SUKIYAN

Sukiyan (or sukhiyan or sugiyan) is a fritter food made by pulses with jaggery and maida flour. A popular food item in South Indian cuisines, it is generally eaten as a breakfast or a snack. All these items are formed into a small ball, and deep fried in edible oil. This snack is often found in small tea shops in Kerala and Tamil Nadu.

Ingredients

Basic ingredients for sukiyan are jaggery, grated coconut, green gram dal, and a flour to dip sukiyan in, to deep fry and an edible vegetable oil.

Preparation

Sukiyan is prepared by cooking green gram in enough water. Water is drained out. Boiled Jaggery is mixed with grated coconut and this green gram. To this mixture cardamom powder, cumin powder and dried ginger powder. Small balls are made out of this mixture and kept aside. This is further covered with a mixture of refined flour, rice flour and a pinch of turmeric. Turmeric gives the yellow hue to this snack. This is then deep fried in a vegetable oil or a nut oil such as
sesame oil.

YELLOW LENTIL/POORA SUKIYAN

Ingredients:

Moong dal/Yellow lentil -1/4 padi

Semolina – 1/8 padi

Grated coconut – 1 and ½ palam

Sugar – 6 palam

Cardamom powder – 1/8 palam

Pure water – ¾ padi

Rice flour – 3/16 padi

Method:

● Fry Yellow dal, semolina separately until golden brown. Boil pure water ¾ padi in a pan and put the fried semolina and dal. After it thickens, remove from fire and transfer it into another tray. Add grated coconut, sugar, cardamom powder to the semolina dal mixture and make a mixture out of it. Make lemon-sized balls out of the mixture.

● Make a batter out of pure water ¼ padi and rice flour. Take the balls and dip it in ghee or oil and cook well. Repeat the procedure for the rest of the flour also.