg",{"alt":711,"src":714},"\u002Fimages\u002Frecipes\u002Fdhido\u002Fhero-16x9.jpg",{"alt":711,"src":716},"\u002Fimages\u002Frecipes\u002Fdhido\u002Fhero-4x3.jpg",{"alt":711,"src":718},"\u002Fimages\u002Frecipes\u002Fdhido\u002Fhero-1x1.jpg",[698,720,721,722,723,724],"buckwheat mush","millet porridge","nepali hill food","gluten free staple","nepali staple",{"slug":726,"title":727,"shortTitle":728,"nativeName":729,"countrySlug":536,"region":702,"baseServings":436,"prepMinutes":580,"cookMinutes":730,"difficulty":540,"course":731,"diet":733,"mainIngredients":734,"images":736,"keywords":746,"publishedAt":640,"updatedAt":640,"authorSlug":568},"gundruk-ko-jhol","Gundruk ko Jhol (Nepali Fermented Greens Soup)","Gundruk ko Jhol","गुन्द्रुक को झोल",35,[732],"soup",[586,546,547,587,548],[589,735,621,653],"tomato",[737,740,742,744],{"alt":738,"src":739},"Bowl of Nepali gundruk ko jhol, dark sour greens soup with potato cubes and soybeans in yellow broth","\u002Fimages\u002Frecipes\u002Fgundruk-ko-jhol\u002Fhero.jpg",{"alt":738,"src":741},"\u002Fimages\u002Frecipes\u002Fgundruk-ko-jhol\u002Fhero-16x9.jpg",{"alt":738,"src":743},"\u002Fimages\u002Frecipes\u002Fgundruk-ko-jhol\u002Fhero-4x3.jpg",{"alt":738,"src":745},"\u002Fimages\u002Frecipes\u002Fgundruk-ko-jhol\u002Fhero-1x1.jpg",[747,748,749,750,751,752],"gundruk","fermented greens soup","nepali soup","sour soup","bhatmas","hill food",{"slug":754,"title":755,"shortTitle":756,"nativeName":757,"countrySlug":536,"region":614,"baseServings":436,"prepMinutes":758,"cookMinutes":581,"restMinutes":539,"difficulty":540,"course":759,"diet":760,"mainIngredients":761,"images":764,"keywords":774,"publishedAt":640,"updatedAt":640,"authorSlug":568},"nepali-momo","Momo (Nepali Steamed Dumplings with Tomato Achar)","Momo","मम",50,[617],[587],[762,763,622,735,590],"flour","ground-beef",[765,768,770,772],{"alt":766,"src":767},"Pleated Nepali momo dumplings in a steamer tray beside a bowl of red tomato-sesame achar","\u002Fimages\u002Frecipes\u002Fnepali-momo\u002Fhero.jpg",{"alt":766,"src":769},"\u002Fimages\u002Frecipes\u002Fnepali-momo\u002Fhero-16x9.jpg",{"alt":766,"src":771},"\u002Fimages\u002Frecipes\u002Fnepali-momo\u002Fhero-4x3.jpg",{"alt":766,"src":773},"\u002Fimages\u002Frecipes\u002Fnepali-momo\u002Fhero-1x1.jpg",[775,776,777,778,607,779],"momo","nepali 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