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Thursday, 21 January 2016

Sojji Appam

Sojji Appam
Posed by Padma Ramani on 09/01/2016

For filling..suji/rava 1cup
Grated coconut 1/2 cup
Ghee 1cup
Sugar 1and 1/2 cup
Elaichi powder for flavour
Outer layer..1cup maida and 1cup wheat flour, a pinch of salt, a teaspoon ghee
Ghee/ refined oil for frying 

Method :  In a kadai heat the ghee and roast suji until golden brown .transfer it to a plate and in the sam kadai roast the coconut till light brown.  Transfer it to the plate and keep 2to 3 glass of water to boil . the quantity of water will depend upon the suji. Finer the suji less water.  Once water starts boiling , add the suji coconut and cook till suji becomes soft. Then add sugar and keep cooking tikk it thickens and doesn't stick to spoon. Add elaichi powder .  The sojji is ready.

Prepare a dough with both floors , adding a pinch of salt a little ghee. The dough should be tight like for poori.  Now in another kadai keep equal amount of ghee and oil for frying.  Make small lemon sized balls of the filling and the dough.  Heat the frying medium.  Roll out small poori from the dough, keep the sojji in centre, fold from all sides and gently roll again to a .palm size.  Slowly drop in heated oil and fry till golden brown.take out and drain excess oil The sojji appam is ready to eat.  Similarly make sojji appams from remaining dough.  We can make 12_15 appams from the above quantity.  Though this is a traditional sweet , have incorporated healthy choices like wheat atta and refined oil looking to present trends.