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Main Course

Sukhiyan

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 8 servings

1 cup Moong cherupayar
1 tbsp Ghee
1 cup Coconut — grated
2 cup Jaggery syrup
1 tsp Cardamom powder
2 cup Maida
1/2 cup Rice flour
1/4 tsp Turmeric Powder
2 pinch Salt
2 cup Oil

Preparation

Step 1
Wash and cook moong till it is done, it shouldn`t get mashed, but cooked well.
Step 2
Heat ghee in a pan and add cooked moong, grated coconut and jaggery syrup.
Step 3
Mix it well till coconut and moong absorbs the jaggery syrup completely and the mixture thickens so that you can easily make it into lemon sized balls.
Step 4
Sprinkle cardamom powder and remove it from fire.
Step 5
Mix maida, rice flour, turmeric powder and salt together.
Step 6
Make a batter by adding required quantity of water, it should have the consistency of Idli batter.
Step 7
Heat 2 cup oil in a heavy bottom kadai.
Step 8
When it is hot enough, make lemon sized balls of the moong mixture, dip it in maida batter for uniform coating and put it slowly into the oil.
Step 9
When the sukhiyan turns light golden, take it out of the oil and keep it on tissue paper so that the excess oil will get absorbed by the tissue paper.
Step 10
Sukhiyan is ready to serve.

Tip

Taste as you go. Recipes are guidelines — your palate is the final judge. Adjust salt, sourness, and heat to what tastes right to you.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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Main Course

Sukhiyan

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 8 servings

1 cup Moong cherupayar
1 tbsp Ghee
1 cup Coconut — grated
2 cup Jaggery syrup
1 tsp Cardamom powder
2 cup Maida
1/2 cup Rice flour
1/4 tsp Turmeric Powder
2 pinch Salt
2 cup Oil

Preparation

Step 1
Wash and cook moong till it is done, it shouldn`t get mashed, but cooked well.
Step 2
Heat ghee in a pan and add cooked moong, grated coconut and jaggery syrup.
Step 3
Mix it well till coconut and moong absorbs the jaggery syrup completely and the mixture thickens so that you can easily make it into lemon sized balls.
Step 4
Sprinkle cardamom powder and remove it from fire.
Step 5
Mix maida, rice flour, turmeric powder and salt together.
Step 6
Make a batter by adding required quantity of water, it should have the consistency of Idli batter.
Step 7
Heat 2 cup oil in a heavy bottom kadai.
Step 8
When it is hot enough, make lemon sized balls of the moong mixture, dip it in maida batter for uniform coating and put it slowly into the oil.
Step 9
When the sukhiyan turns light golden, take it out of the oil and keep it on tissue paper so that the excess oil will get absorbed by the tissue paper.
Step 10
Sukhiyan is ready to serve.

Tip

Taste as you go. Recipes are guidelines — your palate is the final judge. Adjust salt, sourness, and heat to what tastes right to you.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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Breakfast

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Egg Maida Dosa | Easy Egg Dosa, a quick and soft South Indian breakfast made with maida and egg. Perfect for busy mor...

25 hr|2 servings|5

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Easy Traditional Kadala Curry

A traditional Kerala curry where quail simmers gently in a spiced coconut gravy until every piece soaks up the flavou...

15 min|6 servings|4

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Elaneer Payasam | Tender Coconut Kheer

This coconut, also known as Tender Coconut Kheer, is a light and refreshing dessert that originates from the southern...

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Karkidaka Kanji, also known as medicinal rice porridge, is a Ayurvedic preparation popular in the southern state of K...

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