Gola Ruti
A quick and easy Bengali savory crepe made from a simple flour batter and aromatic nigella seeds. These soft, thin pancakes are a breakfast staple, perfect with spicy curries or tangy pickles.
For 4 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Batter
- b.In a large mixing bowl, combine the atta (whole wheat flour), all-purpose flour, nigella seeds, salt, and optional sugar. Whisk the dry ingredients together to ensure they are evenly distributed.
- 2
Step 2
- a.Add Water and Rest
- b.Gradually pour in the water while whisking continuously to prevent any lumps from forming. Continue adding water and whisking until you achieve a smooth, thin, and pourable batter, similar in consistency to crepe batter.
- c.Cover the bowl and let the batter rest for at least 15-20 minutes. This step is crucial as it allows the flour to hydrate fully, resulting in softer rutis.
- 3
Step 3
- a.Heat the Pan
- b.Place a non-stick tawa or a well-seasoned cast-iron skillet over medium heat. Let it heat up properly.
- c.Lightly grease the surface of the tawa with a few drops of oil, spreading it evenly with a paper towel or a piece of onion.
- 4
Step 4
- a.Cook the Gola Ruti
- b.After resting, give the batter a quick stir. If it has thickened, add a tablespoon of water to adjust the consistency.
- c.Pour a ladleful of batter (about 1/4 cup) onto the center of the hot tawa.
- d.Immediately and quickly, swirl the tawa or use the back of the ladle to spread the batter into a thin, even circle, approximately 6-7 inches in diameter.
- e.Cook for about 1-2 minutes, or until the top surface appears set and the edges begin to lift away from the pan.
- 5
Step 5
- a.Flip and Finish
- b.Drizzle a few drops of oil around the edges and on top of the ruti.
- c.Using a thin spatula, carefully flip the ruti. Cook the other side for another minute until light golden-brown spots appear.
- d.Fold the ruti in half or into a quarter and transfer it to a serving plate.
- 6
Step 6
- a.Repeat and Serve
- b.Repeat the process with the remaining batter, lightly greasing the tawa before making each ruti.
- c.Serve the Gola Ruti hot with your favorite curry like Aloo'r Dom, chutney, or a simple pickle.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The batter's consistency is key. It should be thin and pourable, not thick like American pancake batter. It should coat the back of a spoon lightly.
- 2Resting the batter is highly recommended. It makes the rutis softer and more pliable.
- 3Maintain a consistent medium heat. If the tawa is too hot, the batter will cook before you can spread it properly. If it's not hot enough, the ruti will be rubbery.
- 4Use a non-stick pan for the best results, as it prevents sticking and allows for easy flipping with minimal oil.
- 5If the batter thickens while you are cooking, don't hesitate to add a tablespoon or two of water to bring it back to the right consistency.
Adapt it for your goals.
Spicy Version
Add 1-2 finely chopped green chilies, 1 small finely chopped onion, and 2 tablespoons of chopped cilantro to the batter for a savory and spicy twist.
Vegetable LoadedVegetable-Loaded
Make it more nutritious by adding 1/4 cup of finely grated carrots, cabbage, or chopped spinach to the batter.
Crispy TextureCrispy Texture
For a crispier Gola Ruti, replace 2 tablespoons of all-purpose flour with 2 tablespoons of fine semolina (sooji) or rice flour.
Sweet Version (Misti Gola Ruti)Sweet Version (Misti Gola Ruti)
Omit the salt and nigella seeds. Add 1/4 cup of grated jaggery or sugar and 1/4 teaspoon of cardamom powder to the batter for a sweet breakfast or dessert crepe.
Why this is on our healthy list.
Source of Energy
The carbohydrates from both whole wheat and all-purpose flour provide a quick and sustained source of energy, making it an excellent breakfast choice to start your day.
Provides Dietary Fiber
The inclusion of whole wheat flour (atta) contributes dietary fiber, which is essential for good digestion, promoting bowel regularity, and helping to maintain a healthy gut.
Aids Digestion
Nigella seeds (kalo jeere) are traditionally known in Ayurvedic and Bengali cuisine for their carminative properties, which can help alleviate gas, bloating, and indigestion.
Frequently asked questions
Gola Ruti is a traditional Bengali savory crepe or pancake. The name translates to 'liquid bread' (Gola = liquid/batter, Ruti = bread). It's a quick and easy dish made from a simple flour batter, often enjoyed for breakfast or as a snack.