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Gopalkala
Rice flakes in yogurt sauce
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Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course
Main Dish, Traditional
Cuisine
Baby toddler food, diabetic friendly, gluten free, Indian, Kids choice, One pot, Summer, Vegetarian
Servings
4
people
Calories
187
kcal
Ingredients
1x
2x
3x
1.5
cup
rice flakes
red or white variety
2.5
cups
fresh yogurt
low fat
0.5
cup
low fat milk
salt to taste
Additions
1
medium
cucumber
0.5
cup
pomegranate seeds
Tadka
1
tsp
cooking oil
0.5
tsp
mustard seeds
1
tsp
Urad Dal
black gram dal
0.5
tsp
grated ginger
0.5
tsp
indian borage leaves
(ajwainpatta, panikoorka, dodpatre) chopped roughly
0,5
tsp
green chilli chopped
Instructions
Whisk together yogurt and salt.
Add in the rice flakes. mix well and set aside for three minutes.
Meanwhile, wash, peel and cut the cucumber into 1 cm cubes.
Grate the ginger and chop the chillies to keep ready. Chillies are optional.
Wash the indian borage leaf, chop fine and set aside.
Into a small pan add oil, followed by the mustard seeds.
As the mustard splutters, add in the urad dal, chillies, grated ginger, chillies and indian borage chopped. Roast till the are aromatic.
Add this to the rice flakes and yogurt mix.
Add in the cucumber and pomegranate seeds.
Mix well, adding milk to thin out the now early dry mix.
Season with salt and it's ready.
Notes
You can add curry leaves or mint instead of Indian borage leaves.
Deseed the chillies if you don't like it spicy.
Nutrition
Serving:
100
g
Calories:
187
kcal
Carbohydrates:
30
g
Protein:
9
g
Fat:
4
g
Saturated Fat:
2
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
1
g
Cholesterol:
9
mg
Sodium:
266
mg
Potassium:
427
mg
Fiber:
1
g
Sugar:
12
g
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