Karam Gavvalu ~ Easy Diwali Recipes

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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!

Karam Gavvalu is my day 3 snack from Andhra in the BM#104 Sweets & Snacks, while I have another tea time snack from Rajasthan in the Cooking 4 all Seasons.

Week 1 - Sweets (Indian Traditional Sweets)

Day 1 is Arcot Makkan Peda
Day 2 is Burhanpur Jalebi
Day 3 is Ghevar
Day 4 is Motichoor Ladoo
Day 5 is Ghotua Ladoo
Day 6 is Bandar Laddu

Week 2 - Snacks from the same State (Andhra)

Day 1 is Kara Sev
Day 2 is Kobbari Chegodilu

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Step By Step Pictures to make Karam Gavvalu

Karam Gavvalu ~ Easy Diwali Recipes

Ingredients Needed:

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.

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Karam Gavvalu ~ Easy Diwali Recipes

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.

Course Snacks

Cuisine Andhra Pradesh

Keyword Jar Snacks

By Cook Method Deep Fried

Occasion Evening Snack, Picnic, Travel Food

By Diet Kid Friendly

Dish Type Deep Fried Dishes

Author Srivalli

Ingredients

• 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

Instructions

• 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.

Tried this recipe?Mention @Cooking4all or tag #Cooking4all!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104