About The Author
Hello! From Chuchura (in Hooghly District) and a foodie, I created this blog with a mission to preserve the food of the land; with a message to encourage and promote clean and real food. I hope you enjoy and gain out of this blog, happy reading!
Looking forward to read and hear your feedback.
I did not have gola ruti while growing up, and hence I did not know about this until I stumbled upon this dish during my research for easy and quick recipes.
This will perhaps be the easiest and quickest, yet one of the most delicious recipes that I will ever cover on this subject.
Laid Out – Note the Onions, Chilies, and Tomatoes 
Quarter View of the Wheat Based Crepe 
Note the sharp brown edges of the gola ruti 
4 pieces of Gola Ruti stacked, just like a chapati/roti 
Angular Shot of the Whole Wheat Crepe
Depending on my appetite, I can adjust and even refrigerate the extra batter. This dish can be had for breakfast, lunch, snacks or dinner.
One of those recipes that are made to satisfy your hunger pangs without the need for you to engage yourself in more than 10 minutes of preparation.
How to Make Gola Ruti
This dish does not require a side dish.
However, if you still want some, you can have this with ketchup, honey, chocolate syrup, maple syrup and even sweet curd.
This is a healthy dish that you make with wheat flour. You can however, replace this with common flour.
Note
The equipment & ingredient quantity provided in this recipe is to assist you in cooking this dish. Feel free to experiment with your ingredients. Remember that we all have different set, size & shape of kitchen tools in our pantry.
Equipment
- Mixing Bowl
- Flat-bottomed wok, or dosa/chapati pan
- Spoon
- Ladle and Spatula
- Kitchen Knife
Ingredients
- 1 cup wheat flour yields 6-7 pieces
- 1 pc medium-sized onion
- 1 pc green chilly
- 1/2 pc tomato optional
- 2 pc egg optional
- 1/2 tsp salt or to taste
- 2 tsp sugar optional
- 1.5 cup water
- 4 tsp oil
- 1/2 cup milk optional
Instructions
Preparation for Gola Ruti
- Chop the onions finely
- Finely chop the tomato
- Slice the green chilly, remove the seeds and finely chop the same
- In a mix bowl, take all the ingredients mentioned in the Ingredients list – wheat flour, egg, chopped tomato, chopped onion and green chilly, salt and sugar
- Give this mixture a nice whisk with a spoon
- Add water in phases, mix properly and ensure that there are no lumps
- The final mixture should not be heavy and not too light
- Allow to rest for 5-10 minutes
Making Process
- Heat a flat bottomed pan
- Add in oil and allow the oil to smoke
- Take a spoonful of the mixture and add it to the pan. Using the spoon, you can give it a round shape, however, it does not really matter
- Allow this to cook and do not touch unless you see the outer edges getting brown
- When the outer edges of the gola ruti turns brown, use a spatula very carefully to flip it to the other side
- Allow this to cook for a minute or so. Take this off the pan
- Repeat the same process for the remaining batter
- Serve hot with salad, ketchup and/or honey
Notes
- A flat bottomed pan is mandatory for this recipe. You can use a flat bottomed wok, or a chapati tawa or a dosa pan
- I have used a tea cup normally used in Indian homes for measurement of wheat flour and water
- If you do not use milk, add twice the amount of water as wheat flour. So for 1 cup of wheat flour, you will need to add 2 cups of water for the right consistency of gola ruti batter
- A non-stick pan makes the work very easy, but not mandatory. The end result is still good if your pan not non-stick. Indeed, I always prepare it in a normal flat bottomed pan that is not of non-stick material
- The batter should not be thick. A thick batter will result in a thick gola ruti which will not be tasty. The batter should have a thin consistency. Remember, the best ruti is thin, and you can see through
- Most importantly, do not lose heart if the first ruti does not come out good and sticks to the pan. This is normal and happens with me at times. You will notice that the end results get better from the second time.
- Tomatoes are optional. If you do not have tomatoes, you should not replace with ketchup
- Eggs are optional, so is sugar. These enhance the flavor of the dish. Also sugar provides a caramelizes the end result with a golden brown color
- Milk is optional too, however, the presence of milk makes a lot of difference
- Once you have put a spoonful of the batter on the pan, allow it to get cooked. Do not try to flip it, else it might get spoilt. Look out for browning on the outer edges of the ruti. Once you see the browning, try to carefully use a spatula to flip it over to the other side
- This dish does not require any side dish. You can however eat this with ketchup, sweet curd, honey, chocolate syrup