Sukhiyan
Crispy golden fritters with a soft, sweetened green gram and coconut filling. A beloved Kerala tea-time snack made during festivals like Onam and Vishu, these deep-fried treats have a delightful contrast between the crunchy outer shell and the warm, jaggery-sweetened center.
For 4 servings
- prep
Soak the green gram.
Wash the green gram thoroughly. Soak in enough water for 4 hours. Drain well before cooking.
TIPSoaking softens the gram and reduces cooking time. - pressure cook · ~15 min
Cook the green gram.
1.Add drained green gram and 1.5 cups water to a pressure cooker.2.Pressure cook on medium heat for 3 whistles.3.Let pressure release naturally. Drain any excess water completely.4.The gram should be soft but not mushy — each grain should hold its shape.TIPDo not overcook. The gram needs to hold shape for the filling. - mix · ~10 min
Make the sweet filling.
1.In a heavy-bottomed pan, add the cooked green gram and grated jaggery.2.Cook on low heat, stirring continuously until jaggery melts and coats the gram.3.Add grated coconut and cook for 2 more minutes until the mixture comes together.4.Sprinkle cardamom powder, cumin powder, and a pinch of salt. Mix well.5.Turn off heat. Let the filling cool completely until you can handle it.TIPCook on low heat — high heat burns the jaggery and makes it hard. - prep · ~5 min
Shape the filling into balls.
Take small portions of the cooled filling and roll into lime-sized balls (about 16). Flatten slightly. Set aside on a plate.
- mix · ~2 min
Prepare the batter.
In a bowl, mix all-purpose flour, rice flour, a pinch of salt, and water. Whisk to a smooth, lump-free batter. The consistency should coat the back of a spoon — not too thick, not too thin.
TIPRice flour adds crispiness. Don't skip it. - fry · ~10 min
Deep fry the sukhiyan.
1.Heat oil in a kadai over medium heat. Test by dropping a tiny bit of batter — it should rise immediately.2.Dip each filling ball into the batter, coating it completely.3.Carefully slide 3-4 coated balls into the hot oil.4.Fry, turning occasionally, until golden brown and crisp on all sides.5.Drain on paper towels.TIPKeep oil at medium heat. High heat browns the outside but leaves the inside cold. - serve
Serve warm and crisp.
Serve sukhiyan warm with a cup of chai. They taste best fresh, while the outer shell is still crunchy.
TIPSukhiyan can be stored at room temperature for up to a day, but the coating softens.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the green gram for exactly 4 hours — under-soaking leaves it hard, over-soaking turns it mushy.
- 2After pressure cooking, drain every drop of water; excess moisture makes the filling soggy.
- 3Cool the filling completely before shaping; warm filling makes the batter slide off during frying.
- 4Add rice flour to the batter for that signature shatteringly crisp coating — it's non-negotiable.
- 5Test oil temperature by dropping a bit of batter; it should sizzle and rise to the surface within seconds.
- 6Fry only 3-4 sukhiyan at a time to keep oil temperature steady and ensure even browning.
- 7For extra crunch, double-coat: dip, let rest 2 minutes, then dip again before frying.
Adapt it for your goals.
Vegan
Use coconut oil instead of vegetable oil for deep-frying to add a subtle, aromatic coconut layer that complements the filling. The recipe is already dairy-free.
gluten freeGluten-free
Replace all-purpose flour with a mix of ½ cup rice flour + ¼ cup chickpea flour (besan) to make the batter completely gluten-free while maintaining crispness.
less sweetLess-sweet
Reduce jaggery to ½ cup and add 2 tablespoons of grated jaggery only after cooking, so you control sweetness without losing the molasses flavour.
stuffedStuffed
Hide a whole roasted cashew or a teaspoon of coconut-chena (pumpkin) halwa inside each filling ball for a surprise centre — popular in festive family batches.
Why this is on our healthy list.
Plant-Based Protein
Green gram (mung beans) provide a moderate amount of plant protein, making sukhiyan a more satisfying snack than plain flour fritters.
Natural Sweetener
Jaggery offers a deeper, molasses-like sweetness with trace minerals (iron, magnesium) compared to refined white sugar.
Digestive Aids
Cardamom and cumin powder help ease digestion, balancing the richness of deep-fried food — a traditional pairing for a reason.
Healthy Fats from Coconut
Fresh grated coconut supplies medium-chain triglycerides (MCTs) that provide quick energy and support metabolism.
Frequently asked questions
Yes, but reduce soaking time to 2 hours and skip pressure cooking — just boil until soft; split dal turns mushy faster, so watch carefully.
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