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Sojji Appam Recipe

Sojji Appam - A low cal take on a traditional dish made during Diwali.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course desserts
Cuisine Indian
Servings 10


  • Rava or Sooji - 1/2 cup
  • Ghee – 1/4 cup + 2 tbsp
  • Sugar – 1-1/4 cup
  • Water - 2 cups
  • Yellow food color – 2 pinch divided
  • Cardamom - 1
  • All purpose flour or Maida - 1 cup
  • Salt – 1 pinch
  • Oil – 5 tbsp


  • Take maida, 1 pinch salt, 1 pinch yellow food color in a mixing bowl and mix well. Add water little by little and knead to a smooth pliant dough. Now add oil little by little and knead into a soft dough. Coat the outer layer of the dough with oil and cover it. Let it rest for 3 hours at least.
  • Heat 1/4 cup ghee in a pressure cooker or pan. Add the rava and roast over low flame till the aroma rises, without changing color. This should take 2-3 mins.
  • In another stove, heat water and add sugar and let it dissolve completely. Add crushed cardamom seeds, 1 pinch yellow food color and mix well.
  • Add this hot sugar syrup to the roasted rava and mix well. Immediately close the cooker with a lid and place the weight on top and leave it for 20-25 mins. No need to switch on the stove at all. Open after 20 mins and soft rava kesari will be ready without any lumps.
  • Make small lemon size balls of both the rava kesari and the dough. Grease your finger with ghee or oil. Place the dough ball on a greased plastic sheet and pat with your finger tips to a circle.
  • Place the sojji ball in the middle of the dough and cover it with the dough and make a ball once again.
  • Now once again pat the stuffed ball into an appam as thinly as you can manage.
  • Heat a griddle and gently tilt the plastic sheet and place the appam on the griddle and drizzle ghee around the appam.
  • Cook on both sides till you can see brown spots on both the sides. Transfer to a plate.
  • Serve hot or warm.