Hi guys,

Any tips and idea as to what kind of rice is best for shell roti cooking as well as the Anarasa. I am dying to cook it here in the US. Please let me know.

Thanks in advance.

Tinku

go to chinese/vietname etc store and get chamal from there any kind of moto chamal that works

Get the sticky one.
Soak for couple hours.
Drain it before you grind ( I will give you granule and good for shell)
Get the coffee grinder ( Larger is the better)
Marinate with butter, pinch of salt, brown sugar just enough for sweet taste, milk and pinch of baking soda.
Do not add too much milk first. The more you marinate,  like pitho for roti will be the better.
This will give you a better shell,
Now add water or milk to make it liquid.
Let us know how do you do.  we want to see your expertise.  .

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Never had roti made up of shells (just for the heck of it)!

Btw, to my knowledge, any kind of chaamal works just fine for sel roti. Don't forget to make a good proportion of rice flour (available in any indian store) and grinded rice. For the best result - run hit and trial method! ;)

Aanarasaa: Fine rice flour. Readily available rice flour may not work or may not give you the best result. Nevertheless, g'luck and let us know how your cooking turns out! :)

* Moments just flashed back!

Happy Dashain to everyone! :)

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