• 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).
• Meanwhile, prepare the stuffing. Boil water in a pan and add rava in sprinkle way with brisk stirring to avoid lumps.
• 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.
• Add powdered jaggery and let it melt in heat and get blended well.
• 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.
• 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.