Sojii Appam Recipe

AuthorAnkita

RatingDifficultyAdvanced

Table Of Contents:

1. Sojji Appam
2. An Insight Into The Cultural Background Of Sojji Appam
3. A Word On Sojji Appam
4. Tried And Tested Tips
5. Ingredients Required To Make Sojji Appam
6. Directions To Make Delicious Sojji Appam
7. FaqS
8. Nutritional Value
9. Serving Ideas

Sojji Appam is an ambrosial sweet delicacy from Tamil Nadu, well known for its cultural history and tradition much adored in the deep southern districts of Tamil Nadu. An exotic dish made without much ado, this Sojji Appam has traversed a long way in the households of South India. It is one of the exclusive recipes inherited from Grandma's treasure trove as a heirloom since several generations with pride and panache.

An Insight Into The Cultural background Of Sojji Appam:

There has been an interesting practice in some regions of Tamil Nadu to offer "bajji sojji" to the prospective bridegroom since many years, and this Sojji Appam is one of the popular sweet delicacy offered to the prospective bride grooms' family when they visit the brides' home. Now the culture has changed or have become more refined to say, that the whole ritual has become more casual or informal and Sojji Appam has become more of a spontaneous sweet dish made at home for any simple and as well as special occasion. On the other hand, it has been a legacy rather than a delicacy that has been passed on to generations where it has been prepared for other special religious rituals  or festivals that are followed till today.

A Word On Sojji Appam:

A sweet delight made of two layers while the outer layer is made of maida flour (traditional version) and the inner stuffing is made of versatile rava popularly called as Sooji. It is a deep fried delicacy, that comes with the aroma of cardamom and ghee. To say it simply, it is a puri filled with the most popular south Indian sweet dish  'Kesari". Though popularly it is made of sugar, we have versions which include jaggery and coconut to make this Sojii Appam more exotic. Either way it tastes astounding, and any one would fall for its lip-smacking aroma with its fantastic sooji stuffing inside and a flaky crust on the outside. The smell of ghee combined with the alluring aroma of cardamom just enthralls your spirit even in the very first bite.

Serving Ideas:

It is a universally known fact that Bhajii Sojji is a twin delicacy and this sojji appam is another version of Sojji delight.  Therefore offer this sojji appam with potato, onion or plantain bhajii. If you want a slightly different version of bhajii you can go for parwal, brinjal or ajwain leaves bhajji. But as a matter of fact any other savory like onion pakora or medu vada go well with this Sojji Appam. Serve Sojji Appam with a cup of aromatic filter coffee in a brass tumbler dabara set ( just to bring a native feel) on a rainy noon to make it unforgettable. Serve the Sojji Appam either warm or at room temperature as it would taste stunning in both the ways.

Here comes the recipe of  easy Sojji Appam that cane be made in a jiffy.

Ingredients Required To Make  Sojji Appam:

Directions To Make Perfect Sojji Appam:

Tried and Tested Tips:

1. Go in for a big size semolina variety like Bombay Rava  which is slightly granular instead of chiroti rava.
2. Mostly, the sojji is in natural pearly white colour but in some areas they add either saffron or food color.
3. If you wish to add saffron, just soak a few strands in a quarter cup of hot water and let it rest for a minimum of fifteen minutes and add it to the sojji at the end.
4. Roasting of the rava  in ghee may seem simple but certain nuance must be seen while doing so. It should be roasted slow in minimal flame and we should know when to turn off the flame by identifying the appropriate aroma.
5. And to get the exact color is again an important step. Half the job is done if you get the roasted rava right.
6. Here I have added three fourth cup of sugar as I do not want much sweetness and to have at least a slight check on the calories. If you prepare it for kids or if you make it occasionally, you can add rava and sugar in 1:1 ratio.
7. Similarly, you can also add equal amount of wheat flour instead of adding a full cup of maida.
8. Though deep frying sojji appam is the traditional way of doing it, you can also shallow fry it with minimal oil or ghee in a pan.
9. While serving you can garnish the sojji appam with cashew and almond flakes or sprinkle any other crushed nuts.
10. It can be stored at room temperature for a minimum of three days in Indian climate and you can microwave and relish it whenever you want.

FAQs:

1. Will the sojji appam become soggy if we add jaggery instead of sugar?

No, it won't become soggy because we cook the jaggery with rava and make solid balls out of it before we stuff it inside. So there is no chance of leakage or any other flaw while using jaggery.

2. What is the appropriate proportion of rava and sugar?

Though 1:1 is the usual ratio to make any sweet dish I always follow the ratio of 1:3/4 as we need to have a check on the calorie intake nowadays. I have seen my grandma, mom and aunts following the ratio of 1:2 when I was  young and it suited the lifestyle of those days.

3. Can you give an idea of how to fill the stuffing in the appam?

It is exactly the same procedure of making a puran poli with the outer cover being the same for both. Only the inner stuffing changes, and we cook puran poli in a tawa whereas we commonly deep fry a sojji appam.

4. Is it necessary to add food color to make sojji appam?

Absolutely not. Traditionally they make it the plain way with its shimmery cream lusture and if you want it to be colorful just add a few strands of saffron which will work wonders.