Kerala’s one of the unique traditional evening tea time sweet and savory snack is called sukhiyan. This is also found in southern parts of tamilnadu. Other names of this snack are Sughiyan, susiyam, suyyam, sugiyan.

This is basically a chayyakadda or tea stall snack found in market places. This snack is relished by all ages and is prepared when children come from school or during family get together or during festivals. It’s a simple dish made from jaggery, coconut, cooked green gram or channa dal, coated in a batter prepared from refined and rice flour and deep fried.



  • Green gram/Bengal gram 1/2 cup
  • Coconut grated 1/2 cup
  • Jaggery 1/2 cup
  • Cardamom powder 1 tsp


  • Rice flour 2 tbsp
  • Maida/ refined flour 3/4 cup
  • Turmeric powder 1/4 tsp
  • Salt 1/2 tsp or as per taste


  • Oil for deep frying


Wash the green gram , add a cup of water and pressure cook for 3-4 whistles. It should not over cook or under cook. Once it cools down, take the green gram out and strain if there is water.

In a kadai/ deep frying pan add a cup of water and Jaggery, once it dissolves strain it. This is done to remove dirt and stones. If it’s a good quality jaggery no need to do this step. Keep the jaggery syrup aside.

Powder the cardamom and keep it aside.

Clean and heat the same kadai, add the jaggery syrup, coconut and the green gram. Stir till it becomes thick and no liquid is left. Turn off the heat.

Add the powdered cardamom and incorporate everything nicely. Keep it aside to cool.

Once it cools down make lemon size balls.

In a large bowl mix rice flour, maida, turmeric powder and salt.

Add water slowly and as needed to( 1 cup – 1 and half cup) make a thick batter without lumps.

Heat a kadai and add enough oil for deep frying. Once the oil heats up turn it to medium heat.

Add one ball at a time to the batter, nicely coat the ball with the batter either by hand or fork or spoon. Slowly drop it to the hot oil and make sure that it is completely deep fried and cooked on all sides.

Take it out and drain excess oil in a kitchen towel or absorbent paper. You can cook in batches. Transfer it to a dish for serving.

Enjoy it hot with a cup of tea in the evenings.

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