How to make Soji Appam - Deep-fried sweet appams stuffed with jaggery-coconut mixture.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined flour (maida) (मैदा), Ghee (घी)

Cuisine : Kerala

Course : Mithais

Soji Appam Recipe Card

Soji Appam
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The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

For more recipes related to Soji Appam checkout Balushahi, Ghevar, Jalebi, Baked Moong Dal Karanji . You can also find more Mithais recipes like Kiwi Mango Shrikhand, Kesari Jalebi, Choco Coconut Modak, Singhare Ki Burfee.

Prep Time : 2-2.30 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Soji Appam Recipe

  • Refined flour (maida) 1 cup

  • Ghee 1 tablespoon

  • Salt to taste

  • Sesame oil (til oil) 1 teaspoon

  • Oil for deep-frying

  • Stuffing

  • Semolina (suji) ½ cup

  • Jaggery (gur) ¾ cup

  • Fresh coconut scraped ½ cup

  • Green cardamom powder ¼ teaspoon

Method

Step 1

Mix together flour, ghee and salt in a bowl. Knead into soft dough and set aside for 2 hours.

Step 2

To make the stuffing, boil 1¼ cups water in a non-stick pan. Add semolina, gradually, and cook, stirring continuously, till fully done. Lower heat, cover and cook for 3-4 minutes.

Step 3

Add jaggery and mix till it melts. Add coconut and cardamom powder and cook, stirring continuously, till well combined.

Step 4

Add sesame oil to the dough and knead again. Divide the dough into 8 portions and stuff each with a portion of stuffing. Seal and shape into a ball and roll into thick discs.

Step 5

Heat sufficient oil in a kadai. Deep-fry the appams till golden brown. Drain on absorbent paper.

Step 6

Serve hot.