Cinnamon-Sugar Sel Roti with Spanish Hot Chocolate Dip

Method

1. Mix the rice flour, sugar, baking powder, salt and cardamom in a bowl. In another bowl, mash the banana finely with a fork and stir in the milk and melted ghee, then pour onto the dry ingredients and whisk until smooth; it should fall from a spoon in a thick, unbroken ribbon. This quick batter needs no soaking. Let it rest for 20 min so the flour can hydrate.

   Add in this stepRice flour (fine, dry) 120 gSugar (for the batter) 30 gBaking powder ¼ tspSalt 1 pinchGround cardamom ¼ tspRipe banana ½Milk (for the batter) 110 mlGhee or melted butter 1 tbsp

2. Mix the coating sugar and cinnamon on a wide plate.

   Add in this stepSugar (for coating) 2 tbspGround cinnamon 1 tsp

3. In a small 14 cm saucepan, whisk the chocolate milk, cornflour and sugar while still cold. Set over medium-low heat heat and, once steaming, add the chopped chocolate and stir constantly for 3 min, until thick like custard. Turn off the heat; keep stirring as it catches easily.

   Add in this stepMilk (for the chocolate) 150 mlCornflour (cornstarch) 1 tspSugar (for the chocolate) 2 tspDark chocolate (55–70% cocoa) 60 g

   medium-low heat

4. Pour oil into a dry 20 cm deep pot, no more than a third full, and heat on medium heat for 8 min to 175 °C. A drop of batter should bubble and rise within 2–3 seconds. Stay by the oil.

   Add in this stepVegetable oil for deep-frying 0.6 L

   medium heat

5. Fill a squeeze bottle or piping bag with the batter and, close to the oil, pour small rings 8–10 cm across. Fry on medium heat for 1 min 30 sec, until golden underneath, then flip and fry 1 min more. Fry 2 or 3 at a time, 8 in total.

   medium heat

6. Drain for just 30 seconds, then roll each ring in cinnamon sugar while still hot; once cool the sugar won't stick. Serve with the warm chocolate in small cups for dunking.