Kerala style modhakam (sukhiyan)

Sukhiyan is a Kerala-style evening snack enjoyed with tea. It is very popular in Kerala tea shops or thattukada. It is a protein rich snack made with green gram (green moong), coconut and jaggery filling with a flour batter coating.

 

1 cup=250 ml

Plain flour, ¾ cup 

Rice flour, 1 tbs

Salt, ¼ tsp

Green moong*, 150 to 155 g (¾ cup)

Water, ¾ cup

Jaggery, 100 g

Water, ¼ cup

Coconut, ¾ cup

Cardamom powder, ¼ tsp

Note: I used 24 mantra organic green gram.

Preparations

• Soak the green moong (mung bean) in 2 cups of water for 1 hour. After an hour, drain the water, rinse the green gram, and soak again for 5 hours. 
• Cook the green moong in ¾ cup water in a pressure cooker over medium flame, until three whistles blow.
• Once the pressure releases, open and continue to cook till any remaining water evaporates. Then set aside. (Don’t overcook the green moong)
• Crush and heat the jaggery in a saucepan with ¼ cup water until melted completely.
• Remove from heat and filter to remove the impurities (if you are using organic jaggery, you can skip this step).
• Boil again and add coconut. Stir continuously until it thickens.
• Add cooked mung bean, cardamom powder, and stir again until the water completely evaporates.
• Remove from heat and allow to cool. Roll the mixture into small balls using your hands and set aside.
• In a bowl, mix plain flour, rice flour, salt, turmeric powder, and enough water(approximate ¾ cup) to make a thick and smooth batter without any lumps; then set aside.
• Heat oil in a pan to deep fry the balls.
• Once it becomes hot enough, reduce the flame.
• Dip each ball in the batter and carefully drop into the oil
• Fry both sides until sukhiyan turns golden colour.
• Transfer with a slotted spoon onto a kitchen tissue
• Enjoy with Tea

Thank you🙂

Please share and comment.