Today I am delighted to present the recipe for Sojjappalu, a traditional recipe from Andhra Pradesh, as a guest post for Sapana Behl of Cooking with Sapana. A couple of months ago, Sapana did this wonderful guest post on Baklava Rolls for my blog. It is now my turn to do a guest post for her, though it is delayed. I hope this wonderful Halwa Stuffed Puri from Andhra Pradesh makes up for the delay. 🙂
I have seen Sapana grow a blogger over the past 2 years. Her culinary repertoire has expanded to cover multiple cuisines. She is also blossoming into a wonderful food photographer. I am quite inspired by her.
You can view Sapana’s work at:
- Halwa Puri is one of my favourite combinations
- It will be Ugadi soon and this would a great way to user in the New Year
- Sojjappalu are a great hit with children and I hope Sapana’s daughter will love this as well.
- Most importantly, I am not given to deep frying, so this guest post is also an indulgence for me 🙂
Sojjappalu needs a load of patience and a decent amount of time to make. The result, though, is absolutely worth the effort. Also known as Sajjappa in Karnataka, this dessert can be stored for 2-3 days. That is, if they last that long. 🙂
I urge you to visit Sapana’s wonderful blog for the recipe for Sojjappalu aka Sajjappa and other delicious recipes.
How to Make Sojjappalu or Sajjappa
Ingredients for the Sojjappalu Dough
- Maida – 1 Cup
- Rice Flour – 1 tsp
- Salt – 2 Healthy Pinches
- Water – To Knead the Dough
- Oil – 1 tbsp
Ingredients for Rava Kesari
- Rava, Suji or Semolina – 1/3 Cup
- Sugar – 1/3 Cup
- Ghee – 2 tbsp
- Cardamom Powder – ¼ tsp
- Water – 2/3 Cups
- Yellow or Orange Food Colour – 4 to 6 drops
Oil for Deep Frying
Method to Make Sojjappalu or Sajjappa Dough
- Sieve together the rice flour, maida, and salt.
- Make a well in the middle of the flour.
- Add about ¼ cup water.
- Knead into a pliable dough. Add more water a little at a time, as and when required.
- Roll the dough into a ball.
- Pour 1 tbsp oil onto the surface of the dough.
- Knead a bit so that the dough absorbs some of the oil but remains oily on the surface.
- Close and set aside for 10 minutes.
Method to Make the Rava Kesari
- In a pan, heat the ghee.
- Add the rava and sauté for about 5 minutes. The rava should not change colour.
- When the rava gives off a gentle aroma, add the sugar ad cardamom powder.
- Mix well.
- Now add the water and food colour and mix well.
- Over medium flame, cook till the water is absorbed and the Rava Kesari is slightly translucent.
- Turn off the heat and let the Kesari cool to room temperature.
- Using a spoon or a fork, mix the Rava Kesari well so that it becomes a bit crumbly.
Method to Make Sojjappalu or Sajjappa
- Heat the oil.
- In a large kadai or wok, over medium flame, heat enough oil to fry the Sojjappalu. You should have oil to about 3” inches depth.
- Let the oil remain on medium flame while you shape the puri.
- Divide the Kesari into 8 equal portions.
- Roll into balls.
- Cover and set aside.
- Pinch about a small marble sized piece of dough and set aside. We use this to test the temperature of the oil.
- Using a well-oiled hand, divide the dough into 8 equal sized balls. The oily hands will prevent the dough balls from drying out.
- Roll into balls.
- Cover and set aside.
- Cover and set aside. Be sure to cover, because the dough with dry out rather quickly.
- Use a few drops of oil to grease a 6” plastic sheet.
- Place one ball of dough on the sheet.
- Using a well-oiled hand, press the dough into a 3.5” round puri. The puri should thick at the centre and thin at the edges.
- Place one ball of the Kesari at the centre of the puri.
- Fold the edges of the puri to cover the Kesari.
- Roll into a ball so that the edges are sealed. Ensure there are no breaks from where the Kesari can leak.
- Using a well-oiled hand, press this ball into a 5” puri. Ensure that the Kesari never breaks out of the dough cover.
- Test the heat of the oil.
- Pinch a small piece of dough from the marble-sized piece you set aside.
- Drop it into the oil.
- The ball should rise to the surface.
- If it does not, heat the oil some more.
- Repeat the test.
- Gently slide the Sojjappam into the hot oil.
- Fry till golden brown.
- Flip over and fry the other side.
- Using a slotted spoon, lift the Sojjappam out of the oil.
- Hold it over the wok for a minute or so to ensure the excess oil drips off.
- Place on a kitchen tissue.
- Repeat steps 11 to 24 to make the other Sojjappalu.
- Store in an air-tight container.
- Savour by themselves. If you are feeling decadent, dip pieces in slightly sweetened milk and then savour. 🙂