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sojji appam
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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.
Prep Time20 mins
Cook Time3 mins
Resting time2 hrs
Course: Snack
Cuisine: Indian, South Indian
Servings: 10 sojji appam


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


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


  • 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.



  • Important: This stuffing is enough for making 20 appams, while the dough is for only 10.
  • So keep it in mind while you make and adjust the quantity accordingly. 
  • When the appams raise keep it pressing gently inside oil so that it puffs up. you can pour some hot oil over the appams to make it puff too.
  • The dough should be soft and pliable. Otherwise it will not be easy to spread it as appam.
  • The stuffing should not be too stiff or too sticky.
  • If you add jaggery before the rava gets cooked completely, then it will become hard later. So make sure rava gets cooked completely.
  • I did not roast the rava.
  • You can skip coconut, but reduce jaggery to ½ cup in this recipe.