Sojji 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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Sojji Appam recipe
Deep-fried stuffed pooris with a sweet fillingServings 8 appamsIngredients
- 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.
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.
- 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.
- Add the powdered jaggery now and mix well.
- This mixture will turn watery but it will thicken in few minutes.
- 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.
- Take one dough ball. Grease your hands with ghee and flatten it 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.
- 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.
Nice one!!did not know this as a tamilnadu cuisine..thanks for sharing
looks absolutely yumm.
wow, sounds super tempting 🙂
my favoyrite
Looks great.yummy!
wow super tempting sis… One of my favorite sojji appam…
So addictive. I love sojji appam, but never made it myself. I am going to try this 🙂 Happy Gokulashtami!
tempting and delicious appam…
such a beautiful presentation my dear
Beautiful appams, love to munch some.
how divine it looks..
Jeyashri – very timely recipes. Inspired by you. Keep inspiring many women with your good work / recipes. I will sureoly try. I think as women, if we love cooking – that is a great way to build a family and many famillies together make a nation. May goddess Varalakshmi bless us all.
Hi Jayasri….very nice recipe…..mouth watering ?
Hi Jeyashri…I always refer ur site whenever I need to make some new stuffs and ur site is extremely helpful… Thanks alot…today tried making this sojji Appam for the first time and it came out too yummy but the outer maida covering is not so crisp like the one I usually have had in Chennai..could u guide what to add so that it's crisp outside…will rice flour help.. thanks
Padmavati Raghavan
Thank you so much for the feedback. To get crispy outer layer, while kneading the dough add 2 tblsp of hot ghee or oil. Also keep it aside for 30 minutes. While frying cook in a medium low flame like how we do for kachori to get a crispy outer layer.