Sojjiyappam

Ingredients:

 

Rava                         -  1 cup
Grated coconut        -  1 cup
Grated jaggery         -  1 cup
Cardamom powder   -  1 tea spoon
Maida                       -  1 cup
Salt                           -  i pinch
Cooking oil               -  for deep frying

1.  Take rava in a bowl and add the grated coconut to it and mix it thoroughly.
2.  Keep it aside for 1 hr. so that the rava gets soaked.  Remember water should not be added.
3.  Now heat a thick bottomed dish and add the jaggery to it with very little water.
4.  Let it boil till it becomes bubbly and a small drop is dropped into water we should be able to roll it into a ball.
5.  Add the jaggery water into the rava coconut mixture along with cardamom powder and mix thoroughly.
6.  Take the maida in a bowl add the salt and colour and make it into a tight dough pour a table spoon of oil over it and keep it aside for atleast 1 hr.
7.  Make the jaggery rava mixture into small lemon sized balls and also make the maida mixture into smaller balls.
8.  Roll the maida ball into a small chapati and keep the jaggery rava mixture ball in the center and close it.
9.  Now pat it gently with the finger tips to make it into a small thick roti.
10.Heat oil in a kadai and deep fry the patted appams. Remember that the maida covering should cover the inside mixture fully.  If not the rava mixture will melt in the oil.
11.Cook in low flame and turn from sides till the sojjiappam turns golden brown.
12.Sojjiappam ready.