Sukhiyan - Mung bean Fritters - Kerala Snack (Gluten Free)
Serves: 15
For making Stuffing
  • Mung bean or green gram - 1 cup
  • Jaggery or brown sugar- 4 inch slice jaggery or ¾ cup brown sugar
  • Cardamom, mashed- 2
  • Dried ground ginger- ¼ tsp (optional)
  • Grated coconut- 1 cup
For making batter
  • Gram flour (besan) or all purpose flour- ½ cup
  • Baking soda- ½ tsp
  • Water- ¼ cup
Other ingredients
  • Oil- enough to deep fry
  1. Cook 1 cup mung bean with 2 cups water in a pressure cooker till 3 whistles or cook in a saucepan till mung bean has cooked well.
  2. Don't over cook it till it has mashed up.
  3. Drain the water from the cooked mung bean if there is any.
  4. In a saucepan, melt the jaggery with ¼ cup water.
  5. Add smashed whole cardamom and dried ground ginger to the melted jaggery.
  6. Add the grated coconut and cook for a couple of minutes.
  7. Add the cooked mung bean, combine well and cook till the mixture turns dry.
  8. Taste and if you need more sugar you could add brown sugar or white sugar to it.
  9. If you don't have jaggery, use brown sugar instead.
  10. Remove the mung bean mix from the heat and let it cool down.
  11. Make small balls out of the mung bean mix, keep aside.
  12. In a bowl, combine gram flour or all purpose flour or use both flour with water to a thick batter.
  13. Add baking soda to the batter and combine well.
  14. The batter shouldn't be watery, it should be of thick constituency.
  15. Heat a frying pan over medium heat, add oil to it and let the oil turn hot.
  16. Dip the mung bean balls in the batter, coat it evenly and fry it in oil to light golden brown in color.
  17. Transfer the fried sukhiyan to a kitchen paper towel.
  18. Seve warm or cold along with evening tea or coffee.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at