How to make Soji Appam -
Refined flour pooris stuffed with a filling of semolina cooked with coconut and jaggery
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined flour (maida) (मैदा), Salt (नमक)
Cuisine : Kerala
Course : Breads
For more recipes related to Soji Appam checkout Bhature, Khasta Roti, Aloo Anardana Kulcha, Garlic Naan . You can also find more Breads recipes like Palak Aur Beetroot Dorangi Puri Hara Bhara Paratha Gulab Jamun Parantha - SK Khazana Eggless Whole Wheat Strawberry Pancake
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 : 2.30-3 hour
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Soji Appam Recipe
Refined flour (maida) 2 cups
Salt to taste
Ghee 2 tablespoons
Oil for deep-frying
Stuffing
Semolina (rawa/suji) 1/2 cup
Jaggery (gur) , grated 3/4 cup
Fresh coconut , scraped 1/2 cup
Green cardamom powder 1/4 teaspoon
Method
Step 1
Take flour in a bowl, add salt, ghee and sufficient water and knead into a soft dough. Cover with damp muslin cloth and set aside for 2 hours.
Step 2
To prepare stuffing, boil 1 cup water in a non-stick pan. Add semolina gradually, whisk and cook till the water is absorbed and the semolina is cooked.
Step 3
Add jaggery, mix and cook till it melts. Add coconut and green cardamom powder and mix well. Transfer into a bowl and let it cool.
Step 4
Heat sufficient oil in a kadai.
Step 5
Divide the dough into equal portions. Shape each portion into a katori, stuff it with some stuffing, bring the edges together, seal and shape into balls. Further roll out each stuffed ball into a thick disc.
Step 6
Slide each stuffed disc into hot oil and deep-fry till golden brown and puffs up. Drain on absorbent paper.
Step 7
Arrange them on a serving platter and 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.
