Sooji Appam / Ravva Appam

 

Appam stuffed with Sooji Halwa. I have posted Sooji Halwa already. I made that with lot of ghee which I felt is not a good idea to use as stuffing, so I made another sooji halwa version here for the stuffing. 

Sooji Appam is crispy on the outside and chewy inside. Everyone including kids will love it.

 

Ingredients

1 1/2 cups All Purpose Flour

1 cup Sooji / Ravva

3 1/2 cups Water

2 cups Jaggery

6 Cardamoms

Oil for deep frying

Directions

1. Dry roast sooji till  light golden brown. Transfer that into another bowl and keep it aside. Chop Jaggery to small pieces.Keep it aside.

2. Boil 3 cups of Water. Then add Sooji. Keep stirring it continuously so that no lumps are formed and cook it till till it is almost done.

3. Then add jaggery. Cook it till Jaggery melts and sooji becomes non sticky and starts leaving wall of the pan. Keep stirring till then. Let it cool completely.

4. Meanwhile, make the outer layer. Add 2 teaspoons of Oil to all purpose flour. Rub it into flour. Add 1/2 cup of water to flour (1/4 cup of water at a time) and knead it well for 5 mins. Keep it covered for 45 minutes. Then divide the dough into 8 parts and make balls with it. Make 8 lemon sized balls of Sooji halwa. (I have almost 1/3 of sooji halwa left. You can reduce the quantities if you want).

5. Now grease a plastic sheet with little oil. Take a maida ball flatten it by hand on the sheet like a circle keep sooji halwa ball on it. Cover it with outer layer from all the sides make a ball again and flatten it. 

6. Keep oil for deep frying. Now take the appam onto your hand and gently drop it hot oil. Deep fry it till both sides turn golden brown.

7. Tasty and yummy festive food.