Chillzee Recipes - Sukhiyan / Sughiyan / Mothagam - Nanthini

Ingredients

Green gram (Pachai payaru) – 1 cup

Maida – 1 cup

Jaggery (Vellam) – 1 cup

Grated coconut – ½ cup

Cardamom powder – small pinch

Salt – As needed

Rice flour – 2 teaspoon

Ghee – Few spoons

Oil – For frying

Procedure

1. Soak green gram in water for 30 minutes.
2. Cook the green gram in cooker.
3. When it cools down, mash the cooked green gram and keep it aside
4. Break down jaggery into powder and mix it in small amount of water and keep it in medium flame. Continue to cook till it reaches consistency (kambi patham).
5. In a skillet, pour little ghee and then add mashed green gram, jaggery syrup, grated coconut and cardamom powder. To avoid the mixture getting burnt, add ghee now and then and keep stirring up till it becomes confluent. Keep it aside.
6. When the mixture gets cooled off, make them into small balls.
7. Mix maida, salt and rice flour and bring it to dosai batter consistency.
8. Heat oil in a skillet. Dip the green gram ball in the flour mixture, put it in the oil and fry till it becomes golden color.
9. Hot and fresh Sukhiyan is now ready to be served.

This is a very popular snack in the southern side of Tamilnadu and Kerala.