Sojji appam is a candy dish like a poori made out of maida, full of candy rava/ semolina/ sooji stuffing. The candy stuffing is made with jaggery and coconut (non-obligatory).
Sojji appam is a particular deal with like a dessert you may make to serve together with dry spicy snacks in tea / espresso time.
Try my paal paniyaram recipe and khaja recipe on this web site.
Soar to:
Variations
- Swap jaggery with sugar.
- Skip coconut within the recipe.
- Use wheat flour rather than all function flour or use 50:50 of each.
- As an alternative of deep frying, shallow fry.
- There are few different model too, made with sugar, with out coconut and so forth, however that is the one I noticed in {a magazine} attachment recipe booklet.
My notes
I saved suspending making this because it has maida, rava and the very fact it’s deep-fried.
However not too long ago noticed sojji appam within the present Sutralam suvaikalam Madurai particular and obtained tempted by it.
Although it was made with simply plain rava & sugar combine, I needed to make this one with jaggery.
I assume we will make kesari and stuff on this maida poori. This one was much like the chana dal pooranam, besides that is with rava as an alternative of chana dal.
It was actually actually tasty and the flavour was past my expectation, of-course, any excessive calorie meals must be tasty proper?
We can not keep away from however at the very least eat moderately and revel in such meals. Authentic recipe is that this, however lots of you may be certain involved in regards to the energy. You may make all your individual modification.
Style might undoubtedly differ however good, it’s as much as your desire.
Step-by-step pictures
- Firstly combine all function flour, ghee and salt in a mixing bowl.
- After that add water little by little to make a clean, pliable, non sticky dough.
- Hold apart for minimal 2 hrs (The extra hours you retain it turns into extra tender).
2. In the meantime, put together the stuffing. Boil water in a pan and add rava in sprinkle method with brisk stirring to keep away from lumps.
3. When it turns into like a porridge, decrease the flame and cook dinner coated for 3 to 4 minutes in medium or low flame. Rava must be utterly cooked.
4. Add powdered jaggery and let it soften in warmth and get blended properly.
5. Add grated coconut and cardamom powder and maintain stirring. As soon as the combination types a thick mass, change off the flame, switch to the container. Let it quiet down.
Rolling out
- Knead the dough after 2 hours to a clean dough, add a teaspoon of sesame oil whereas kneading.
- Divide into 9-10 equal sized balls.
- Knead the stuffing additionally to make it tender and divide into identical sized balls because the dough balls.
- Grease and flatten the dough ball into small disc. Hold the stuffing over it. Be sure to melt the stuffing whether it is arduous, by kneading it.
5. Collect the dough and pinch it in direction of the middle to cowl it and seal it.
Hold the sealed half down and flatten to a palm measurement disc. The appams must be thick and the stuffing shouldn’t be uncovered.
In any other case oil will get spoiled in addition to an excessive amount of oil shall be absorbed.
6. Repeat to complete and maintain every little thing in a big greased plate, individually. Warmth oil and deep fry the appams.
It is going to elevate after few seconds you drop in oil.
7. When it puffs, flip and cook dinner in medium flame till golden in color.
Sojji appam stays overrated for very long time. It tastes nice when had scorching and even after cooling down.
Recipe card
Sojji appam recipe
Sojji appam is a candy dish like a poori made out of maida, full of candy rava/ semolina/ sooji stuffing. The candy stuffing is made with jaggery and coconut (non-obligatory). Full video and step-by-step footage.
Substances
- 1 cup All function flour / Maida Refer notes
- 1 tablespoon Ghee
- Salt as wanted
Stuffing
- ½ cup Semolina/ rava
- 1 & ¼ cup Water
- ¾ cup Jaggery
- ½ cup Coconut grated
- 1 Cardamom powdered
- 1 teaspoon Ghee
Forestall your display screen from going darkish
Directions
-
Firstly combine all function flour, ghee and salt in a mixing bowl.
-
After that add water little by little to make a clean, pliable, non sticky dough.
-
Hold apart for minimal 2 hrs (The extra hours you retain it turns into extra tender).
-
In the meantime, put together the stuffing. Boil water in a pan and add rava in sprinkle method with brisk stirring to keep away from lumps.
-
When it turns into like a porridge, decrease the flame and cook dinner coated for 3 to 4 minutes in medium or low flame. Rava must be utterly cooked.
-
Add powdered jaggery and let it soften in warmth and get blended properly.
-
Add grated coconut and cardamom powder and maintain stirring.
-
As soon as the combination types a thick mass, change off the flame, switch to the container. Let it quiet down.
Rolling out
-
Knead the dough after 2 hours to a clean dough, add a teaspoon of sesame oil whereas kneading.
-
Divide into 9-10 equal sized balls.
-
Knead the stuffing additionally to make it tender and divide into identical sized balls because the dough balls.
-
Grease and flatten the dough ball into small disc.
-
Hold the stuffing over it. Be sure to melt the stuffing whether it is arduous, by kneading it.
-
Collect the dough and pinch it in direction of the middle to cowl it and seal it.
-
Hold the sealed half down and flatten to a palm measurement disc. The appams must be thick and the stuffing shouldn't be uncovered.
-
In any other case oil will get spoiled in addition to an excessive amount of oil shall be absorbed.
-
Repeat to complete and maintain every little thing in a big greased plate, individually. Warmth oil and deep fry the appams.
-
It is going to elevate after few seconds you drop in oil.
-
When it puffs, flip and cook dinner in medium flame till golden in color.
Video
Notes
- Essential: This stuffing is sufficient for making 20 appams, whereas the dough is for under 10.
- So maintain it in thoughts whilst you make and alter the amount accordingly.
- When the appams elevate maintain it urgent gently inside oil in order that it puffs up. you possibly can pour some scorching oil over the appams to make it puff too.
- The dough must be tender and pliable. In any other case it won't be simple to unfold it as appam.
- The stuffing shouldn't be too stiff or too sticky.
- In the event you add jaggery earlier than the rava will get cooked utterly, then it is going to develop into arduous later. So make sure that rava will get cooked utterly.
- I didn't roast the rava.
- You'll be able to skip coconut, however cut back jaggery to ½ cup on this recipe.
