Ingredients with Measurements:
- 1 cup rice flour
- 1/4 cup all-purpose flour
- 1/4 cup semolina
- 1/4 cup grated coconut
- 1/4 cup jaggery
- 1/4 tsp cardamom powder
- 1/4 tsp salt
- 1/2 cup water
- Oil for deep frying
Special equipment needed:
- Deep frying pan
- Slotted spoon
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, all-purpose flour, semolina, grated coconut, jaggery, cardamom powder, and salt. Mix well.
2. Gradually add water and knead the mixture into a smooth dough.
3. Heat oil in a deep frying pan over medium heat.
4. Take a small portion of the dough and shape it into a small cone or gavvalu shape.
5. Gently drop the shaped dough into the hot oil and fry until golden brown.
6. Remove the fried gavvalu bonda using a slotted spoon and place them on a paper towel to remove excess oil.
7. Serve hot or cold.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for frying
Serving size:
Makes 15-20 gavvalu bonda
Nutritional information:
Calories: 90
Fat: 3g
Carbohydrates: 14g
Protein: 1g
Sodium: 50mg
Sugar: 5g
Substitutions for ingredients:
- Instead of jaggery, you can use brown sugar or honey.
- You can use coconut oil or vegetable oil for frying.
Variations:
- You can add chopped nuts like almonds or cashews to the dough mixture.
- You can add raisins or chopped dates for a sweeter taste.
Tips and tricks:
- Make sure the oil is hot enough before frying the gavvalu bonda.
- Do not overcrowd the frying pan, fry in batches.
- If the dough is too dry, add a little more water. If it is too wet, add a little more rice flour.
Storage instructions:
Store the gavvalu bonda in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the gavvalu bonda in a preheated oven at 350°F for 5-7 minutes.
Presentation ideas:
Serve the gavvalu bonda on a platter with a sprinkle of powdered sugar.
Garnishes:
Sprinkle powdered sugar or chopped nuts on top.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Serve with coconut chutney or tomato chutney.
Troubleshooting advice:
- If the gavvalu bonda is too hard, reduce the cooking time.
- If the gavvalu bonda is too soft, increase the cooking time.
Food safety advice:
Make sure the oil is not too hot to avoid burning the gavvalu bonda.
Food history:
Gavvalu Bonda is a traditional South Indian snack that originated in Andhra Pradesh.
Flavor profiles:
Sweet and nutty.
Serving suggestions:
Serve as a snack or dessert.
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Region: Indian