Sukhiyan (Kerala Snack)

Course: Appetiser, Snack
Cuisine: Indian, Kerala, South Indian
Servings: 6 -8
Author: Maria Jose Martin
Print Recipe


  • 1/2 kg Cherupayar (Moong Dal)
  • 1/4 kg Jaggery
  • 2 cups Grated Coconut
  • 1.5 cups Plain Flour
  • 1.5 cups Gram / besan Flour
  • 5 Cardamom crushed
  • Water


  • Cook cherupayar in 3 cups water & drain the water completely. Make sure that it is not overcooked. Melt Jaggery by adding 1/4 cup water. When it melts add coconut & cardamom. Mix well.
  • Add the cooked cherupayar to this mix & combine. Make sure that the mix is dry. When it is cooled make small balls with the mix. Combine plain flour & besan flour. Add little water to this & make a thick batter. Dip each of the balls in the batter & deep fry.