Wednesday, 6 December 2017

Gulgula/Doughnut made of whole wheat-Traditional recipe of Odisha

Gulgula/Doughnut made of whole wheat-Traditional recipe of Odisha

Preparation Time:5mins
Cooking Time: 7 Minutes
Total Cooking Time :12 minutes

Gulgula were very popular snack in our childhood days!And those who have sweet tooth must be loving it!.

But now when ever I visit my hometown, I rarely find gulgula available with any snack counter(road side thella wala's)! I bet those who have tasted gulgula must be in love with it...specially if any one from 90's.So thought to share our traditional recipe with you all...

Gulgula is a traditional sweet made in different regions of India. While no longer popular in the market places, it is traditionally made on specific festive occasions in rural areas.Traditionally they were made with jaggery.

As gulgula's are traditionally made with Jaggery in my version i have substituted it with brown sugar! I will share a how to get perfect rounds in the description.

Course: Appetizer
Cuisine: East India
Servings: 4 person


Wheat flour - 1 cup
Brown Sugar-1/3 Cup
Fennel seeds 1tsp
Baking soda 1 pinch
Water 1/3 Cup
Oil for frying
Salt to taste

  • Take a mixing bowl add all the dry ingredients first
  • Slowly add water and mix with help beater or fork(it helps in preventing forming of lumps)
  • The consistency of the batter should be like cake batter(adjust water accordingly)
  • Place a fry pan or kadhai add oil and once the oil is heated
  • Once the oil is heated take a spoon (serving spoon or soup spoon) and place the batter slowly in kadhai!
  • Now with help of ladle, batter to puff up 
  • When it has fully puffed up, flip it till it become a light brown in color on the both the sides
  • Now  transfer onto a casserole with tissue paper to absorb excess oil from Gulgula.
  • Repeat the procedure with the reaming dough balls.
  • Serve hot with chutney's/sauce of your choice!

Thank you all for visting my blog!!
Will be back soon with a few more sweet dish with my twist!!!

No comments:

Post a Comment