Gavvalu is a delicious snack from Andhra, that is made both as sweet and savory. Gavvalu means shells as it resembles the shape of shells and kids get attracted to it.
The popular version is the Sweet or the Teepi Gavvalu and mostly made during Janmashtami and by some during the Deepavali. I had made the Teepi Gavvalu long back when my SIL had got it for us and when I was checking out what else I can make for this series, this inspired me to take up the spicy version of this snack.
Teepi Gavvalu is the dough rolled out as shells, deep fried and then dipped in sugar syrup. Whereas the Karam Gavvalu has Red chili powder added to the dough and then deep fried.
This snack needs to a special press to roll out as Gavvalu and its called the Gavvalu Peeta or Chekka. Its serrated wooden board on which the stiff small bit of dough is rolled outward. If you don’t have the board, you can use a comb or a fork.
Since you will be pinching out the small tiny dough, this snack takes time to just get the shells done. So we must first get all the shells done and then deep fry in batches.
As we use semolina or rava along with maida, the fried snack turns out a bit crumbly. Since I was cooking a handful of dishes on the day I made these snacks, I only made with one cup of rice flour.
Also, I was so exhausted at the end of the day, that I didn’t have the energy to click pictures. So Konda helped me with clicking all these. The snacks are really very addictive and you can’t stop with just one!
Week 1 – Sweets (Indian Traditional Sweets)
Week 2 – Snacks from the same State (Andhra)
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Step By Step Pictures to make Karam Gavvalu
Karam Gavvalu ~ Easy Diwali Recipes
1 cup Rice Flour
1/2 cup Semolina / Rava
1/4 cup All Purpose Flour / Maida
3 tsp Cooking Oil hot
1 tsp Red Chili Powder
Salt to taste
Cooking Oil for deep frying
How to make Karam Gavvalu
In a wide bowl, take the rice flour, rava, and maida.
Add red chili powder, hot oil, salt and mix well.
Slowly add water and knead it into a slightly stiff dough.
Let it rest for 30 mins. When you are ready to make, knead the dough again and pinch out small bits of dough. Keep it covered until you complete all the dough.
Now roll over the board to form the Shells. Press it with slight pressure and roll it forward, the stiff dough will roll inwards to form a shell. Continue with all the tiny balls you have pinched out.
Heat a Kadai with oil and when hot, simmer to low flame, and deep fry the shells in batches until it turns golden on all sides.
Drain using a slotted ladle to a kitchen towel.
When it cools down, store the shells in an airtight container.