Sojji appam is a sweet dish like a poori made out of maida, stuffed with sweet rava/ semolina/ sooji stuffing. The sweet stuffing is made with jaggery and coconut (optional).

Sojji appam is a special treat like a dessert you can make to serve along with dry spicy snacks in tea / coffee time.

Check out my paal paniyaram recipe and khaja recipe in this website.

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Variations
My notes
Step by step photos
Recipe card

Variations

Swap jaggery with sugar.
Skip coconut in the recipe.
Use wheat flour in place of all purpose flour or use 50:50 of both.
Instead of deep frying, shallow fry.
There are few other version too, made with sugar, without coconut and so on, but this is the one I saw in a magazine attachment recipe booklet.

My notes

I kept postponing making this as it has maida, rava and the fact it is deep-fried.

But recently saw sojji appam in the show Sutralam suvaikalam Madurai special and got tempted by it.

Though it was made with just plain rava & sugar mix, I wanted to make this one with jaggery.

I guess we can make kesari and stuff in this maida poori. This one was similar to the chana dal pooranam, except this is with rava instead of chana dal.

It was really really tasty and the flavour was beyond my expectation, of-course, any high calorie food will have to be tasty right?

We cannot avoid but at least eat in moderation and enjoy such food. Original recipe is this, but many of you will be sure concerned about the calories. You can make all your own modification.

Taste may definitely differ but good, it's up to your preference.

Read sojji appam in tamil

Step by step photos

Firstly mix all purpose flour, ghee and salt in a mixing bowl.
After that add water little by little to make a smooth, pliable, non sticky dough.
Keep aside for minimum 2 hrs (The more hours you keep it becomes more soft).

2. Meanwhile, prepare the stuffing. Boil water in a pan and add rava in sprinkle way with brisk stirring to avoid lumps.

3. When it becomes like a porridge, lower the flame and cook covered for 3 to 4 minutes in medium or low flame. Rava should be completely cooked.

4. Add powdered jaggery and let it melt in heat and get blended well.

5. Add grated coconut and cardamom powder and keep stirring. Once the mixture forms a thick mass, switch off the flame, transfer to the container. Let it cool down.

Rolling out

Knead the dough after 2 hours to a smooth dough, add a teaspoon of sesame oil while kneading.
Divide into 9-10 equal sized balls.
Knead the stuffing also to make it soft and divide into same sized balls as the dough balls.
Grease and flatten the dough ball into small disc. Keep the stuffing over it. Make sure to soften the stuffing if it is hard, by kneading it.

5. Gather the dough and pinch it towards the center to cover it and seal it.

Keep the sealed part down and flatten to a palm size disc. The appams should be thick and the stuffing should not be exposed.

Otherwise oil will get spoiled as well as too much oil will be absorbed.

6. Repeat to finish and keep everything in a large greased plate, separately. Heat oil and deep fry the appams.

It will raise after few seconds you drop in oil.

7. When it puffs, flip and cook in medium flame until golden in colour.

Sojji appam stays puffed up for long time. It tastes great when had hot and even after cooling down.

Recipe card

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5 from 1 vote

Sojji appam recipe

Sojji appam is a sweet dish like a poori made out of maida, stuffed with sweet rava/ semolina/ sooji stuffing. The sweet stuffing is made with jaggery and coconut (optional). Full video and step by step pictures.

Course Snack

Cuisine Indian, South Indian

Prep Time 20

Cook Time 3

Resting time 2

Author Raks Anand

Servings 10 sojji appam

Cup measurements

Ingredients

1 cup All purpose flour / Maida Refer notes
1 tablespoon Ghee
Salt

Stuffing

½ cup Semolina/ rava
1 & ¼ cup Water
¾ cup Jaggery
½ cup Coconut grated
1 Cardamom powdered
1 teaspoon Ghee