Karam Gavvalu

Hello Everyone

Today's special recipe is traditional, delicious and crispy KARAM GAVVALU. This gavvalu as the name suggests resembles the shape of shells, it got the name  'Gavvalu'. It takes a great patience to make them to first prepare the dough, then roll them into small rounds and then make them into gavvalu on gavvala peeta and deep fry. But the effort is worth it. Very tasty and they melt in the mouth. This item is from my mother's kitchen.

In my mothers house, when it was our childhood days my mother used give us plate, dove, folk/new comb/gavvala peeta. We children, wash our hands and sit in circle and make the shells. We used to have competition who will make more shells. Everyone of us know how to prepare gvvalu. Children likes this snack item very much. Preparing gavvalu was a team work.

Let us go to prepare karam gavvalu.

Ingredients

• Maida                                         1 cup
• Suji (used for bobbatlu)             1/4 cup
• Red Chilli powder                      1 tbsp
• Hot oil                                        3 tbsp
• Hing                                            1/2 pinch
• Salt to taste
• Oil for deep fry

How I did it

1. Take a bowl, add maida, suji, hing, red chilli powder and salt. Mix well. Add warm oil and mix it with spoon.
2. Make into a smooth dough by adding little by little water.
3. Make sure that the dough should be soft not sticky.
4. Cover it and rest it for 15 to 20 minutes.
5. Apply little oil on your palm, make little rounds  like balls out of dough.
6. Grease oil on gavvala peeta.
7. Place a ball on the gavvala peeta and press downwards with your thump to form in the shape of shell/gavva.
8. Repeat the same for the remaining dough and keep gavvalu in a plate and cover it with wet cloth.
9. Heat the oil in kadai.
10. Drop prepared gavvalu into hot oil gently. Don't use your hand while dropping into oil. Shape of the gavvalu go off.
11. Fry on medium heat both sides till they get into golden brown.
12. Remove onto absorbent paper.

See the taste of tempting gavvalu. Lovely cute gavvalu are ready to eat.

My Notes

• If you dodn't have suji, take normal bombay rava keep the mixey in whipper mode and grind it for couple of minutes and use it.
• I have sprayed little black pepper and salt powder on gavvalu after deep fry. Very tasty.
• After completing 2 or 3 plates of gavvalu only, heat the oil and deep fry them as making of gavvalu takes lot of time.
• If gavvalu are too soft after deep fry, drop them again into oil and deep fry again till crisp.
• Depending on spice level of your children adjust red chilli powder.

Thanks for visiting. If you like my recipe do leave your comments and suggestions.

Yours Kusuma of Kusumas Abhiruchi.