Sojjiappam is a south indian sweet dish usually made during festivals like janmashtami ..
2 Cup (32 tbs) (For deep frying)
1 Cup (16 tbs)
1⁄4 Cup (4 tbs)
1⁄2 Cup (8 tbs)
1 1⁄2 Cup (24 tbs)
1 Cup (16 tbs), grated
1. In a mixing bowl, place flour and ghee, add enough water to make a soft dough.
2. For the stuffing, in a medium wok, heat ghee, add semolina, fry for 2 minutes, add grated jaggery and water, cook to get a consistency as that of upma.
4. Roll the dough to a small sized disc, place a ping pong ball size ball of the stuffing in it, fold into half, lift the sides and fold again tightly. Lightly roll again to make a thick small sized disc. Repeat the process to make several soojjappams.
5. In a medium wok, heat oil, fry the soojiappam's on low heat, until it turns light golden brown.
6. Serve as a dessert or as a snack.
Tightly wrap the soojiappam so that the stuffing does not show through the poori.
Sooji Appam is sweet and crispy and liked by children and elders alike. Watch this video to learn how to make this classic south Indian sweets which is great for kids lunch boxes, as a tea time snack as well as an offering to Gods on festive days.