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Sojji appam
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5 from 1 vote

Sojji Appam recipe

Deep-fried stuffed pooris with a sweet filling
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dessert, Festival recipes,, Sweet
Cuisine: Indian
Keyword: Festival recipes, Janmashtami recipes, South Indian festival, sweets
Servings: 8 appams
Author: Jeyashri suresh


  • 1/2 cup Maida | All purpose flour
  • 2 pinches Salt
  • ½ cup Rava | sooji
  • ¼ cup grated coconut
  • ½ cup jaggery
  • 2.5 cups water
  • 1 tsp ghee
  • 2 pinches cardamom powder
  • Oil for deep frying


  • Knead the maida by adding salt into a soft pliable dough.
  •  You can add a pinch of baking soda while kneading.
  •  Add a tsp of oil to the dough and keep it covered all the time.
  •  Let's make the stuffing for the sojji appam.
  • In a pan add the 2.5 cups of water. Let this come to a rolling boil.
  • Simmer the flame and add the sooji.
  • Be careful not to get any lumps. Stir continuously.
  • When it comes to whole mass and the rava gets cooked .
  • Add the powdered jaggery now and mix well.
  • This mixture will turn watery but it will be thicken in few minutes.
  •  When it comes to whole mass and the rava gets cooked. Add the ghee to this. and mix well.
  • Add the grated coconut. Now add cardamom powder.
  • Add the ghee to this and mix well.
  •  Switch off the flame and allow this sojji to cool.
  •  Make the dough in to equal lemon-sized balls. Make the sojji also into balls.
  •  Take one dough ball. Grease your hands with ghee and flatten them with your fingers.
  •  Place one sojji ball in the center and close it without any gap.
  •  Flatten this with the fingers. If using rolling pins, roll gently. Let this be thick.
  •  Heat the oil and when it is hot, carefully fry this in oil.
  •  Fry both sides till golden brown and drain out the excess oil in a kitchen towel.
  •  Repeat this for the rest of the dough and filling.



While closing the dough after keeping the sojji ball, do it carefully. Ensure it is properly sealed, else the filling will come out while frying.
2. Make the appams not too thick or very thin.
3. Fry in medium flame, too much hot oil will make the sojji not get cooked inside. If it is very low also it will not drink a lot of oil and become soggy.
4. If you do not add coconut, this can be stored at room temperature for a day.
5. Do not overload the oil pan, fry in batches.
6. You can roll the Sojji appam and cook in a tawa like poli.