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