How to make Gopalkala - This poha is put inside the handi which is hung in the air and broken during the Janmashtmi celebrations.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Pressed Rice, Coconut (नारियल)

Cuisine : Karnataka

Course : Snacks and Starters

Gopalkala Recipe Card

Gopalkala
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Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

For more recipes related to Gopalkala checkout Kanda Poha, Poha Balls, Poha Cutlets, Khatta Meetha Chiwda . You can also find more Snacks and Starters recipes like Chana Dalwada, Vegetable Roll Wrap, Salty Cheedai, Cottage Cheese in Barbeque Sauce.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Gopalkala Recipe

  • Pressed Rice 250 grams

  • Coconut scraped 1/2 cup

  • Cucumber finely chopped 1 medium

  • Yogurt 1/2 cup

  • Sugar 1/2 teaspoon

  • Salt to taste

  • Ghee 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Green chillies finely chopped 2

  • Ginger finely chopped 1/2 inch piece

Method

Step 1

Wash the poha under running water. Keep in a colander so that the excess water drains away. Mix the poha with scraped coconut, finely chopped cucumber, yogurt, sugar and salt.

Step 2

Melt ghee in a small pan, add cumin seeds, green chillies and ginger and stir-fry for a minute. Pour the tempering over the poha and mix well. Serve.