Gopalkala is a traditional Maharashtrian dish offered as prasad in temples and commonly made during Janmashtami or Gokulashtami festival. It is a very easy no cook dish that can be made under 20 minutes with just a handful of ingredients. Learn to make Gopalkala with step by step pictures and video.
I was searching for easy recipes to try for this Gokulashtami / Janmashtami and this caught my eye so tried it today. This is very quick to make even in the last minute as it is a partial no cook recipe except for the tempering.
About Gopalkala
Gopalkala is a traditional and authentic recipe made using flattened rice flakes, yogurt, cucumber, pomegranate and spices tempered in ghee. Gopalkala or Dahi Poha is a popular Maharashtrian dish made for an Indian festival called Gokulashtami or Janmashtami.
Gopalkala is a healthy no cook version that can be made as a snack or breakfast. It involves just a handful of ingredients and can be made in just few minutes of time. Gopalkala is also called as Dahi Poha in Hindi or Thayir Aval in Tamil.
Gopalkala is one of the popular prasad served for Lord Krishna for Gokulastami or Janmashtami. This is a very easy recipe, gopalkala is nothing but dahi poha / curd poha along with cucumber, pomegranate and a simple tempering.
Gopalkala Video
Gopalkala is a quite essential dish for Gokulashtami in North India. This can be made for breakfast or snack. It is a flavorful and tasty snack that can be made just in few minutes. Enjoy it as a prasad with all at home!
Why you’ll love this recipe
- Easy and quick to make
- Partial no cook recipe
- Comes together under 20 minutes
- Best for festivals
- Healthy snack / breakfast
Similar Recipes
Gopalkala Ingredients
- Poha – I have used thin poha which needs no soaking. If using thick poha then soaking is needed for few minutes.Thick or thin poha can be used. Poha is flattened rice flakes.
- Yogurt – Use thick homemade curd or store bought curd.
- Tempering – A tempering is made in ghee using cumin seeds, ginger and green chili.
- Cucumber – Chopped cucumber pieces are added.
- Pomegranate – Pomegranate pearls are to added which makes it look more attractive.
- Coconut – Grated coconut is added for flavor and crunch.
How to make Gopalkala Step by Step
1.Add 1/2 cup thin poha to a mixing bowl. I have used thin poha. Add water to it.
2.Rinse it well.
3.Drain water completely.
4.Check by pressing, if its soft then its done. If using thick poha soak for 3 minutes.
5.Add 2 tablespoon coconut, 1/4 cup cucumber, 1 tablespoon fried gram dal.
6.Add 1/2 cup thick curd, 2 tablespoon pomegranate, 1/2 teaspoon sugar, salt to taste.
7.Mix it well.
8.Rinse the bowl with 1/2 cup water and add it.
9.Adjust with little more water if needed. If it is too dry add 1/4 cup more water.
10.For tempering – Add 2 teaspoon ghee add 1/2 teaspoon cumin seeds let it splutter then add 1/4 teaspoon hing.
11.Add 1 green chili and 1 teaspoon ginger chopped. Saute for a minute and switch off.
12.Add the tempering and 1 tablespoon coriander leaves.
13.Mix it well. Gopalkala is ready!
Serve immediately.
Expert Tips
- Use fresh curd do not use sour curd or yogurt.
- You can adjust the consistency using milk or water.
- Make sure to serve immediately after making it as it may easily get dried.
- Adjust water according to the consistency you like.
- You can even add roasted peanuts instead of fried gram dal.
Serving & Storage
Serve gopalkala in room temperature or chilled. You can sprinkle pomegranate and coriander leaves while serving.
FAQS
1.How long can I store gopalkala?
Gopalkala can be stored in fridge for 2 days but it may get thick and dry. So while serving thin it down by adding water or milk to adjust the consistency.
2.What type of poha is best to use?
Thin poha or medium thick poha is best for this recipe. Thin poha needs no soaking however medium thick or thick poha needs few minutes of soaking to make it soft.
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📖 Recipe Card
Gopalakala Recipe
Ingredients
- 1/2 cup thin poha
- 2 tablespoon grated coconut
- 1/4 cup cucumber
- 1 tablespoon fried gram dal.
- 1/2 cup thick curd
- 2 tablespoon pomegranate
- 1/2 teaspoon sugar
- salt to taste
- water as needed
To temper
- 2 teaspoon ghee
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon hing
- 1 green chili
- 1 teaspoon ginger chopped
Instructions
- Add 1/2 cup thin poha to a mixing bowl. I have used thin poha. Add water to it.
- Rinse it well.
- Drain water completely.
- Check by pressing, if its soft then its done. If using thick poha soak for 3 minutes.
- Add 2 tablespoon coconut, 1/4 cup cucumber, 1 tablespoon fried gram dal.
- Add 1/2 cup thick curd, 2 tablespoon pomegranate, 1/2 teaspoon sugar, salt to taste.
- Mix it well.
- Rinse the bowl with 1/2 cup water and add it.
- Adjust with little more water if needed. If it is too dry add 1/4 cup more water.
- For tempering – Add 2 teaspoon ghee add 1/2 teaspoon cumin seeds let it splutter then add 1/4 teaspoon hing.
- Add 1 green chili and 1 teaspoon ginger chopped. Saute for a minute and switch off.
- Add the tempering and 1 tablespoon coriander leaves.
- Mix it well. Gopalkala is ready!
- Serve immediately.
Video
Notes
- Use fresh curd do not use sour curd or yogurt.
- You can adjust the consistency using milk or water.
- Make sure to serve immediately after making it as it may easily get dried.
- Adjust water according to the consistency you like.
- You can even add roasted peanuts instead of fried gram dal.
Torviewtoronto
looks wonderful and flavourful
choppi16
Aweee looks so simple n delicious..
choppi16
Simple n best ?