Name: Sugiyan/Sukhiyan
Prep time: 4 h
Cook time: 30 min
Total time: 4 h 30 min
Ingredients: 1 and 1/4 cup of dry whole green moong dal(green gram dal); 1/2 cup of jaggery or brown sugar; 1/3 of white sugar; 1 cup of heaped grated fresh coconut; 1/2 tsp of cardamom powder; 1/2 tsp of ginger powder; 1/4 tsp of salt; For batter:_; 3/4 cup of all purpose flour; 1/4 tsp of fennel seeds; Salt to taste; oil for frying

Sugiyan/Sukhiyan

Recipe by Neha NairCourse: Appetizers, SnacksCuisine: Indian, KeralaDifficulty: Medium

Servings

Fritters

Prep time

hours

Cooking time

minutes

Sugiyan is a deep fried Kerala’s tea time snack in which mung dal,coconut and sugar mixture ball are coated with flour batter and then deep fried.

Ingredients

1 and 1/4 cup of dry whole green moong dal(green gram dal)
1/2 cup of jaggery or brown sugar
1/3 of white sugar
1 cup of heaped grated fresh coconut
1/2 tsp of cardamom powder
1/2 tsp of ginger powder
1/4 tsp of salt
For batter:_
3/4 cup of all purpose flour
1/4 tsp of fennel seeds
Salt to taste
oil for frying

Directions

Soak mung or moong beans for 4-5 hours in 3 cups of water.
Cook the moong dal in a 3 cup of water until cooked. Make sure not to over cook it. Drain and keep aside.
In a hot pan, melt jaggery in 1/4 of water. Then add sugar, coconut, salt and drained dal and mix well.
Stir the dal until it is nice and dry. Check for the sugar, if needed add more. Stir in the cardamom and ginger powder.
Let the mixture cool down completely before frying process. Divide the dal mixture into equal golf size balls.
In a another bowl, mix flour, salt, fennel and enough water to make a thick batter. Heat oil in a deep pan to 350F.
Now dip each ball in a flour batter, so that it has nice thick coating and carefully drop into hot oil and fry until it is golden brown.
Do the same with the rest of the mixture. Do not overcrowd the oil.
Serve warm or cold with tea/coffee. It’s perfect for breakfast or as a snack.