Sukhiyan is one of the most selling snacks at tea stalls in Kerala. It is made with green gram, jaggery, grated coconut, etc.
3/4cupGreen gram (cherupayar)
3/4 – 1 cupWater
OilFor deep frying
Soak the green gram overnight or at least 8 hours. Pressure cook it with 1/2 cup water and a pinch of salt. Switch off the flame after one whistle. (Cooking time and quantity of water may depend on the quality of the green gram)
In a saucepan, melt the jaggery with 1/4 cup of water. Strain it to remove any impurities. Add grated coconut to it and cook till the water is dried up.
Add cooked green gram, ghee, and cardamom powder, stir until the mixture is dry. Remove from heat and let the mixture cool down. Make medium-sized balls and keep aside.
Make a batter with all the ingredients listed under ‘for batter’ except oil for deep frying. Keep aside the batter for 30 minutes.
Heat oil in a deep pan. Dip sukhiyan balls in the batter and deep fry in medium flame until crispy. Transfer to a paper towel to drain off excess oil. Serve hot.
NOTE – One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.