Green Moong Dal Fritters/Sukhiyan | How to make Green Moong Dal Fritters/Sukhiyan

By Shiba Nair  |  20th May 2016  |  
4.5 from 2 reviews Rate It!
  • Green Moong Dal Fritters/Sukhiyan, How to make Green Moong Dal Fritters/Sukhiyan
Green Moong Dal Fritters/Sukhiyanby Shiba Nair
  • Prep Time

    10

    mins
  • Cook Time

    30

    mins
  • Serves

    6

    People

22

2

Video for key ingredients

  • How to make Coconut Milk

About Green Moong Dal Fritters/Sukhiyan Recipe

This is a very authentic evening snack of Kerala. It is made with green moong dal, jaggery & coconut. I have not deep fried the balls dipped in batter, instead, used an appe pan which made it even more healthy.

Green Moong Dal Fritters/Sukhiyan

Ingredients to make Green Moong Dal Fritters/Sukhiyan

  • A. For The Stuffing
  • Cooked & Mashed Green moong dal 31/2 cups
  • jaggery 1/2 cup
  • Shredded coconut 1/2 cups
  • cardamom powder 1 tsp
  • B. For The Batter
  • all purpose flour/Maida 1/2 cup
  • Baking Powder a pinch
  • coconut Milk Powder 1/4 cup
  • salt a pinch
  • water 3/4 cup(approx) or as required

How to make Green Moong Dal Fritters/Sukhiyan

  1. A. Preparing The Filling
  2. Wash and soak moong dal in water for 5 hours.
  3. After 5 hours, discard the water and add the dal in the pressure cooker along with some water. The water level in the cooker should be 1/2 an inch above the dal.
  4. Pressure cook the dal till it turns really soft.
  5. When you open the pressure cooker, the dal needs to be moist but there shouldn't be any water left in the cooker after cooking the dal. If there is water left, then discard it.
  6. If you feel the dal has cooked but hasn';t turned soft, then cook it for another two whistles till the dal turns soft. If there is no water, add a little water before you cook again.
  7. Once the pressure has released, open the pressure cooker, using the back of your spatula, mash the dal a little.
  8. Melting the Jaggery
  9. Place a saucepan on a gas stove with 1/2 cup jaggery and 1/4 cup water, turn on the stove on a medium flame.
  10. Cook till the jaggery melts and becomes a little thick.
  11. Strain it and keep it aside in a bowl.
  12. C. Making The Filling
  13. Take a heavy bottomed pan, add the the jaggery, add the shredded coconut to this and; mix well. Now turn on the gas stove.
  14. Add the cooked moong dal to this, mix everything together. You need to cook this on a medium-low flame till all the water in the mixture dries up ,the mixture starts leaving the sides of the pan.
  15. The mixture needs to be thick and dry.
  16. Before turning off the gas, add the cardamom powder, give it a mix and turn off the stove.
  17. Let the mixture cool.
  18. B. Preparing The Batter
  19. In a shallow bowl, add all purpose flour, baking powder, coconut milk powder, a pinch of salt and mix everything together.
  20. Now add water, little at a time, make a batter that has the same consistency like that of bhajji batter.
  21. C. Cooking
  22. Once the moong dal-jaggery-coconut mixture has cooled, make lemon sized balls out of it.
  23. Grease the appe pan with oil , turn on the gas on a medium - low flame, leave the pan on it.
  24. Take a ball , dip it in the batter, then drop it gently into the pan.
  25. Cook till one side is cooked or till it turns light brown in color. Now turn over ,; cook the other side too. If you wish to, you may drizzle a tsp of oil on the balls while cooking. It makes the sukhiyan very soft. This is optional.
  26. Once done, remove from the pan onto the plate.
  27. Serve with hot tea/coffee.

My Tip:

1. You may replace all purpose flour with whole wheat flour/atta. 2. If you don't have an appe pan, you may deep fry the fritters/sukhiyan. 3. Even if the mixture(moong dal-jaggery-coconut) is not completely dry when you turn off the gas, it is okay. Upon cooling, it becomes more dry. 4. Straining the jaggery is important as there will be a lot of impurities in it. 5. The dal needs to be soft in such a way that when you mash it with the back of the spatula, you should be able to do it easily. 6. If you want the outer covering to be crisp, you may add 1 tbsp of rice flour. 7. Coconut milk powder can be replaced with coconut milk. 8. Coconut milk makes the sukhiyan really soft. You may add just water, if you do not wish to add coconut milk.

Reviews for Green Moong Dal Fritters/Sukhiyan (2)

monika mitruka2 years ago

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Sana Basheer2 years ago

looks amazing! will try for sure :)
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