Wednesday, September 10, 2008

First Blog Anniversary, Gavvalu & Chekodilu

Hi Friends! It’s been one year since I have started my blog…Thank you all friends for your sweet comments and suggestions…I have learnt a lot of things through blogging and got some awards from some of our friends, Prajusha of


Thanks again to you Prajusha and Kitchen flavours!
Gavvalu (Sweet Shells)


Maida or plain flour-4 cups
Sooji-2 tablespoons
Greated jaggery-2 cups
Cardamom powder-5
Salt-a pinch
Oil for deep fry


Making the shells…

1. Mix the maida and sooji in a big bowl and salt.
2. Make into a tough dough using two tablespoons ghee or oil and sufficient water.
3. Let it leave for 15 minutes and divide into small berry sized balls.
4. Apply oil on a wooden shell maker and place a ball on it and press it with your thumb to make a shell.
5. Do the same with the remaining balls and heat the oil in a wok or kadai on a medium flame.
6. Fry all the shells until they turn brown in colour and melt the jaggery in a heavy bottmed vessel.
7. Filter the melted jaggery liquid to avoid sand or small stones in jaggery. Transfer it into the previous vessel and boil it until you get a thick syrup.
8. To check whether the syrup is ready, take little bit water in a bowl and add a spoon of syrup. Then the syrup forms into a soft ball.
9. Add cardamom powder and turn off the stove. Mix the fried shells with the syrup and let them cool.
10. Now the delicious gavvalu are ready…store them in an air tight container…



Rice flour-2 cups
Maida-2 cups
Azvine-1 teaspoon
Sesame seeds-1 tablespoon
Salt-1 teaspoon
Ghee-1 tablespoon
Oil for deep fry


How to make the rings…

1. Sieve the flours together ina mixing bowl and keep aside.
2. Heat four cups of water (use the same cup that you measured the flours) in a thick bottomed vessel ona medium flame.
3. While boiling add salt, slightly crushed azvine, sesame seeds, one tablespoon ghee and one tablespoon oil.
4. Lower the flame and add the flour to the boiling water by continuous stirring to avoid forming lumps.
5. Allow it to cool for 1 hour.
6. Apply oil on your palms and take a small ball of dough.
7. Make a rope using your palms and make a ring with your right pointer finger.
8. Finish making the rings and heat the oil in a frying pan.
10. Let them cool and store in an air tight container. These crispy rings will keep for one week…


Uma said...

Happy blog anniversary! Congrats on the awards too. Gavvalu and chegodilu look so delicious.


congrats,on ur awards and ur one year milestone.....The snacks u hav posted are my favourite...we call it seepu sedai and Maida rings...:)

Kitchen Flavours said...

Big bear hug to congratulate u on first blog anniversary. Where is the party dear? Gavvalu and chekodilu all time favourites for me. Looks yum yum.

Menu Today said...

Hi Vijaya,

Happy blog anniversary:-) Congrats on getting many awrds!!!!! Great!!!!
Both looks nice

Daily Meals said...

Thank you Uma!

Thank you Raks Kitchen!

Thank you Kitchen Flavours!

Thank you Menu Today!

Bhawna said...

Congratulations, happy blog anniversary Vijaya.
Ur snacks looks really welcoming and tasty, i'm making tea, get ur snacks we'll have a nice evening.

aparna said...

I love gavvalu, but i don't have wooden thing to do it on. Can you please suggest an alternative to this? I really want to try this recipe.Congrats on 1 yesr milestone and awards.

Daily Meals said...

Thank you Bhawna! I am getting ready for tea:)

Hi Aparna! If you don't have a wooden gavvalu maker, you can use a brand new comb instead.

Hima said...

These remind me childhood days vijaya. Thanks for sharing recipes

Daily Meals said...

Thank you Hima!