Venna Goolilu


Hi..this venna goolilu is my one of my favorite snack is preservable… it can be made as a sweet /snack item.


Normal snack:-

Rice flour (raw rice/wet rice) 2 cups

(Actual recipe is with raw rice flour..but i made with wet rice flour n it came out superb)

Salt to taste

Butter  1/4th cup

Chana dal 3 spoons , soaked in water for 30 minutes.


  • Mix the soaked chana dal ( senaga pappu ) , butter ( venna poosa) in   flour with enough salt
  • Heat a glass of water in a bowl by adding enough salt in it..when the water comes to full boil , off the flame n immediately pour them little by little in the flour and try to mix the flour and make it into dough using wooden or steel spoon…take care not to use hand immediately as the water is boiling water…
  • When the temperature in the dough is touchable , then use hand n mix it well n make it into big ball..cover it n keep it aside for 10 mints.
  • After 10 mints, take some plates grease them with oil …make round balls out of the dough n place them in the plates..When one plate is completely filled with balls..cover it up and place the remaining balls in another plate…like this make the dough into small balls..
  • Heat oil n deep fry them in medium flame to nice color..
  • This goolilu will be very tasty..though we didnt add any spice to them..they will be very very tasty. 🙂

Sweet  snack:-

Rice flour 2 cups

salt to taste

butter 1/4th cup

jaggery 1 cup


  • Here the procedure is same as said till we fry the roundings (golilu)..the only thing is we wont use chana dal in this item.
  • when we are done with frying…we have to mix them with jaggery syrup ( bellam pakam)..grate the gaggery n add little water jus to melt it n keep on stove..stir it  occasionally..the jaggery melts in water boils..gradually it becomes thick…for this the sugar should be test the correct consistency..take a spoon of syrup and pour it in water bowl..instead of melting in the water..if it remains like solid n if u can touch it n make it to ball then it is good indication that the consistency is right..
  • when the syrup starts becoming thick n u hav to be very will soon becomes very thick..when it comes to right the flame n pour these golilu/ roundings in the syrup n mix well so that the sweet is coated well around each rounding…mix it well n remove them to a plate so that they will cool down..
  • These roundings in the syrup may stick to one another..don't worry..once they r cool..they will separate…3 or 4 can stick together..that’s fine…but if they stick in heap..jus separate them when they r warm.


The main problem with making this delicious item is , some of the roundings/golilu may blast while please be careful while frying them..don't stand very near to stove..if they blast the hot oil drops may split on u  and around stand bit away..and always keep in mind that they may blast…

Some times if more than few starts blasting the flame n cover the oil pan with some plate or that the oil drops wont split around the careful while doing this.

Make these roundings of equal size..otherwise the small ones will fry soon than the big ones.

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