SUKHIYAN/SUGIYAN

       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.

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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

SUKHIYAN/SUGIYAN

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)

Oil - To Deep Fry

METHOD:

For Sukhiyan Filling:

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:

SUKHIYAN/SUGIYAN

• 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.

SUKHIYAN/SUGIYAN

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.