SOJJI APPAM

This is the famous prasadham in the temple of Mannargudi periya kovil. Normally it is prepared with jaggery only. For a change of taste, sugar also can be added instead of jaggery. It can be either fried as suzhiyan in oil or it can be cooked as pooran boli on dosaikkal pouring ghee on the sides. In the following picture, one is fried sojji appam and another is roasted sojji appam like Boli.

சொஜ்ஜி அப்பம்:

Ingredients:

Semolina- 1 cup
Water- 2 ½ cups
Jaggery[mashed]-2 cups
Cardamom powder-1 tsp
Shredded coconut-half cup
Plain flour-2 cups
Wheat flour- half cup
Baking powder- 1 tsp
Oil- enough to fry
Salt- 2 pinches.
Ghee-2 tsp

Procedure:

Make a soft dough with the flours, B.Powder, salt and a tsp of oil using enough water.
Heat a kadai and pour the water.
When it starts to boil, add the semolina and cook it until it is thickened.
Now add the jagerry and cook for a few minutes.
Add the shredded coconut, cardamom powder and the ghee.
Cook for a few seconds until it is thickened again and mix well.
When cooled, make small balls.
Make small thin chappathies out of the dough.
Place a pooranam ball on a chappathi and flatten it thinly.
Cover with another chappathi and press the corners.
Heat the oil in a pan and fry the sojji appam to golden brown on both sides under moderate fire.
Thus complete all the dough.
Hot sojji appams are ready!

Tips:

Instead of adding the jaggery directly , it can be made 'kampi paagu[one thread syrup] and added to the cooked semolina. Also, the coconut can be fried in ghee along with the cashew nuts and added to the pooranam.