SOJJI APPAM

My grandmother used to make this during functions, I would love to eat this. but its a tough job doing it so she used to restrict me from eating more than 1 or 2. now i made up my mind to learn and eat this as much as wish

Ingredients :

Maida – 1 cup

Salt – a pinch

soda – ½ tsp

Water – to make a stiff but smooth dough

Oil – 1 tsp

Oil for deep frying

Filling:

Rawa – ½ cup

Fresh grated coconut – ¼ cup

Jaggery – ½ cup

Cardamom powder – 1 tsp

Method :

1)     In a wide vessel take the maida, soda and water and make a smooth but stiff dough

2)     Apply oil and keep aside for ½ hour

3)     In a pan, dry roast the rawa till light brown, keep aside

4)     Add the jiggery and add 2 and ½ cups of water and melt the jiggery

5)     When the jiggery comes frothing up, add the coconut and the rawa and mix briskly

6)     Keep sautéing till it leaves the sides of the pan

7)     Garnish with cardamom powder, cool and make small balls out of it

8)     Make slightly bigger balls out of the dough, make it into a puri

9)     Add the filling inside, seal it and pay it slightly with your hand

10) Fry in oil without letting the puris fluff

Note :

You can add half ghee and half oil for deep frying

If you want to avoid deep frying, you can even pat them a little larger and cook it like puran polis adding ghee so that it gives the good taste of ghee at the same time avoid deep frying