Andhra Pradesh

Bellam gavvalu

Name: Bellam gavvalu
Total time: 1 h
Yield: 8 servings
Cuisine: Andhra
Ingredients: 1 2/3 cups maida (all-purpose flour, plain flour); 1 1/2 tbsp ghee; Water, about 1/3 cup plus 2 tbsp; Cooking oil (vegetable oil), for frying, about this much is absorbed; 3/4 cup grated jaggery; 1/2 tsp cardamom

Little shell shaped dough bites fried crisp and coated in jaggery. Sankranti's crunchy nibble.

60 minTime

3 gProtein each

mildSpice

Shells for Sankranti1 chapter · 1 min read

Make it your way

Grandma's wayFried dough shells coated in jaggery.

The original

241kcalsame

3 gproteinsame

1 gfibresame

60minutessame

Classic bellam gavvalu.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)1⅔ cups

Ghee1½ tbsp

Waterabout 1/3 cup plus 2 tbsp

Cooking oil (vegetable oil)for frying, about this much is absorbed

Jaggery¾ cup, grated

Cardamom½ tsp

Method

4 steps

1Rub ghee into maida and knead with water into a firm dough.
2Roll small balls and press each on a gavvalu board or fork, rolling it into a ridged shell.
3Fry on medium heat until crisp and golden.
4Cook jaggery with 2 tbsp water to the hard ball stage, add cardamom and toss the shells until coated. Separate as they cool.

Serve it like this

Pile in a bowl or steel dabba and serve with tea; they stay crisp for a week.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Andhra Pradesh

Bellam gavvalu

Little shell shaped dough bites fried crisp and coated in jaggery. Sankranti's crunchy nibble.

60 minTime

3 gProtein each

mildSpice

Shells for Sankranti1 chapter · 1 min read

Make it your way

Grandma's wayFried dough shells coated in jaggery.

The original

241kcalsame

3 gproteinsame

1 gfibresame

60minutessame

Classic bellam gavvalu.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)1⅔ cups

Ghee1½ tbsp

Waterabout 1/3 cup plus 2 tbsp

Cooking oil (vegetable oil)for frying, about this much is absorbed

Jaggery¾ cup, grated

Cardamom½ tsp

Method

4 steps

1Rub ghee into maida and knead with water into a firm dough.
2Roll small balls and press each on a gavvalu board or fork, rolling it into a ridged shell.
3Fry on medium heat until crisp and golden.
4Cook jaggery with 2 tbsp water to the hard ball stage, add cardamom and toss the shells until coated. Separate as they cool.

Serve it like this

Pile in a bowl or steel dabba and serve with tea; they stay crisp for a week.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Bellam gavvalu

Make it your way

Ingredients

Method

Bellam gavvalu

Make it your way

Ingredients

Method

Make it a meal