Gram Flour – ½ cup

Water – 30 ml.

Green Chillies – 2 nos.

Ginger – ½ ” piece

Oil -4 tblsp.

Salt – to taste

Asafoetida-a pinch

Coriander leaves – 1 tblsp.

Juice of ½ lime

Tomato (optional – medium sized) – 1 no.

Mint Leaves-finely chopped-1 tbsp.(optional)


1.)    In a vessal, mix gram flour , water and 1tbsp. of oil to make a thick batter of pouring consistency.

2.)    Add all the remaining ingredients except oil. The ingredients added (green chillies, ginger, coriander leaves, tomato) have to be chopped finely. Mix the batter thoroughly.

3.)    Heat a griddle on a medium flame. Spread 1 tsp. oil evenly on it. Spread half the batter evenly on the griddle. Add oil on the sides of the spread out batter. Allow it to cook.

4.)    Turn the Garari around and let it cook on both the sides. Cook till it is golden brown in colour.

5.) Repeat the process with the remaining batter.

To serve

Garari can be served hot or cold and can be accompanied with Tomato ketchup or Dharan ji Chutney. It is usually served for dinner as an accompaniment.

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3 Responses to “GARARI”

  1. archana says:

    Hello Bharat and Deepa,

    First let me congratulate you both on the commendable job that you have done. This web site is very useful for todays younger generation.

    I hope you dont mind me commenting on one of your recepies-Garari.
    I think along with corriander leaves, if we also add mint leaves it will enhance the flavour. We also must add hing and oil in the batter.


  2. Jyoti says:


    Just something my mother-in-law adds to the garari is yogurt water to the batter, gives the garari a nice tangy taste.

  3. kavita says:

    My mom adds a little bit of lemon/lime juice too. It gives that khatta taste to garari along with teekha and karara!

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