GODHUMU GOTTAM | How to make GODHUMU GOTTAM

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By Sujatha Ratnala
Created on 17th Feb 2016
  • GODHUMU GOTTAM, How to make GODHUMU GOTTAM
GODHUMU GOTTAMby Sujatha Ratnala
  • GODHUMU GOTTAM | How to make GODHUMU GOTTAM (5 likes)

  • 0 reviews
    Rate It!
  • By Sujatha Ratnala
    Created on 17th Feb 2016

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, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Sujatha Ratnala. GODHUMU GOTTAM is a dish which demands no explanations, it's a whole world of flavour in itself. GODHUMU GOTTAM is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of GODHUMU GOTTAM by Sujatha Ratnala is perfect to serve 4 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing GODHUMU GOTTAM.

  • Prep Time20mins
  • Cook Time20mins
  • Serves4People
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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