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Learn how to make classic Sojji Appam, the traditional South Indian sweet poori stuffed with melt-in-the-mouth rava and sugar.

Sojji Appam | Traditional South Indian Sweet

Gayathri Vijayakumar
Traditional Sojji Appam – Crispy outside, soft and sweet inside! Try this easy South Indian festive sweet recipe with rava, sugar in maida covering. Perfect for festivals, celebrations, and tea time snacks!
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 4 hours 35 minutes
Course Dessert
Cuisine Indian
Servings 25 pieces

Ingredients
  

  • 250 grams Maida
  • 50 grams Unsalted Butter Melted
  • ⅛ teaspoon Turmeric Powder
  • Water to make the outer dough as needed
  • 250 grams Rava / Sooji
  • 250 grams Sugar
  • 2 cups Boiling Water for the filling
  • 2 tablespoon Ghee
  • Oil for frying, as needed

Instructions
 

  • In a mixing bowl, add maida, melted butter, a pinch of turmeric powder and combine well.
  • Add water little by little to make a loose dough. Add a teaspoon of oil and apply on top of the dough. This helps in maintaining the texture and helps in the dough not drying up easily. Cover and keep the dough aside for 3 or 4 hours.
  • Heat a pan and add little ghee. Roast the rava on low flame until it turns aromatic and light golden. Keep stirring to prevent burning.
  • Add boiling hot water little by little and let it come to a gentle boil. Add sugar and stir until it completely dissolves.
  • Stir continuously to prevent lumps. Cook on low flame until the mixture thickens and leaves the sides of the pan.
  • Remove from heat and allow it to cool completely. Once cooled, shape into small balls. Keep it aside.
  • Once the resting time is over, take a small portion of dough and roll it into a small ball. The dough should be loose and easy to roll but not sticky.
  • Flatten it slightly on a parchment paper or ziploc cover and place a prepared sojji (filling) ball in the center.
  • Gently seal the edges by bringing the dough together. Make sure the rava kesari ball is completely covered.
  • Flatten gently into a small disc using your fingers and palm.
  • Heat oil in a frying pan or shallow pan over medium heat. Place one sojji appam at a time and cook on both sides until golden brown.
  • Press gently with a ladle so it cooks evenly. Remove and drain on tissue paper. Repeat for all sojji appams.
  • Sojji Appam is ready to be served.
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