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Sukhiyan/Sugiyan is a common deep-fried Kerala Palaharam(snack) prepared with Green Gram & Coconut Filling coated in a batter. Traditionally, cooked green grams are mixed along with Jaggery and Coconut and then they are made into small balls. Later the green gram balls are dipped into a pre-mixed batter and deep fried in Coconut Oil for a more authentic and traditional Kerala style - Sukhiyan/Sugiyan. In Tamilnadu we can find the same recipe in the name of Sukhiyam/Suzhiyam.
I have grown up with fond memories of snacking during Tea Time. Sukhiyan/Sugiyan is a popular Tea time snack & a common Kerala style Nadan Palaharam. A colloquially famous term "Kadi & Kudi" - which literally means a Bite along with a Sip. A snack to glorify the tea time. It is very common in an Indian household to prepare a tea time snack(Naalumani(4 O' Clock) Palaharam), every evening to go along with Tea or Coffee. When sweet treat lingers in, then comes along the famous Sukhiyan/Sugiyan - our Gods Own Country's Green Gram Fritters.
My husband has fond anecdotes about this Sukhiyan. During holidays, he would pair up with his Mom and buy these Sukhiyan from a Street food vendor near Pandian School in Tatabad, Gandhipuram. He would say, as a matter of fact, when it is Sukhiyan, his Mom would never say NO. Both love snacks and desserts with Green Gram & Jaggery.
So here comes, yet another tasty snack, a wonderful Kerala Naalumani Palaharam, Sukhiyan to add ZING to the crowned Tea Time.
For more recipes from GODS OWN COUNTRY - KERALA click here...
Cuisine - Kerala (India)
Recipe - Snack
Difficulty - Easy
Serves - 3-4
Author - SM
Preparation Time - 15 - 20 Minutes
Cooking Time - 20 - 30 Minutes.
For more KERALA NADAN PALAHARAM RECIPES, Click here...
HOW TO MAKE SUKHIYAN/SUGIYAN /GREEN GRAM FRITTERS
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INGREDIENTS:
For Sukhiyan Filling:
Green Gram - 1 Cup
Jaggery - 1/2 - 3/4 Cup
Grated Coconut - 3/4 Cup
Cardamom Powder - 1/2 Teaspoon
Dry Ginger Powder - 1 Pinch(Optional)
For the Batter:
All-Purpose Flour/Wheat Flour - 1/2 CupRice Flour - 2-3 Tbspn
Baking Soda - a Pinch
Salt - 1/4 Tspn
Cold Water - 3/4 (approximately)
To Deep Fry:
METHOD:
For Sukhiyan Filling:
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| SUKHIYAN/SUGIYAN |
- Clean, Wash & Soak Green Moong Bean for about 1 hour.
- Once soaked, drain and discard the water.
- Pour in 11/2 Cups of Water to the Green Gram and pressure-cook on high flame for 3 Whistles.
- Reduce the flame to low and cook for another 3-4 Whistles.
- Switch off the flame and allow the pressure to release.
- Once cooked, slightly mash the Green Gram.
- Meanwhile, Melt the Jaggery with 1/2 Cup of Water.
- Strain it out to remove any impurities.
- Pour melted Jaggery to the cooked Green Gram.
- Now add grated Coconut and mix well.
- Add Cardamom and Dry Ginger Powder to the above.
- Cook this on a very low flame until the Jaggery mix becomes dry.
- Switch off the flame and allow it to cool.
- Once cooled, make small balls out of the above mixture and keep it aside.
For the Batter:
- Mix all the ingredients mentioned under 'For the Batter'.
- Use cold water to make the Batter.
- Mix the ingredients without any lumps.
- The consistency of the batter should be slightly thicker so that it coats the Green Gram filling.
To Deep Fry Sukhiyan/Sugiyan:
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- Heat Oil in a deep pan and allow it to smoke off.
- Reduce the flame to medium-high and wait for a few minutes.
- Now, gently dip the Green Gram-Coconut Balls into the batter.
- Carefully drop it into the hot oil.
- Deep-fry the batter dipped Green Gram-Coconut Balls on a medium-high flame until they turn Crispy and Golden Colour.
- Once done, remove the fried Sukhiyan/Sugiyan from oil and drain it on paper towels.
- Serve Sukhiyan/Sugiyan Fritters hot with a hot cup of Chai or Coffee.
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NOTES:
- Commonly, All-purpose flour is used while preparing the batter for Sukhiyan/Sugiyan.
- Can be substituted with Wheat Flour(Aatta) too.
- Rice Flour gives a crispy texture to Sukhiyan/Sugiyan.
- Adding Baking Soda is optional, but it helps to retain the crispiness even after a long time.
- Some recipes call for adding a Pinch of Turmeric Powder while mixing the batter.
- I do not prefer adding Turmeric Powder into the batter.
