RULANVA DHODDAK with LAUKI (Savory semolina pancakes)

RULANVA DHODDAK with LAUKI, an instant Indian savory pancake with semolina and Indian squash called “Dudhi” or “Lauki” or "Bottle Gourd"; a perfect healthy breakfast/snack to enjoy with chutney/Pickles/butter/ghee etc.!

My mornings are always the best time as I do get up a bit earlier than my husband and after my yogasanas, by the time it is 7:30 to 8 AM, I am famished!

If there is a large bowl of prepared idli/dosa batter, then yayyy! I just need to make a quick coconut chutney or if I feel too lazy or am absolutely famished, I enjoy fresh idlis or dosas with my homemade dry spicy chutney powder drizzled with oil.

Or, it could be just some fresh or toasted sandwiches or even just toast and butter/peanut butter etc., maybe some Matar Poha or Mixed Vegatable Upma or savory semolina pudding.

But my all time favorite is this savory, instant Konkani style semolina/suji pancake which we call Rulanva (suji) Dhoddak/Bhakri/Pancake.,which my Mom used to make just before I left for school or college during my childhood.

But, I will tell you a secret. I used to hate these pancakes which she used to serve drizzled with ghee or sometimes fresh homemade butter; was totally on the “diet” train which most teenagers are don’t you think?

But, they are healthy, instant, nutritious and so tasty as I find now, that I used to just gobble them up and rush out for my daily school jaunt.

Today, can you believe, it is my favorite, favorite morning breakfast treat which I make almost at least once a week! Bonus points for the quick and easy recipe to make this!

Now, WHAT IS RULANVA DHODDAK/BHAKRI:

These are instant south Indian Konkani style savory semolina pancakes which need no fermentation; just mix and cook pancakes which are slightly on the thicker side as compared to the regular Indian dosas.

Semolina or “rulanv” as we call it is mixed with a dash of whole wheat flour (helps in binding), salt and a pinch of sugar (optional), along with, according to the original recipe, a blitzed mixture of grated coconut and fresh green chilies/serrano peppers.

The best part according to me is the couple of teaspoons of jeera or cumin seeds that we mix in which elevates the flavor several notches!

Unlike regular dosas, as the batter is on the slightly thicker side, you need to pat it on the hot griddle (reduce the temperature while doing this) using your hands into this round rustic pancake/bhakri which has those finger indentations; the sign of a typical homemade bhakri/dhoddak!

If you are not too fond of this hand thing, just dilute it a bit and using a ladle, pour the batter on the griddle and spread gently until slightly thick and round.

Roast on both sides using oil or ghee and enjoy topped with fresh ghee (my Mom’s way of enjoying this), white homemade butter or like I enjoy, with a side of Indian pickles and sometimes when indulgent, some granulated sugar on the side; yes, weird but mine, my brother's and now my younger son's way of enjoying it; I guess a genetic thing?

RULANVA DHODDAK WITH LAUKI (Indian squash/bottle gourd):

After I found out I have this minor heart ailment, coconut usage has been reduced a bit. And, when I found that Dudhi/Lauki/bottle gourd which is one of the healthiest, most nutritious and low calorie wonder vegetable especially for heart patients or to reduce cholesterol, I decided to use that instead of coconut to nourish my dhoddak.

Just grate peeled lauki into the dhoddak batter along with finely chopped green chilies (if you need the spice and heat) or sometimes when I am lazy, I just chop it up and blitz the lauki chunks with green chilies before mixing in with the semolina and whole wheat flour.

If you cannot find bottle gourd, you can use the good old cucumber; just peel and grate into the batter; grating gives a lovely texture to the pancake/dhoddak/bhakri!

Or, if you love zucchini, grate that in too! Now, isn’t that a healthier option?

But if you are very fond of coconut (like I am being a coastal foodie from Mangalore), feel free to stir that in along with lauki or just only coconut if you cannot find or do not like that vegetable. I do that too!

Love including Ragi Flour/Finger Millet flour in your diet? Then stir in some ragi flour into the batter and make the bhakris! Great way to sneak millets into your family diet!

See, so many options!

Anyway, just make these guys; so easy, healthy, nutritious and a totally lazy person kinda breakfast with tasty savory pancakes as a bonus!

SERVING SUGGESTIONS:

These pancakes/dhoddaks/bhakris are best eaten with a blob of white butter or a drizzle of ghee on top (yumm!!) but I avoid these for obvious reasons and just dip it in my favorite Indian pickle or some chutney or dry chutney powder on the side.

If you have some curry leftover from the previous night, that is even better, although not a traditional way in our cuisine; Konkani cuisine!

So, do make these easy, savory, instant Rulanva Dhoddak or semolina pancakes soon foodies and do let me know how you liked it by sharing your versions on my Facebook page, on Instagram (@curryandvanilla16) by tagging me or leave a thought or comment in the comment box below.

Enjoy Foodies and Happy Cooking!

Here are some more breakfast ideas for you to enjoy:

to name a few from my blog

Now, let us check out how to make this easy, delicious, healthy and Instant Rulanva Bhakri or savory semolina pancakes:

Yum

RULANVA DHODDAK with LAUKI (Savory semolina pancakes)

Prep Time: 15 minutes

Cook Time: 15 minutes

Serving Size: 2

An instant Indian savory pancake with semolina and Indian squash called “Dudhi” or “Lauki” or "Bottle Gourd"; a perfect breakfast/snack to enjoy with chutney/Pickles/butter etc.!

Ingredients

1 cup suji/semolina/rava
¼ cup wheat flour
1 tsp jeera/cumin seeds
1 cup chopped lauki/bottle gourd
2 green chilies/jalapeno/serrano
2 tbsp finely chopped cilantro/coriander leaves
1 tsp sugar or more as needed (optional)
Salt to taste
Oil for shallow frying

Instructions

In a large mixing bowl, add the semolina, wheat flour and jeera.
Peel, chop and blend lauki with the green chilies to a fine paste adding a bit of water. (Or, you can grate it too and stir in with finely chopped chilies).
Add this paste to the bowl along with about 1 to 1 ½ cups of water to make a thick batter; rest 5-10 minutes. This allows the semolina to absorb water and the batter becomes thicker.
Just before making dhoddak/bhakri/pancakes, stir in salt to taste and sugar; mix well.
Add more water to make a flowing batter but still a bit thick.
Heat an iron griddle or pan and when hot, either pat on the griddle or spoon a ladle or two of batter and spread like you would any dosa or uttapam. Keep it a bit on the thicker side.
Drizzle oil along the edges and a bit on top, cover and cook on medium heat until the top is cooked and just dry.
Flip the pancake and cook on the other side until both the sides are brown and the pancake is slightly crisp yet soft.
Remove from pan; make as many dhoddaks/bhakris or pancakes as you need; this batter serves 2.
Enjoy hot, soft, slightly crisp and delicious Suji Pancakes or Rulanva Dhoddak with a side of any chutney, pickles (Indian) or even chutney powder. Traditional way is to drizzle with ghee and enjoy!

Notes

Adjust seasonings and spices according to personal preference.

The same recipe can be followed to make suji pancakes with coconut.

Instead of lauki, you canuse cucumber or zucchini (same quantity) or grated coconut; about ¼ cup.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://curryandvanilla.com/rulanva-dhoddak-with-lauki-savory-semolina-pancakes/

Step-wise Instructions to make Rulanva Dhoddak/Bhakri:

In a large mixing bowl, add the semolina, wheat flour and jeera.

Peel, chop and blend lauki with the green chilies to a fine paste adding a bit of water.

Add this paste to the bowl along with about 1 to 1 ½ cups of water to make a thick batter; rest 5-10 minutes. This allows the semolina to absorb water and the batter becomes thicker.

Just before making dhoddak/bhakri/pancakes, stir in salt to taste and sugar; mix well.

Add more water to make a flowing batter but still a bit thick.

Heat an iron griddle or pan and when hot, spoon a ladle or two of batter and spread like you would any dosa or uttapam. Keep it a bit on the thicker side.

Drizzle oil along the edges and a bit on top, cover and cook on medium heat until the top is cooked and just dry.

Flip the pancake and cook on the other side until both the sides are brown and the pancake is slightly crisp yet soft.

Remove from pan; make as many bhakris or pancakes as you need; this batter serves 2.

Enjoy hot, soft, slightly crisp and delicious Suji Pancakes or Rulanva Dhoddak with a side of any chutney, pickles (Indian) or even chutney powder. Traditional way is to drizzle with ghee and enjoy!