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Karam Gavvalu In Bangalore

From: 411.60189.00

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Karam Gavvalu In Bangalore


  • All-purpose flour or Maida – 1 cup
  • Ghee or hot oil – 2 tablespoons
  • Baking soda – a pinch (optional)
  • Red Chilli Powder
  • Curry Leaves
  • Salt to taste.
  • Water as required
  • Oil for deep fry.


  1. Add all-purpose flour, salt, ghee, Chili powder, and baking soda to a bowl and mix well.
  2. Add water little by little and knead it into a soft dough. It should be similar to the consistency of chapati dough.
  3. Divide it into equal-sized small balls. 
  4. Flatten each of them separately on the Gavvalu mold and roll it one fold like a finger size.
  5. Repeat the same for the remaining balls and keep them aside.
  6. Heat a pan with oil for deep fry and fry these pieces until they turn light brown.
  7. Transfer the fried pieces and place them on a strainer or tissue cloth to remove the excess oil. 
  8. Please switch off the flame and add the fried Curry leaves on top of it. 
  9. It can stay fresh for two weeks if stored in an airtight container.

Story/History of Recipe

Gavvalu is originally from Andhra Pradesh, India. This recipe has two variations – one is the sweeter version, and the other is the spicy version. The Telugu word ‘Gavvalu’ in English means shells as the dough is flattened on the specific Gavvalu mold, which gives it the stripes, which is then rolled into the shape of a shell and soaked in sugar/jaggery syrup, whereas in the spicy version red chili powder is added to the dough itself and rolled into gavvalu and deep fried. This traditional sweet and Karam gavvalu has an easy and simple recipe and is prepared for special occasions and festivals like Sankranti, Diwali, and Gokulastami(Janamastami).


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