S ojji appam | Stuffed poori made with a jaggery based sweet filling. Sojji appam recipe with full video and step-by-step pictorial instructions.

Usually, sojji appam mostly made during festivals or the Sumangali pooja. During our childhood days, whenever we visit Madurai Thiruparamkundram temple with my mama, he buys this sojji appam for us. My sister and I are huge fans of these sojji appams . We both happily sit in the temple and relish this without caring about the calories. This sojji appam is highly addictive.

My athai makes this sojji appam very well and it is her favorite sweet too. Last year itself I wanted to post this recipe of sojji appam, but somehow missed it. Sojji means Kesari|sooji ka halwa. The outer layer is covered by maida and the inside stuffing will be with sooji or semolina or rava. I made the sojji with jaggery, but you can make it with sugar instead of jaggery. Do not add Kesar colour for Kesari, if making with sugar.

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  1. Print Pin 5 from 1 vote Sojji Appam recipe Deep-fried stuffed pooris with a sweet filling Course Dessert, Festival recipes,, Sweet Cuisine Indian Keyword Festival recipes, Janmashtami recipes, South Indian festival, sweets Prep Time 30 minutes minutes Cook Time 1 hour hour Total Time 1 hour hour 30 minutes minutes Servings 8 appams Author Jeyashri suresh Ingredients 1/2 cup Maida | All purpose flour 2 pinches Salt ½ cup Rava | sooji ¼ cup grated coconut ½ cup jaggery 2.5 cups water 1 tsp ghee 2 pinches cardamom powder Oil for deep frying Instructions Knead the maida by adding salt into a soft pliable dough.  You can add a pinch of baking soda while kneading.  Add a tsp of oil to the dough and keep it covered all the time.  Let’s make the stuffing for the sojji appam. In a pan add the 2.5 cups of water. Let this come to a rolling boil. Simmer the flame and add the sooji. Be careful not to get any lumps. Stir continuously. When it comes to whole mass and the rava gets cooked . Add the powdered jaggery now and mix well. This mixture will turn watery but it will be thicken in few minutes.  When it comes to whole mass and the rava gets cooked. Add the ghee to this. and mix well. Add the grated coconut. Now add cardamom powder. Add the ghee to this and mix well.  Switch off the flame and allow this sojji to cool.  Make the dough in to equal lemon-sized balls. Make the sojji also into balls.  Take one dough ball. Grease your hands with ghee and flatten them with your fingers.  Place one sojji ball in the center and close it without any gap.  Flatten this with the fingers. If using rolling pins, roll gently. Let this be thick.  Heat the oil and when it is hot, carefully fry this in oil.  Fry both sides till golden brown and drain out the excess oil in a kitchen towel.  Repeat this for the rest of the dough and filling. Video Tried this recipe? Mention @jeyashris kitchen or tag #jeyashriskitchen ! Like our videos ? Subscribe to Jeyashris kitchen ! Notes While closing the dough after keeping the sojji ball, do it carefully. Ensure it is properly sealed, else the filling will come out while frying. 2. Make the appams not too thick or very thin. 3. Fry in medium flame, too much hot oil will make the sojji not get cooked inside. If it is very low also it will not drink a lot of oil and become soggy. 4. If you do not add coconut, this can be stored at room temperature for a day. 5. Do not overload the oil pan, fry in batches. 6. You can roll the Sojji appam and cook in a tawa like poli.
  • Knead the maida by adding salt into a soft pliable dough.
  • You can add a pinch of baking soda while kneading.
  • Add a tsp of oil to the dough and keep it covered all the time.
  • Make the dough into equal lemon-sized balls.
Sojji appam recipe - 1
  • Let’s make the stuffing for the sojji appam.
  • In a pan add the 2.5 cups of water.
  • Simmer the flame and add the sooji.
  • Be careful not to get any lumps. Stir continuously.
  • Let this comes to whole mass and the rava gets cooked.
Sojji appam recipe - 2
  • Add the powdered jaggery now and mix well.
  • This mixture will turn watery but it will thicken in few minutes.
Sojji appam recipe - 3
  • Add the grated coconut.
  • Now add cardamom powder.
  • Add the ghee to this and mix well.
  • Switch off the flame and allow this sojji to cool.
  • Make the sojji also into balls.
Sojji appam recipe - 4
  • Take one dough  ball. Grease your hands with ghee and flatten it with your fingers.
Sojji appam recipe - 5
  • Place one sojji ball in the center and close it without any gap.
  • Flatten this with the fingers. If using rolling pins, roll gently. Let this be thick.
Sojji appam recipe - 6
  • Place one sojji ball in the center and close it without any gap.
  • Flatten this with the fingers. If using rolling pins, roll gently. Let this be thick.
sojji appam - 7
  • Heat the oil and when it is hot, carefully fry this in oil.
  • Fry both sides till golden brown and drain out the excess oil in a kitchen towel.
Sojji appam - 8 Sojji appam - 9

Sojji Appam recipe

Ingredients

  • 1/2 cup Maida | All purpose flour
  • 2 pinches Salt
  • ½ cup Rava | sooji
  • ¼ cup grated coconut
  • ½ cup jaggery
  • 2.5 cups water
  • 1 tsp ghee
  • 2 pinches cardamom powder
  • Oil for deep frying

Instructions

  • Knead the maida by adding salt into a soft pliable dough.
  •  You can add a pinch of baking soda while kneading.
  •  Add a tsp of oil to the dough and keep it covered all the time.
  •  Let’s make the stuffing for the sojji appam.
  • In a pan add the 2.5 cups of water. Let this come to a rolling boil.
  • Simmer the flame and add the sooji.
  • Be careful not to get any lumps. Stir continuously.
  • When it comes to whole mass and the rava gets cooked .
  • Add the powdered jaggery now and mix well.
  • This mixture will turn watery but it will be thicken in few minutes.
  •  When it comes to whole mass and the rava gets cooked. Add the ghee to this. and mix well.
  • Add the grated coconut. Now add cardamom powder.
  • Add the ghee to this and mix well.
  •  Switch off the flame and allow this sojji to cool.
  •  Make the dough in to equal lemon-sized balls. Make the sojji also into balls.
  •  Take one dough ball. Grease your hands with ghee and flatten them with your fingers.
  •  Place one sojji ball in the center and close it without any gap.
  •  Flatten this with the fingers. If using rolling pins, roll gently. Let this be thick.
  •  Heat the oil and when it is hot, carefully fry this in oil.
  •  Fry both sides till golden brown and drain out the excess oil in a kitchen towel.
  •  Repeat this for the rest of the dough and filling.

Video

Notes