Ingredients for outer covering.
Maida/all purpose flour - 3/4 cup
Fine White Rava/Sooji - 1/4 cup
Salt a pinch
Turmeric powder - 1 generous pinch
Oil- 6 tsp
Water - as needed ( around 1/4 cup)
Mix all above ingredients together in a bowl except water.
Mix till it resembles like bread crumbs.
Now slowly add water little by little & form a soft dough.
Cover the dough with a lid & rest for 30 minutes to 1 hour.
Divide the portion to equal size balls,cover & keep them ready.
Yields around : 15 appams
White Rava/Sooji - 1/2 cup
Jaggery - 3/4 cup
Grated coconut - 1/4 cup
Ghee - 1tsp
Salt a pinch
Cardamom - 6 crushed
Water - 2 & 1/2 cups
Dry roast rava in low flame till colour changes,do not over fry & burn them.
Add water & jaggery in a bowl bring to a boil,filter to remove any impurities.
Now boil the jaggery water lower the flame add the rava,cardamom powder & coconut.
Mix well till the rava is cooked & the mixture leaves the sides of the pan.
Switch off the flame add the ghee mix well.Cover & keep for 5 minutes.
Divide the portion to equal size balls.
Oil to deep fry
Ghee - 1 tbsp
Grease a plastic sheet place the outer filling dough, slightly flatten the dough.
Place a filling mixture ball at centre.Cover the outer filling to seal it properly.
Flatten it to a semi thick disc using your finger or rolling pin.Prick once with a fork on top.
Heat oil in a pan add ghee to it when hot slide the appam into the hot oil.
Deep fry both sides in medium high flame till golden brown.
Place it on a kitchen paper to remove excess oil.
Enjoy your sojji appam hot or warm !
a) Finely chopped cashew nuts can be added for the filling for extra taste.
b) Add water little by little to form a soft dough.Consumption of water may vary according to the quality of sooji.
c) You can add oil & ghee of equal quantity for deep frying.Here i used just 2 tbsp.
Thanks for visiting !