Selroti is prepared from well-mixed fermented rice batter, which is deep fried, ring-shaped, spongy, pretzel-like product commonly eaten as confectionery bread in religious festivals and special occasions.

During selroti preparation, overnight soaked rice is pounded into fine powder and supplemented with wheat flour, butter, sugar, milk and some spices to make thick batter and allowed to ferment for 4-10 h at room temperature.

Fig.7 Flow sheet of traditional method of Selroti preparation.

The leavened batter is squeezed by hand and deposited as continuos ring onto hot edible oil till they become gold brown. Selroti is served as staple confectionery bread with pickle and meat.

The batter is fermented by spp. of yeasts and lactic acid bacteria.