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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
Prepare the Batter
Add Water and Rest
Heat the Pan
Cook the 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.
This bengali recipe takes 30 minutes to prepare and yields 4 servings. At 237.65 calories per serving with 5.72g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
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Flip and Finish
Repeat and Serve
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.
Make it more nutritious by adding 1/4 cup of finely grated carrots, cabbage, or chopped spinach to the batter.
For a crispier Gola Ruti, replace 2 tablespoons of all-purpose flour with 2 tablespoons of fine semolina (sooji) or rice flour.
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.
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.
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.
Nigella seeds (kalo jeere) are traditionally known in Ayurvedic and Bengali cuisine for their carminative properties, which can help alleviate gas, bloating, and indigestion.
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.
A single Gola Ruti, made according to this recipe, contains approximately 120-125 calories. A serving of two pieces would be around 240-250 calories, making it a light meal option.
Gola Ruti can be a moderately healthy option. The use of whole wheat flour (atta) adds fiber. It is relatively low in fat if cooked with minimal oil. To make it healthier, you can increase the proportion of whole wheat flour or add vegetables to the batter.
Yes, you can make it entirely with whole wheat flour (atta). The texture will be slightly denser and less soft, but it will be healthier and equally delicious. You may need to adjust the water quantity slightly.
This usually happens for two reasons: either the batter is too thin, or the pan is not hot enough. Try adding a little more flour to thicken the batter slightly. Also, ensure your tawa is heated to a steady medium temperature before pouring the batter.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm them on a tawa for a minute on each side. They are best enjoyed fresh as they can become slightly chewy upon refrigeration.
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