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