Sukhiyan | Chaya Kada Palaharam (Tea Stall Snack)

Kerala tea stalls (chaya kada) always caters for a number of snacks which are mostly deep fried in oil.They are served hot in the local area tea stalls where they have no left overs after 5pm.We have one such tea stall in my place and that's running since my childhood.Parippu vada,bonda,vettu cake,uzhunnu vada,sukhiyan,ulli vada are the top listed ones and each day its something different and some tea stalls have all different ones everyday too.However,oru cup chayayum,choodu parippu vadayum(a cup of tea served with a warm parippu vada) or another delicacies is very pleasing and delicious.But back here,winter is the best time to eat hot snacks like vadas,sukhiyan,bonda,kachori or pakoras.My family just loves to eat snacks with a hot cup of tea.Sukhiyan is one sweet treat that has nutritious value of green gram(cherupayaru) mixed with jaggery,dipped in batter and deep fried.These are similar to munthiri kothu which I had posted sometime back.Munthiri kothu is smaller in size and they can be stored longer whereas sukhiyan is perfect for an evening snack only,no storage possible unless refrigerated.This was one of my favorite snack as a kid and mom used to make it often to sneak in green gram(cherupayaru).Though I have tried a simpler version of sweet moongdal puffs using puff pastry sheets sometime back,but this is the authentic version.Do give this a try if you love sweet snacks and enjoy on a chill day !!!

Ingredients
for filling
cherupayaru /whole moong /green gram 1 cup
grated coconut 3/4 cup
jaggery 1/3-1/2 cup
cardamom powder/elakka podi 1 tsp
dry ginger powder/chukku podi a pinch(optional)
salt a pinch

for coating
all purpose flour /maida 1 cup
rice flour 1tbsp
turmeric powder a pinch
salt a pinch
water 1/2 cup (slightly more)

for frying
oil  1/2 liter/500ml

Method

• Wash and add the cherupayaru(green gram) in the cooker.Add 2 cups of water or water just to soak the green gram.(Don't add more water as the green gram will be over cooked and can't be shaped in balls)
• Cook the green gram for 2 whistles or till tender.(read notes).Leave the cooker till the pressure releases.Check if done,the gram should be cooked,tender and just begins to break open.If its not done and there is no water left,add 1/4 cup water and cook covered on low medium flame till done.

• Melt the jaggery in 1/4 cup water in a pan and strain the impurities.Put it on flame and add the grated coconut and wait till the water is almost dried up.Add the cooked green gram and add cardamom powder,a pinch of dry ginger powder,a pinch of salt.Mix it well and switch off flame.
• Using your hands make 12-14 balls when the mixture is ready to handle. 
• Heat oil in a wok and wait till its hot.Keep on low medium flame.
• Make a thick batter using all purpose flour /maida,turmeric powder,salt and water.Dip each ball in the batter using hands and slide it in oil.Deep fry in oil by turning all sides.Wait till its crispy.
• Drain using colander on paper towel.Serve warm with tea !!

Servings ~12- 14 sukhiyan

NOTES
* The cooking time and water required to cook may vary depending on each brand of green gram but it will be almost similar to this.Mine took exactly two cups of water to cook 1 cup and 2 whistles to get it done.The water was completely used to cook it.
* Rice flour adds crispiness to the snack.Omit if not interested.
*Adding turmeric powder is optional,adds a light color to the cover.

For more Kerala snacks,click here.