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Ingredients

  • Oil to fry

For the dough

  • 1 cup Maida | all-purpose flour
  • 1 tablespoon ghee
  • Pinch of salt
  • Water as required

For the sojji

  • 1 cup Semolina
  • 2 cups sugar
  • 1 tablespoon Ghee
  • 1 pinch of Cardamom powder

Instructions

  • To prepare the dough
  • Take a wide deep mixing bowl and add all-purpose flour, a pinch of salt, and ghee
  • Mix well and make sure all the ingredients are combined well
  • Add water little by little and knead well till the flour comes together as a dough
  • Grease your hands with little ghee and knead the dough well for 2 minutes till you get a pliable, non-sticky dough
  • Finally, cover the dough with a damp cloth and let the dough sit for at least 2 hours
  • To prepare the sojji
  • Firstly add ghee to a heavy-bottomed pan and add semolina
  • Roast on low flame till you get a pleasant aroma
  • In the meantime boil 2 +3/4 cups of water on a stovetop or kettle
  • Gently add the boiling water to the roasted semolina
  • Stir well and cook till the semolina gets cooked and the mixture starts to thicken
  • Add sugar and mix well. Stir continuously for lump-free sojji
  • Further, add cardamom powder and ghee; mix well and continue cooking
  • Cook till the Sojji thickens and comes together like a ball
  • Turn off the stove and let the Kesari cool down completely
  • To prepare the Sojji Appam
  • Mash and knead sojji well with your hands and make sure the sojji is lump-free
  • Grease your hands with little ghee and take a small lemon ball-sized sojji and keep it aside, repeat the process
  • Knead the maida dough once and take slightly smaller balls out of the maida dough
  • Grease the chappathi rolling board with little oil
  • Take a dough ball and flatten it with your hands on a chappathi rolling board
  • Place a Sojji ball on it
  • Pull the edges together over the filling and cover the dough
  • Gently press together with your fingers and seal
  • Keep the sealed side down and roll/ pat the poori into a thick and flat Appam
  • Heat oil in a Kadai and when the oil is hot try frying a small piece of dough if it raises in a few seconds oil is ready
  • Carefully slide a Sojji Appam into the hot oil
  • Gently press the sojji Appam with a ladle till it puffs up
  • Flip the Appam and fry till it becomes golden brown in color
  • Drain the Sojji Appam using a perforated ladle and keep the sojji Appam in a filter with a kitchen towel to remove excess oil. Close with a lid after they are cool or spread out the Sojji Appams on a dry plate and allow them to cool down

Video

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Notes

  1. If you are using the rolling pin to flatten the Sojji Appam make sure you keep the Appam thick
  2. Avoid crowding the oil with Sojji Appams, preferably fry in batches
  3. The appams should be thick and the stuffing should not be exposed. Exposed sojji
  4. Appam will absorb more oil and sojji might come out while frying
  5. Preferably make the Appam thick but make sure there is enough Kesari
  6. Sojji Appams are crisp when fresh and they tend to soften after storing But the taste remains ambrosial
  7. Dough rested for longtime yields soft poori
  8. Add sugar only after rava is cooked
  9. Always stir continuously after adding sugar to avoid lumps
  10. Use fine sugar or grind the sugar once in mixie for lump-free sojji
  11. Always cook sojji till it comes in a thick mass
  12. Sojji stuffing should be neither stiff nor sticky
  13. The size of the sojji Appam is an individual preference but smaller Appam is my preference
  14. If the sojji becomes hard knead it well with greased hand
  15. Sprinkle little hot water and knead if the sojji turns dry
  16. For perfect puffing gently press the Appam in hot oil. You can also pour some hot oil over the appams to make them puff too
  17. The dough should be soft and pliable. Otherwise, it will not be easy to spread it as appam
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