Sojji appam is a popular South Indian snack made with a sweet filling of coconut and jaggery encased in a crispy, golden-brown outer layer. It is traditionally made during festivals and special occasions, adding a touch of sweetness to the celebrations. The combination of the sweet filling and crispy outer layer creates a delectable contrast in textures and flavors that is sure to delight your taste buds. Whether enjoyed as a snack or dessert, sojji appam is a must-try for anyone looking to explore the diverse and delicious world of South Indian cuisine.
Sojji Appam
4
servings1
hour20
minutesA festival sweet dish made during Karthigai Deepam.
Ingredients
Rawa – 1 cup
Jaggery powdered – 1 cup
Coconut gratings – 1/2 cup
Cardamom powder – ¼ teaspoon
Cashew nuts – few (optional)
Maida (all purpose flour) – 2 cups
Salt – ¼ teaspoon
Ghee – 2 to 3 teaspoons
Oil – for deep frying
Directions
- Sieve maida, add salt and one teaspoon of ghee or oil and mix it well. Add water little by little and make a soft dough. Keep it covered for an hour.
- In a thick bottomed vessel pour two cups pf water and bring to boil. When it starts boiling add rawa and cook it on medium flame till it is soft. Now add powdered jaggery and coconut gratings. Mix well and keep it on low flame. When it thickens add cardamom powder, cashew nuts broken into small pieces, little ghee and mix it well. When you touch this pooranam (stuffing), it should be non-sticky. At this stage, remove from stove and cool it. Make small size balls.
- Take a lemon size maida dough and roll it like a thick puri. Place one ball of the rawa mixture in the middle of the puri. Gather all the corners of the puri and cover the rawa mixture. Gently flatten it with your fingers like Adirasam.
- Heat oil in a kadai and deep fry the appam till light brown spots appear.
- Note: This can also be Tawa fried like making Poli. Heat a tawa and put the appam and pour little ghee or oil around it. Cook till the colour changes. Turn it around and cook other side and remove.
- Little turmeric powder can be added with maida to get a golden brown appam. Instead of jaggery, we can prepare this with sugar also.
Sojji Appam looks good. Interesting, never made a sojji stuffing before.
This is famous in Thanjavur. We can even stuff the left over Kesari and make this Appam.
Must try this one ….really tempting !!!!!!!!!!!!!!
great, the sojji appams look so yummy. can be made with wheat flour?
Yes. It can be made with wheat flour. The taste and colour will differ slightly.
I had this recently, for the first time. Made by my chiththi. Probably it is a good idea to make it in tawa. This will reduce the oil consumption. Also, making the appam, without the poornam oozing out, seems tricky. Thanks for the recipe.
Hi Swami,
Yes. It can be tawa fried. Only difference, it will give a taste like Poli.
ya they are really very good n even kids can eat this appam thanku
Thank you Madhuri for your kind comments.
I was searching this recipe for a long time thanks a lot
Yesterday only i visited ur website.Tried ur sojji appam and milk halwa recipes. It came out very well. Kids liked it very much.thank you for ur recipes.
Welcome to our site Radhika. Hope you will try more recipes and post your feedback.
mam its create tempting to eat. Very very easy to make. I will try to make sooji appam. Thank you mam
Can we make this without ghee because my daughter is a vegan and does not take ghee any substitute for ghee?