Ramroch
A savory pancake from Jammu's Dogra cuisine, Ramroch is made with a simple batter of gram flour and whole wheat flour. Lightly spiced with carom seeds and turmeric, it's a quick, wholesome breakfast or snack. Perfect with a side of yogurt or pickle.
For 4 servings
Prepare the Batter
1.In a large mixing bowl, combine the besan (gram flour), atta (whole wheat flour), ajwain (carom seeds), turmeric powder, red chili powder, and salt. Whisk them together to ensure the spices are evenly distributed.2.Slowly pour in the water, whisking continuously to prevent lumps. Continue adding water and whisking until you have a smooth, pourable batter. The consistency should be similar to that of a crepe or dosa batter—not too thick, not too thin.3.Stir in the finely chopped coriander leaves, if using.4.Cover the bowl and let the batter rest for at least 10 minutes. This allows the flours to hydrate fully, resulting in a softer Ramroch.Cook the Ramroch
1.Place a non-stick tawa (griddle) or a cast-iron skillet over medium heat. Let it get properly hot.2.Grease the tawa with about 1/2 teaspoon of ghee. You can spread it evenly with a spatula or a piece of onion.3.Once the tawa is hot, pour a ladleful (about 1/4 cup) of the batter onto the center.4.Using the back of the ladle, quickly spread the batter in a circular motion to form a thin pancake, about 6-7 inches in diameter.5.Drizzle a few drops of ghee around the edges of the Ramroch. Cook for about 1-2 minutes, or until the top surface looks set and the edges start to crisp up and lift slightly from the tawa.6.Carefully slide a spatula underneath and flip it over. Cook the other side for another 1-2 minutes until it has golden-brown spots.7.Remove the cooked Ramroch from the tawa and place it in a casserole dish or on a plate covered with a cloth to keep it warm and soft.Repeat and Serve
1.Repeat the process with the remaining batter, greasing the tawa lightly before making each Ramroch.2.Serve the hot Ramroch immediately with plain curd (yogurt), mango pickle, or a fresh mint chutney.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a perfectly smooth batter, you can use a hand blender for a few seconds after mixing.
- 2The tawa temperature is crucial. If it's not hot enough, the batter will stick. If it's too hot, it will cook too fast on the outside. Test with a few drops of water; they should sizzle and evaporate quickly.
- 3If your batter becomes too thick upon resting, add a tablespoon or two of water to adjust the consistency.
- 4For a crispier texture, spread the batter thinner and cook for a little longer on each side.
- 5Stacking the cooked Ramroch in a covered container steams them slightly, ensuring they stay soft until serving time.
Adapt it for your goals.
Add Vegetables
For a more nutritious version, add 1/4 cup of finely chopped onions, tomatoes, or grated carrots to the batter.
Increase SpiceIncrease Spice
Add 1-2 finely chopped green chilies or 1/2 teaspoon of ginger-garlic paste to the batter for an extra kick of flavor.
Herb VariationsHerb Variations
Instead of coriander, try using finely chopped mint leaves or kasuri methi (dried fenugreek leaves) for a different aroma.
Why this is on our healthy list.
Rich in Protein and Fiber
The combination of gram flour (besan) and whole wheat flour (atta) provides a good amount of plant-based protein and dietary fiber, which aids in satiety and muscle maintenance.
Aids Digestion
The inclusion of ajwain (carom seeds) is known in traditional medicine to help with indigestion, bloating, and gas, making this dish gentle on the stomach.
Provides Sustained Energy
The complex carbohydrates from whole wheat flour release energy slowly, keeping you full and energized for longer, preventing sudden spikes in blood sugar levels.
Frequently asked questions
Ramroch is a traditional savory pancake from the Dogra cuisine of the Jammu region in India. It's made from a simple batter of gram flour (besan) and whole wheat flour (atta), seasoned with spices like ajwain and turmeric.
