How to make Sukhiyan -

Balls of sweetened moong mixture dipped in flour batter and deep fried

Sanjeev Kapoor

This recipe is contributed by Member Renjini Selvan Velayudhan.

Main Ingredients : Whole Green Grams, Coconut (नारियल)

Cuisine : Kerala

Course : Snacks and Starters

For more recipes related to Sukhiyan checkout Steamed Moong Cheela, Moong Dal Waffle, Mla Dosa, Moong Dal Uttapam . You can also find more Snacks and Starters recipes like Cinnamon Rolls-SK Khazana Roasted Oats And Moong Toasts Pepperoni Pizza Uttappam Waffles


Sukhiyan Recipe Card


The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Sukhiyan Recipe

  • Whole Green Grams 1 cup

  • Coconut 1 teaspoon

  • Scraped coconut 1 cup

  • Jaggery (gur) 2 cups

  • Green cardamom powder 1 teaspoon

  • Refined flour (maida) 2 cups

  • Rice flour 1/2 cup

  • Salt a pinch

  • Turmeric powder 1/4 teaspoon

  • Oil to deep fry


Step 1

Boil water in a deep pan. Add the green gram and cook till done. Drain and set aside.

Step 2

Heat ghee in a non stick pan. Add cooked green gram, coconut, jaggery syrup.Cook till mixture thickens.

Step 3

Add cardamom powder, mix well. Allow to cool.

Step 4

Make a thick batter with refined flour, rice flour, salt, turmeric powder and sufficient water.

Step 5

Divide the coconut- green gram mixture into small portions and roll into small balls.

Step 6

Heat sufficient oil in a kadai. Dip the balls in batter and deep fry the balls on medium heat till crisp.

Step 7

Drain on an absorbent paper and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.