Soji Appam

Ingredients list for Soji Appam

• 2 cups Refined flour (maida)
• to taste Salt
• 2 tablespoons Ghee
• for deep-frying Oil
• Stuffing
• 1/2 cup Semolina (rawa/suji)
• 3/4 cup Jaggery (gur) , grated
• 1/2 cup Fresh coconut , scraped
• 1/4 teaspoon Green cardamom powder

Method

1. Take flour in a bowl, add salt, ghee and sufficient water and knead into a soft dough. Cover with damp muslin cloth and set aside for 2 hours.
2. To prepare stuffing, boil 1 cup water in a non-stick pan. Add semolina gradually, whisk and cook till the water is absorbed and the semolina is cooked.
3. Add jaggery, mix and cook till it melts. Add coconut and green cardamom powder and mix well. Transfer into a bowl and let it cool.
4. Heat sufficient oil in a kadai.
5. Divide the dough into equal portions. Shape each portion into a katori, stuff it with some stuffing, bring the edges together, seal and shape into balls. Further roll out each stuffed ball into a thick disc.
6. Slide each stuffed disc into hot oil and deep-fry till golden brown and puffs up. Drain on absorbent paper.
7. Arrange them on a serving platter and serve hot.