How do you make gawramari?? Could anybody help me with all the process and ingredients??

thank you

gawramari bhaneko chahi k ho ni

haina terimatokney ke ho yesto yo..

wowwwwwwww i love Gawramari but dont know how to make.

1) Make the dough out of flour and a little of soda(baking powder) and some salt.
2) Deep fry it,,of course in oil.
that's it..

बेसार, पानि, पिथो नुन मुस्ने,
बेकिङ पौदर पनि हाल्ने, पानी अली धेरै हाल्ने 
लेदो जस्तो बनाउने अनी तेल तताएर(तेल धेरै चाहिन्छ)
हाल्ने
एसरी जस्तो लाग्छ।

ग्वारा = round

मरी = sweets

ग्वारामरी = round sweets (from newari)

I'll post the pictures if I find it on the net.

त्यसो भए पुर्वेलिले "बाबर" भन्द्छन। सेल रोटी गोलो भयो तेलमा फुराएको भने यो चाँही तेल को तावा मा डामेको । If you know about cell roti, same ingreadiant is used.
चामलको पिठो लाई पानी मा भिजाउने, पानीको मात्रा चाँही डाडु बाट झर्न सक्ने मात्रै गरी भिजाउने।
खाने सोडाले फुलाउने हुँदा थोरै मात्रमा राख्ने। गुलियो को मात्रा चाँही आफ्नो इच्छा अनुसार हाल्ने। धेरै गुलियो परेमा डड्दछ। सानो आच मा छोपेर पकाउने।
मेरो विचारमा pancake मा गुलियो हालेर पकायो भने  गव्रामरी बन्छ।

I guess, my translation isn't very accurate as 'gwaramari' is salty not sweet. So all the ingredients above may be the same, but replacing sugar with salt.

Gwaramari is kinda traditional newari. it is eaten only few times a yead and it has to be in cold season.
here are the steps to make it.
the main ingredients are flour and kalo dal.

make the dough out of flour
then on the other side have a kalo dal boiling.
remember the kalo dal has to be kinda like semi liquid. the dal should not be pure solid where you can separate dal out of water. so pressure cooker will be helpful.
add some salt, cumin, ginger and garlick according to your taste.
you can also start with frying small chopped onions in a little oil as well in order to add taste.
let kalo dal boiling and little bit mashed
now on the other side make a roti (roti belne matra, pakaune haina) out of dough. but do not cook.
as you make the dough flat, tear with hand into pieces and as you tear, drop that piece into kalo dal.
so it is good to have 3-4 rotis and depending on the amount of people you are feeding.
now once you have it boiling and cooking, you can taste it.
Also you can add, potatoes if you would like but traditionally potatoes are not added.

now once it is cooked, let it coll down for 5 minutes.
this is in order to add more taste.
on a clean pan, heat some oil,
add whole cumin or methi  and red dry khursani
the cumin, methis and khursani should be black and pour it in the cooked gwaramari.
and stir it.
you have a very nice and sexy gwaramari.

xcopsgen
Texas Rock......my mum use to make gwaramari and i love it a lot.

So, basically ...  do you fry it in oil or cook with dal?

 

If anybody makes gwaramari in near future, please take photos and post here.

xcopsgen, I don't know which dish you're talking about; but that's certainly not the gwaramari.

Gwaramari is eaten throughout the year, and people usually don't cook it themselves; they get it from the street vendors to eat with tea for the breakfast. The vendors sell gwaramari only during the morning, and it has to be eaten fresh; it gets harder when it gets cold. I don't have any picture of it (except those in mind) and couldn't find the one in google either.

Thanks for all the recipes and suggestions

Giving it a try this weekend will post pics

later

when I tried making gwaramari with baking powder, it turned all red, may be because I put turmeric. If it works, let me know...