Karam Gavvalu Recipe | Krishna Jayanthi Recipes | Janmashtami Recipes

Gavvalu is a unique snack native to the region of Andhra.Gavvalu in Telugu means Shells, as they resemble the shape of shells , this snack got its name as Gavvalu.There are two variations to this recipe - one is the sweeter version and the other is the spicy version. The sweeter version is basically where the plain dough is rolled to the shape of gavvalu and deep fried and dipped in sweet sugar syrup whereas in the spicy version red chili powder is added to the dough itself and rolled into gavvalu and deep fried. I love both the versions - sweet and spicy and today I would share the spicy version of Gavvalu. Gavvalu is a favourite to Lord Krishna and is a very good item to prepare for Gokulashtami(Janmashtami).
Also check out other Janmashtami recipes here for more ideas.

One need to have a Gavvalu Peeta(Chekka) which is a serrated wooden board specifically designed for this purpose. But if you do not have it you can use either a new comb or back side of a big fork to prepare this. This takes lot of time to prepare as the process of rolling them into small rounds and them rolling them again on the gavvalu peeta to attain the shape of it. One needs to be patient to prepare this or if you have some one to help it would be easy to prepare. You can try with a small portion initially if you want to give it a try. Usually it is prepared with a mix of maida(plain flour) and rice flour but my mom uses chiroti rava(a finer variety of rawa) as it makes these gavvalu more tastier and crispy. However I mentioned few pointers in the notes,please go through before you prepare them and adapt the recipe as per your requirements. These Gavvalu are quite addictive and I would like to warn you ahead that you would finish the whole batch soon once it is prepared.

Check out other Diwali savouries in my blog here:

• Avarekalu Mixture | Hyacinth Bean Snack - Bangalore special 
• Butter Murukku | Benne Murukku
• Chakli | Murukku -easy version
• Chekkalu/Thattai/Savory Rice Crackers
• Garlic Karasev | Lahsun Sev
• Karam Gavvalu - Andhra Special
• Kodubale | Kodbale
• Mullu Murukku | Manugupoolu | Magizhampoo Murukku
• Nippattu | Nippat Recipe
• Oma Podi | Plain Sev | Senagapindi Karapusa
• Poha Chiwda
• Plain Ribbon Pakoda | Easy Ribbon Murukku
• Ribbon Pakoda | Ribbon Murukku | Nada Karasu 
• Sago Murukku | Saggubiyyam Murukkulu
• Spicy Diamond Cuts
• Spicy Sev | Kara Sev
• Thenkuzhal | Thengolu | Thenkolalu Murukku 

Also check out the wide collection of Diwali Sweets Recipes and Payasam/Kheer Varieties.

Karam Gavvalu | Spicy Gavvalu Recipe:

Shelf life:15-20 days

Prep time: 25-30 mins | Cooking time: 20 mins | Total time: 45-50 mins

Cuisine: Andhra | Category: Snacks/ Savouries

Ingredients:

1 1/2 cups Homemade Rice flour

1 cup fine Chiroti Rava(or regular sooji, see notes)

1/2 cup Maida(plain flour)

1 big ladle(4 tbsp roughly) hot Oil

2 tsp Red chili powder

Salt to taste

Oil, to deep fry

Method:

• Mix Rice flour, maida and chiroti rawa in a bowl.
• Add red chili powder, hot oil and required amount of salt to the flour mixture and mix well.
• Add water slowly and knead it into a slightly stiff dough.
  

  
• Leave it aside for 15-20 mins.
• Pinch a small portion of it and make into very tiny balls and arrange them on a kitchen napkin or on a plate.
  

  
• Now roll it on the serrated gavvalu mould or a new comb or a big fork as shown in the picture.This process is bit time consuming to make in large portions. It is bit easy if you have the gavvalu chekka(wooden mold) , if you do not have it use the back side of the fork or a clean comb. Apply oil to the comb initially so that the dough would not stick to it. Arrange them on a plate before frying. Prepare all the gavvalu before you fry as the rolling process takes time. If you do not have patience to roll them in the shape of gavvalu you can deep fry the small rounds as they are, even they taste delicious.
  

  
• Meanwhile heat oil in a kadai for deep frying. Add the prepared gavvalu and deep fry them on low-medium flame until they are crisp and golden brown in color. Do not over load the kadai with more balls at once, deep fry them in small batches. If you fry them on HIGH flame they would get burnt outside and remain uncooked inside.
• Drain them in a kitchen napkin.

Store them in air-tight container and serve them along with a tea/coffee or munch them as they are.

Notes:

1. Chiroti rawa(very fine variety of rawa also called as Holige rawa) makes these balls very crisp and also have nice texture. If you do not get it you can use normal rava,just pulse it in mixer for a couple of times and use it in the recipe.
2. You can replace chiroti rawa with maida if you do not get it. But the chiroti rava makes it more crispier.
3. You can even add a tbsp. of sesame seeds to the dough. It adds to the taste.

Also check out other Janmashtami recipes here for more ideas.

Also check out the wide collection of Diwali Sweets Recipes and Payasam/Kheer Varieties.

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