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
For more recipes related to Soji Appam checkout Balushahi, Ghevar, Jalebi, Baked Moong Dal Karanji . You can also find more Mithais recipes like Jamun Sooji Halwa, Roasted Coconut Laddoos, Baked Moong Dal Gujiya, Milk Cake.
Soji Appam Recipe Card
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.
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.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
