Craving a sweet treat that’s both comforting and packed with flavor? Look no further! Today, we’re diving into the delicious world of Sojji Appam, a traditional Indian sweet pancake that’s perfect for any occasion. Imagine biting into a soft, slightly crispy pancake, infused with the warm sweetness of jaggery and the subtle nutty aroma of semolina. Intrigued? Let’s get started!
Sojji Appam Recipe
This recipe will guide you through creating the perfect Sojji Appam, ensuring a delightful experience from start to finish. Get ready to tantalize your taste buds!
### Ingredients:
* 1 cup Semolina (Sojji or Rava) * 1 cup Jaggery, grated or powdered * 1/2 cup Water * 1/4 cup All-Purpose Flour (Maida) * 2 tablespoons Rice Flour * 1/4 teaspoon Cardamom Powder * A pinch of Salt * Oil or Ghee, for frying ### Instructions:
- Prepare the Jaggery Syrup: In a saucepan, combine the grated jaggery with water. Heat over medium heat, stirring constantly, until the jaggery is completely dissolved. Bring it to a simmer and then remove from heat. Let it cool slightly. This is your natural sweetener, providing a rich caramel-like flavor.
- Combine the Dry Ingredients: In a mixing bowl, add the semolina, all-purpose flour, rice flour, cardamom powder, and salt. Mix everything together thoroughly. This ensures the flavors are evenly distributed throughout the appam.
- Mix the Wet and Dry: Gradually pour the slightly cooled jaggery syrup into the dry ingredients. Mix well to form a smooth batter. Make sure there are no lumps. The batter should be of pouring consistency, similar to pancake batter.
- Rest the Batter: Cover the bowl and let the batter rest for at least 30 minutes. This allows the semolina to absorb the moisture and soften, resulting in a softer appam.
- Check the Consistency: After resting, check the consistency of the batter. If it seems too thick, add a tablespoon or two of water to achieve the desired pouring consistency.
- Heat the Oil/Ghee: Heat oil or ghee in a shallow frying pan or a flat-bottomed pan over medium heat. The oil should be hot enough for frying but not smoking. Ghee adds a richer flavor, but oil works just as well.
- Fry the Appams: Pour a ladleful of batter into the hot oil. Do not overcrowd the pan; fry a few appams at a time.
- Cook Until Golden: Fry the appams on both sides until they turn golden brown and are cooked through. This usually takes about 2-3 minutes per side. Keep an eye on the heat to prevent burning.
- Drain and Serve: Remove the fried appams from the oil and place them on a paper towel-lined plate to drain excess oil. Serve them hot or warm, as they are best enjoyed fresh.
These Sojji Appams are delicious on their own, but you can also serve them with a dollop of ghee or a sprinkle of powdered sugar for an extra touch of sweetness. They are perfect for festivals, special occasions, or simply as a delightful treat to brighten up your day. Enjoy the rich, comforting flavors of this traditional Indian sweet!
So there you have it! A simple yet satisfying recipe for Sojji Appam. Happy cooking!
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Sojji Appam Recipe | Sojji Appam With Jaggery - Raks Kitchen
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