Navaratri sundal recipes

Saturday, August 6, 2016

Sojji appam recipe | Sojji appam with jaggery

Sojji-appam
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). 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. I had this recipe under my to do list for few months now. But kept postponing because of all the maida, sooji and deep frying thing in this recipe. 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.
sojji-appam-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 flavour was beyond my expectation, ofcourse, any high calorie food will have to be tasty right? Winking. 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 – make it with wheat flour, tawa fry it instead deep frying and make all your own modification. Taste may definitely differ but good, it’s up to your preference.

How to make sojji appam full video :


Sojji appam recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time: 2 hrs  |  Cook time: 20 mins   Makes: 10

Click here for cup measurements

Click here to read sojji appam in tamil

Ingredients

All purpose flour / Maida – 1 cup

Ghee – 1 tbsp

Salt – 1/4 tsp


Stuffing

Semolina/ rava – 1/2 cup

Water – 1 & 1/4 cup

Jaggery – 3/4 cup

Coconut, grated – 1/2 cup

Cardamom – 1, powdered

Ghee – 1 tsp


Method

  1. First prepare the dough by mixing maida, ghee and salt first, 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. 1-dough
  3. Meanwhile, prepare the stuffing. Boil water in a pan and add rava in sprinkle way with brisk stirring to avoid lumps.
  4. 2-add
  5. 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.
  6. 3-cook
  7. Add powdered jaggery and let it melt in heat and get blended well. 
  8. 4-stir
  9. 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.
  10. 5-mix
  11. Knead the dough after 2 hours to a smooth dough, add a tsp 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.
  12. 6-stiff
  13. Gather the dough and pinch it towards the centre 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.
  14. 7-stuff
  15. 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.
  16. 8-fry
  17. When it puffs, flip and cook in medium flame until golden in colour.
  18. 9-ready

Notes

  • 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 1/2 cup in this recipe.

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


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27 Stars(comments):

  1. how crazily we indulge on this sojji appams during our childhood days, especially in temple they sell in prasadam stall. Our only motivation to go to temple, miss madurai a lot

    ReplyDelete
    Replies
    1. *Our only motivation to go to temple* Lol. I am having this for the first time :)

      Delete
  2. so this is sojji..i have read in stories that when'ponnu pakka varumbothu'they offer bajji and sojji to the bridegroom and family😀..but never seen it or eaten..
    finally came to know what sojji is like..ha ha..thanks to u raji

    ReplyDelete
    Replies
    1. Exactly what appa amma told yesterday 😀

      Delete
  3. This comment has been removed by the author.

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  4. This comment has been removed by the author.

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  5. Looks good .... hearing of this dish for the first time ..... will love to try it soon .

    ReplyDelete
  6. I thought just for rhyming they r using that word bhajji sojji. Do we have that dish really??

    ReplyDelete
  7. Been visiting your blog for the past few weeks. Most of your dishes are doable with the regular kitchen items available. Also your version is simple and tempt us to do at home. Nice job, all the best.

    ReplyDelete
  8. This comment has been removed by the author.

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  9. wow! nvr had this type before..i shud give it a try!

    ReplyDelete
  10. Hi Raks,
    Was the rava roasted already?

    ReplyDelete
  11. Lovely dish.... I must try this... During festivals

    ReplyDelete
  12. Lovely dish.... I must try this... During festivals

    ReplyDelete
  13. Following your blog from past few days .. Tried Sooji Appam today ,. It's Yummilicious 😊

    ReplyDelete
  14. This comment has been removed by the author.

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  15. Looking yummy. My kid was asking for hashbrown, Can u plz tell me how to make it.. thank u..

    ReplyDelete
  16. Hey, that sojji while "ponnu paaka varumbodhu" is actually kesari bath, right? Bhajji and rava kesari will b served. Not sojji appam!

    But this is a great recipe for sure!

    ReplyDelete
    Replies
    1. Yes Sojji = kesari, Appam made with sojji stuffing = Sojji appam :D

      Delete
  17. Do we really need not to fry the rava or if we fry rava do we see any difference? Sorry for the silly question this recipe looks tempted want to try .

    ReplyDelete
  18. Yummy recipe.. Many of your recipes are mouth watering and easy to make with available ingredients in the kitchen :) I love sojji appam from temples.. I'm definitely trying this soon..

    ReplyDelete
  19. Wow its the first time I'm coming across such delicious recipe . Thanks a lot for such easy n delicious recipe. Will surely try this .thank u

    ReplyDelete

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