GODHUMU GOTTAM | How to make GODHUMU GOTTAM

By Sujatha Ratnala  |  17th Feb 2016  |  
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  • GODHUMU GOTTAM, How to make GODHUMU GOTTAM
GODHUMU GOTTAMby Sujatha Ratnala
  • Prep Time

    20

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

35

0





About GODHUMU GOTTAM

Loaded with goodness of wheat and delicate mild flavors, it melts into the mouth with the heart craving for more. ‘Godhum Gottam’ or ‘Tubes of wheat’ – Mild sweetened wheat dough delicately rolled into shells and deep fried. This recipe credit goes to my co-sister Swetha’s Mom.

GODHUMU GOTTAM is one dish which makes its accompaniments tastier. With the right mix of flavours, GODHUMU GOTTAM has always been everyone's favourite. This recipe by Sujatha Ratnala is the perfect one to try at home for your family. The GODHUMU GOTTAM recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing GODHUMU GOTTAM is 20 minutes and the time taken for cooking is 20 minutes. This is recipe of GODHUMU GOTTAM is perfect to serve 4 people. GODHUMU GOTTAM is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love GODHUMU GOTTAM. So do try it next time and share your experience of cooking GODHUMU GOTTAM by commenting on this page below!

GODHUMU GOTTAM

Ingredients to make GODHUMU GOTTAM

  • Wheat Flour- 3 glasses
  • Sooji Rava- 1 glass
  • Powdered Sugar- 1 glass
  • Warm Ghee - 1/4 glass
  • Rice flour - 2 tsp
  • Salt- 1/2 tsp
  • Oil for Deep frying

How to make GODHUMU GOTTAM

  1. In a mixing bowl, mix all the ingredients into a hard dough. Leave it covered for 30 minutes.
  2. In batches, make ball of small portions equivalent to what is needed for making small rotis.
  3. For making shells - On a greased serrated wood, comb or cutting board, roll out shell like shapes by pressing the ball with thumb and rolling over it. For making tubes: roll into long roti with rolling pin and join the edges to form tubes.
  4. Deep fry in medium till they turn dark brown in colour. Stir occasionally to avoid burning at the bottom.
  5. Leave it to cool on paper towels. Store in an air tight container.

My Tip:

Adding additional ghee will make it soggy. I reduce ghee and add rice flour a bit for hard texture. Make the dough hard initially. If needed, add additional water later on. Or else the shells will spread out without proper shape.

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