Updated on by Raks Anand 26 Comments
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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).
Sojji appam is a special treat like a dessert you can make to serve along with dry spicy snacks in tea / coffee time.
Check out my paal paniyaram recipe and khaja recipe in this website.
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- Variations
- My notes
- Step by step photos
- Recipe card
Variations
- Swap jaggery with sugar.
- Skip coconut in the recipe.
- Use wheat flour in place of all purpose flour or use 50:50 of both.
- Instead of deep frying, shallow fry.
- 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.
My notes
I kept postponing making this as it has maida, rava and the fact it is deep-fried.
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.
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 the flavour was beyond my expectation, of-course, any high calorie food will have to be tasty right?
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. You can make all your own modification.
Taste may definitely differ but good, it’s up to your preference.
Step by step photos
- 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).
2. Meanwhile, prepare the stuffing. Boil water in a pan and add rava in sprinkle way with brisk stirring to avoid lumps.
3. 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.
4. Add powdered jaggery and let it melt in heat and get blended well.
5. 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.
5. 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.
6. 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.
7. When it puffs, flip and cook in medium flame until golden in colour.
Sojji appam stays puffed up for long time. It tastes great when had hot and even after cooling down.
Recipe card
Print Pin
5 from 1 vote
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.
Course Snack
Cuisine Indian, South Indian
Prep Time 20 minutes minutes
Cook Time 3 minutes minutes
Resting time 2 hours hours
Author Raks Anand
Servings 10 sojji appam
Cup measurements
Ingredients
- 1 cup All purpose flour / Maida Refer notes
- 1 tablespoon Ghee
- Salt
Stuffing
- ½ cup Semolina/ rava
- 1 & ¼ cup Water
- ¾ cup Jaggery
- ½ cup Coconut grated
- 1 Cardamom powdered
- 1 teaspoon Ghee
Instructions
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.
Video
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 ½ cup in this recipe.
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Reader Interactions
Comments
jeyashri suresh
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
Reply
Raks anand
*Our only motivation to go to temple* Lol. I am having this for the first time 🙂
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Alboni - Boni's Healthy Twists
Looks good .... hearing of this dish for the first time ..... will love to try it soon .
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Durga Karthik.
This comment has been removed by the author.
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Durga Karthik.
This comment has been removed by the author.
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Kavitha Kumar
I thought just for rhyming they r using that word bhajji sojji. Do we have that dish really??
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Kayalvizhi Praveen
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.
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Shazzy Karim
wow! nvr had this type before..i shud give it a try!
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Kayalvizhi Praveen
This comment has been removed by the author.
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luz
Hi Raks,
Was the rava roasted already?Reply
Pallavi palu
Lovely dish.... I must try this... During festivals
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Pallavi palu
Lovely dish.... I must try this... During festivals
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Raks anand
No
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Raks anand
Haha,yes
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Sathya Pandi
This comment has been removed by the author.
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Raks anand
Thank you 🙂
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Unknown
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!
Reply
Ramya Ragav
Looking yummy. My kid was asking for hashbrown, Can u plz tell me how to make it.. thank u..
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Raks anand
Yes Sojji = kesari, Appam made with sojji stuffing = Sojji appam 😀
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Unknown
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 .
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Srividya Karthik
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..
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Indu Mathy
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
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Ramya s
Hi.
I just tried this recipe. The taste, texture everything came out well. But not even little crispy..any tips for that.please tell meReply
Raks Anand
You can try making the dough little tighter. It is supposed to be having texture like soft appams only (poori kind) Also make sure oil is hot when you slide the appam inside. Let me know if you have further questions.
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Nandy
how long can you make this ahead of Deepavali?
Reply
Raks Anand
You can make one day ahead maximum.
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