Gola Ruti

Add Water and Rest

• 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.
• 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.

Heat the Pan

• Place a non-stick tawa or a well-seasoned cast-iron skillet over medium heat. Let it heat up properly.
• 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.

Cook the Gola Ruti

• After resting, give the batter a quick stir. If it has thickened, add a tablespoon of water to adjust the consistency.
• Pour a ladleful of batter (about 1/4 cup) onto the center of the hot tawa.
• 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.
• Cook for about 1-2 minutes, or until the top surface appears set and the edges begin to lift away from the pan.

Flip and Finish

• Drizzle a few drops of oil around the edges and on top of the ruti.
• Using a thin spatula, carefully flip the ruti. Cook the other side for another minute until light golden-brown spots appear.
• Fold the ruti in half or into a quarter and transfer it to a serving plate.

Repeat and Serve

• Repeat the process with the remaining batter, lightly greasing the tawa before making each ruti.
• Serve the Gola Ruti hot with your favorite curry like Aloo'r Dom, chutney, or a simple pickle.