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