Kerala Style Sugiyan (Sweet Moong Dal Bondas)
Kerala Style Sugiyan, also known as Sweet Moong Dal Bondas, is a delightful snack widely enjoyed in the tea stalls across Kerala. This deep-fried treat is often served with a steaming cup of tea and is made with a rich and nutritious filling of green moong dal (mung beans), jaggery, and coconut. Traditionally deep-fried, this version takes a healthier twist by using a kuzi paniyaram pan to prepare the bondas with minimal oil, making it a guilt-free indulgence. Mung beans are packed with protein, and jaggery adds a natural sweetness, making this snack both wholesome and delicious.
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Moong Dal (Whole) | 1 cup (soaked for 2 hours) |
| Jaggery | 1/2 cup |
| Cardamom Powder (Elaichi) | 1/2 teaspoon |
| Fresh Coconut (grated) | 1/2 cup |
| Gram Flour (Besan) | 1/4 cup |
| Rice Flour | 1/2 cup |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Salt | Pinch |
Preparation Time: 60 minutes
Cooking Time: 30 minutes
Total Time: 90 minutes
Serves: 4-6
Instructions
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Soak the Mung Dal: Begin by soaking the green moong dal (mung beans) in water for about 2 hours. This helps in softening the beans for cooking.
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Cook the Mung Dal: Once the beans are soaked, pressure cook them with water for about 4 whistles, until they are just cooked through but not overly soft. After the pressure releases naturally, remove the cooked dal and set it aside.
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Prepare the Jaggery Syrup: In a saucepan, add the jaggery along with a little water to help it melt smoothly. Heat it over medium flame. Once the jaggery is completely melted, add the cardamom powder for flavor. Allow the mixture to boil gently for about 10 minutes.
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Combine Mung Dal and Coconut: Add the cooked mung dal and grated fresh coconut to the jaggery syrup. Stir the mixture well, and let it cook on medium heat until the liquid evaporates and the filling thickens. You want the mixture to become dry and firm enough to shape into balls.
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Form the Mixture into Balls: Once the filling has cooled slightly, add the besan (gram flour) and mix everything together to form a cohesive dough. Take small portions of this mixture and roll them into small balls.
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Prepare the Batter: In a mixing bowl, combine rice flour, turmeric powder, and a pinch of salt. Add a little water to this mixture to form a smooth batter. The batter should be slightly thick to coat the balls effectively.
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Cook the Sugiyan: Heat a kuzi paniyaram pan and add a little oil in each cavity. Dip the prepared balls into the rice flour batter and gently place them in the pan. Allow the balls to cook for about 5 minutes on one side.
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Flip and Crisp: Carefully flip the bondas over and cook them on the other side for another 5 minutes, until they are golden brown and crisp on all sides.
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Serve and Enjoy: Remove the sweet moong dal bondas from the pan and serve them hot. Pair these Kerala Style Sugiyan with a cup of tea or coffee for a perfect evening snack that’s both tasty and healthy.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 40 g |
| Protein | 7 g |
| Fat | 8 g |
| Fiber | 4 g |
| Sugar | 10 g |
| Sodium | 60 mg |
This Kerala Style Sugiyan is a must-try for anyone looking for a traditional snack that’s packed with flavor and nutrition. It’s perfect for tea time or as an evening treat, offering a delightful blend of sweetness from jaggery and earthiness from moong dal, all wrapped up in a crispy golden coating. By using a kuzi paniyaram pan instead of deep-frying, you can enjoy this delicious dish with a healthier twist. So, try making this delightful snack for your family and friends and treat them to a taste of Kerala!
