Friday, September 26, 2014

Sojji Appam - Fried Dough With Sweet Semolina Filling


''Oh dear Mother ! I welcome thee by ringing the bell -
I offer Thee a comfortable seat -
The waters of  the holy rivers are Thine for ablutions -
The best of  fruits and honey are for Thee to savour -
I offer a cool and fragrant bath to Thee -
I adorn Thee with fine clothing -
And  bedeck Thee with precious ornaments -
I anoint Thee with sandal paste, and 
Offer Thee vermilion , turmeric and incense -
I offer Thee a garland made of the most fragrant flowers -
I shower Thee with the choicest of flowers and aromatic herbs -
Finally Oh Mother, I offer Thee my entire self ,
Filled with the ambrosial sweet called devotion !
Oh Goddess, Thou who manifests as  mother in all beings,
Salutations to Thee,salutations to Thee, salutations to Thee !''

 Offering Sojji Appam to Mother Goddess during Navaraatri symbolizes the total surrender of the Self filled with sweet  devotion unto Her!

Semolina - 1 cup
Cashew nuts ( coarsely powdered)- 1/4 cup
Sugar - 2 cups
Ghee - 1 tbsp
Cardamom powder - 1 pinch
1.Heat ghee in a thick bottomed kadai.
2. Add the cashew nuts immediately followed by semolina.
3. Roast on low flame till you get a pleasant aroma.
4. Side by side boil 2 cups of water on the second burner of the stove.
5. Now safely and gently add the boiling water to the fried semolina.
6.Stir well and cook till the semolina starts to thicken.

7. Add sugar and blend well.
8.Cook till the Sojji thickens and comes together like a ball.

9.Mix cardamom powder and allow it to cool thoroughly.
Plain white flour / Maida - 1 cup
Ghee - 1 tbsp

Salt - 1 pinch
1. Take a wide mouthed bowl and mix all the above ingredients together using your hand.
2. When the flour resembles bread crumbs SPRINKLE water just enough to gather the flour into a dough.
3. Knead into a stiff but pliable dough.
1. Make small lemon size balls out of the already prepared Sojji.
2. Make slightly smaller balls out of the maida dough.

3. Take a dough ball and flatten it on your palm.
4.Place a ball of Sojji on it.
5. Pull the edges together over the filling , press together with your fingers and seal.
6. Keep the sealed side down and pat it into a thick and flat circle.

7. You may use a rolling pin to flatten the Sojji Appam, but keep the Appam thick.
8. Heat oil in a kadai.
9. Reduce the flame and slide a Sojji Appam into the hot oil.
10. Cook till the colour of the Appam starts to change, and then increase the flame to medium.
11. Flip the Appam and fry till it becomes golden  brown in colour.
12. Drain the Sojji Appam using a perforated ladle.
13. Sojji Appams can be fried in batches .
14. Spread out the Sojji Appams on a dry plate and allow them to cool down.
Offer the Sojji Appam to Mother Goddess and enjoy the Prasadam with one and all.

Sojji Appams are crisp when fresh and they tend to soften when stored. But the taste remains ambrosial.

This post is for Sri. P.V. Krishna Murthy and family.
Special thanks to Shravan and Pranav for the Navaraatri Kolu picture.

1 Post your Comments:

nandoos kitchen said...

nice and tasty appam