Kerala
Sukhiyan
Sweet green gram and coconut balls dipped in batter and fried. Kerala's chai time comfort.
50 minTime
8 gProtein each
mildSpice
4hPlan ahead. Soak for 4 hours first; the 50 minutes come after.
Make it your way
Grandma's wayKerala sukhiyan.
The original382kcalsame
8 gproteinsame
6 gfibresame
50minutessame
Sukhiyan.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Pressure cook moong with water for 3 whistles; let pressure release naturally and drain.
- 2Melt jaggery with a splash of water, strain, add moong, coconut, cardamom and ghee and cook until dry.
- 3Cool and roll into lime sized balls.
- 4Whisk maida, rice flour, turmeric, salt and water into a thick batter.
- 5Dip balls and fry in coconut oil until golden.
Serve it like this
Serve warm in a small basket with a cup of tea, one cut open to show the dark filling.
