Sukhiyan is a traditional evening/tea-time snack in kerala. Sukhiyan is basically green gram cooked along with grated coconut and melted jaggery, then this filling is dipped in a batter made up of plain flour then deep fried.
In this recipe, I will show you how to steam the sukhiyan in addition to frying them. To make steamed sukhiyan, you would need to prepare the dough which would be rolled and filled with the filling and then steamed.
If you prefer wheat flour, you can use that instead of plain flour in both the batter and dough.
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How to make Fried and Steamed Sukhiyan
What you’ll need to make Sukhiyan Filling
Green Gram – 1 cup
Jaggery – 350 gm
Grated Coconut – 100 gm
Cardamom & Cumin Powder – 2 1/4 tsp
Salt – 2 pinch
Water – 2 3/4 cup
What you’ll need to make the batter for fried sukhiyan
Plain Flour – 3/4 cup
Rice Flour – 1 tbsp
Salt – 2 pinch
Water 1/4 cup
Turmeric Powder – a pinch
What you’ll need to make the dough for steamed sukhiyan
Plain Flour – 1 cup
Salt – 1/4 tsp
Water – 1/2 cup
Oil – 1 tsp
How to cook it
- Let us prepare the filling for sukhiyan. Add 1 cup of green gram, 2 cups of water and 2 pinches of salt into a pressure cooker and cook.
- Check if green gram is cooked after 3 whistles. If not, cook for 3 more whistles.
- Once the cooker is depressurized, check if green gram is cooked well.
- Melt 350 gm jaggery by adding 3/4 cup of water.
- Once the jaggery is melted completely, take it off from the stove. Strain and keep it aside.
- To make the filling, add cooked green gram into a pan.
- Add 100 gram of grated coconut and mix.
- Add 1 cup of melted jaggery and mix.
- Add 3/4 cup more of melted jaggery and mix.
- When the mixture starts coming together, add 2 1/4 tsp of cardamom & cumin powder and mix.
- When the mixture is almost dry and thick enough to roll, take it off from the stove and let it cool.
- Once the mixture is cooled well roll it as small balls and keep it aside.
- Rolled mixture will be used in both fried and steamed sukhiyan.
- To make the batter for fried sukhiyan, add 3/4 cup of plain flour, 1 tbsp of rice flour, a pinch of turmeric powder, 2 pinches of salt into a bowl and mix.
- Add almost 1/4 cup of water and it well to make a smooth batter.
- Consistency of the batter must be like dosa batter, not too thick and not too thin.
- To fry sukhiyan, dip the rolled filling into the batter and drop them into the hot oil as shown.
- Turn them in between.
- Once the fried sukhiyan is ready, take it off from the oil.
- Now, let us make the dough for steamed sukhiyan.
- Add 1 cup of flour, 1/4 tsp of salt into a bowl and mix.
- Add almost 1/2 cup of water and knead it well to make a smooth dough.
- Add 1 tsp of oil. Knead it again and keep it aside.
- After 5 minutes, knead the dough again and make small dough balls as shown.
- Take a dough ball and roll it into a thin circle, place the filling in the centre.
- Bring the edges together and pinch out the excess dough and roll it.
- Sukhiyans to steam are ready. Sprinkling plain flour helps the rolled sukhiyan balls from sticking.
- Prepare a steamer by adding water and placing hot pot stand in it. Close it and let it boil.
- Grease the baking tray and place the rolled sukhiyan.
- Keep it in the steamer and let it cook.
- Steamed sukhiyan is ready, it took almost 20 minutes to cook.
- Fried and steamed sukhiyan are ready to serve.
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