Sojji Appam

My grandmother used to make this during events and I would love to eat this. But it is a tough job making these so she used to restrict me from eating more than 1 or 2. I then made up my mind to try this and was happy with the results but unfortunately still could not eat more than the same 1 or 2, I used to eat.

Prep Time: 1 hr

Cook Time: 1 hr

Ingredients

For the outer covering

• 1 cup Maida

• a pinch of Salt

• 1/2 tsp Soda

• Water, as needed to make a tight dough

• 1 tsp oil

• Oil, for deep frying

For the filling

• 1/2 cup Rawa

• 1/4 cup Fresh grated coconut

• 1/2 cup Jaggery

• 1 tsp Cardamom powder

Instructions

For the covering

1. In a wide vessel take the maida, soda and water and make a smooth but stiff dough

2. Apply oil and keep aside for half an hour

For the filling

1. In a pan, dry roast the rawa till light brown and keep aside

2. Add the jaggery and 2 and 1/2 cups of water and melt the jaggery

3. When the jaggery comes frothing up, add the coconut and the rawa and mix briskly

4. Keep cooking till it leaves the sides of the pan

5. Garnish with cardamom powder, cool and make small lemon sized balls out of it

To proceed

1. Make slightly bigger balls out of the dough and make it into a puri on a greased plastic sheet

2. Add the filling inside and seal it

3. Place the filled ball on the sheet and press it slightly with your hand to form a puri

4. Fry in oil on medium flame without letting the puris fluff

Notes

• You can add half ghee and half oil for deep frying

• If you want to avoid deep frying, you can even pat them a little larger and cook it like puran polis adding ghee so that it gives the good taste of ghee. Traditional sojji appam is usually fried.