For many years, a group of us sang at a local Krishna temple on Gokulashtami. We still sing at this temple; only the day has changed. We now sing for Tulsi Vivahthat marks the end of Diwali. After the concert, we are invited over for special blessing by the head priest and the prasadam is always Sihi Avalakki (akaGod Pohe or Goda Phovu). We also get a very generous amount and often, I have it as a meal by itself. 🙂
Not only is this dish a naivedyam for Krishna Jayanti, it is also a great breakfast or simple snack. It gets done easily and tastes great; the best part is that it involves no cooking at all.
Krishnashtami (also called Gokulashtami or Krishna Jayanti) is the day Lord Sri Krishna was born. This year the date is August 25, 2016.
Sri Krishna is said to be fond of Atukulu (beaten rice, aval, avalakki or poha) as also milk and milk products such as butter and yogurt. As a result, it is customary to offer these as naivedyam on Gokulashtami.
In addition, because this festival celebrates Krishna as a child, there are also other sweets and savouries that are offered as naivedyam.
Here is a list of some Sri Krishna Jayanti, Krishnastami, or Gokulashtami Naivedyam Recipes:
August 17, 2014is Sri Krishna Janmashtami (aka Krishnashtami, Gokulashtami, Krishna Jayanthi).Along with Venna (fresh white butter), Paalu (Cow Milk), Perugu (Curd or Yoghurt) and an assorted variety of dishes made with Atukulu (beaten rice), we always make some crispy snacks. I guess this is to entice Bala Gopal. 🙂 Palakayalu are small crispy rice flour balls that are super easy to make. Kids absolutely love them. Even older people can have them because well-made Palakayalu are crispy but light as air.
Palakayalu are similar to but not exactly the same as the Uppu Seedai or Uppu Cheedai made in Tamil Nadu.
Add sesame seeds, 2 tbsp sesame oil, red chilli powder, asafoetida and just enough salt to make the water taste salty (about 1/2 tsp).
Turn off the heat.
Add the rice flour immediately.
Mix well till you get a dough ball. Do not let the water cool.
Set aside for a couple of hours.
Divide the dough into 1/2″ balls. I use the standard spoon measures and use 1/4″ spoon of dough for each ball.
In a wok or kadai, heat about 3/4 cup of oil. To test the heat, add a pinch of the dough. It should immediately rise to the top of the oil surface. When that happens the oil is hot enough.
Add some Palakayalu to the oil and fry till they are golden brown. Do not increase the heat. If you do, the palakayalu will be brown on the surface but raw inside. It will take each batch about 5 to 7 minutes to fry.