Soji Appam

Ingredients list for Soji Appam

• 1 cup Refined flour (maida)
• 1 tablespoon Ghee
• to taste Salt
• 1 teaspoon Sesame oil (til oil)
• for deep-frying Oil
• Stuffing
• ½ cup Semolina (suji)
• ¾ cup Jaggery (gur)
• ½ cup Fresh coconut scraped
• ¼ teaspoon Green cardamom powder

Method

1. Mix together flour, ghee and salt in a bowl. Knead into soft dough and set aside for 2 hours.
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.
3. Add jaggery and mix till it melts. Add coconut and cardamom powder and cook, stirring continuously, till well combined.
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.
5. Heat sufficient oil in a kadai. Deep-fry the appams till golden brown. Drain on absorbent paper.
6. Serve hot.