SUKHIYAN

One of the favourite snacks of keralites.This is a traditional tea time snack of kerala with green moong dal / cheru payar.Rich of protiens...most of the kids doesnt like the thoran or any other curries with moong dal.This is a good way to make ur child to have moong dal.I have given a detailed explanations for the beginners...Its so easy to make...

Ingredients:

GREEN GRAM/ MOONG DAAL/ CHERUPAYAR	1 CUP
JAGGERY	150 GMS
MAIDA	½ CUP
TURMERIC PWD	A PINCH
SALT	A PINCH
OIL	FOR FRYING
WATER	½ CUP

Methods:

• Wash the moong dal / cherupayar and soak it in fresh water  for 1 hr.( This will help to cook fast).
• Dont strain the water , cook the moong dal in same water in a pressure cooker

• The water must be just to cover the moong dal.If the soaked water is not enough , add more water so that the water covers the daal.
• Give 2 whistles ( I gave 1 whistle in full flame and the second whistle in low flame )
• When pressure completely goes, check the daal whether its cooked and the water is completely disappeared.
• If still water remains, cook it in open lid in full flame.
• The daal must get easly smashed when pressed with hand.This is the cooking level of daal

• Now in a kadai or thick bottom vessel , add the jaggery and little water ( water is added to avoid the burning of jaggery )
• The jaggery starts to melt.Stir in btw so that melting process speeds up.

• Once the jaggery gets completely melted, and become thick in constistency, switch off the flame
• And strain it through a strainer so that the impurities gets filtered
• Add the moong dal / cherupayar/ green gram to the jaggery solution
• Mix well .

• When this mixture gets cooled down slightly, make balls of lemon size

• In a bowl add maida, turmeric pwd, salt and required amount of water 
• Add water little by little , the consistency must not be too thick nor too thin

• Heat oil for frying, once the oil gets heated up, take the moong dal balls and dip in the maida solution ( make sure the maida is coated evenly)  and fry it in the oil
• It may take only few minutes to fry.

• Enjoy the superbbb taste of sukhiyan

NB:

1. If u forgot to soak the moong dal, give whistle upto 4 in slow flame, chk whether the daal is cooked .
2. We can add the cardomom and grated cococnut to increase the taste.Add this to tht jaggery solution
3. If water is excess after adding the jaggery to daal, then again cook the whole mixture in full flame
4. Take care that the daal must not be over cooked or less cooked, then it will be difficult to mould into balls.
5. First make the balls when its in slight warm.Once completed and when its almost cooled down, then again correct the shape also apply slight pressure  remember only slight ... this will give a good and slightly rigid balls of moong daal.