Wash and soak the rice overnight and the next day drains the water.

In a blender, add the drained rice, ghee, cardamom powder, and sugar and blend it to a smooth paste. Add water little by little so that you get a thick batter.

Remove the batter to a bowl and using a ladle whip it up for a while, so it becomes light and fluffy.

Heat oil in a wide pan. Using a ladle, pour the batter in a circle shape into the hot oil. Let it cook on one side and then flip it to the other side using a bamboo stick (or a chopstick).

Make sure that you cook these on low flame to get evenly browned and crispy texture.

Once it is cooked all the way around, drain it on a paper towel-lined dish.

Store Sel Roti in an airtight container once they cool down completely.