Sojjiappam Recipe with Doraiammal ~ Semolina Coconut Filling

by on September 15, 2013

A traditional sweet dish, Sojjiappam is one of the most favourite preparation in Mrs. Doraiammal Neelakantan’s family. An interesting variation of the famous Poli, this Sojjiappam recipe is easy to prepare and keeps for a few days.


Indian sweet-sojjiappam recipe


For the dough:

  • Maida – 1 cup
  • Ghee – 2 tbsp
  • Powdered sugar – 1 tbsp
  • Kesari powder – 1 pinch

For the filling:

  • Semolina – 1 cup
  • Sugar – 1 cup
  • Jains can prepare this recipe during Paryushan by using khopra instead of fresh coconut.
  • Coconut – 1 cup
  • Jaggery – ½ cup, powdered
  • Cardamom powder – 1 tsp
  • Oil – for deep frying


1. To prepare the dough, mix the ghee into the maida until it mixes well. Add sugar, kesari powder and enough water to make a soft dough (softer than for rotis). Cover with a damp cloth and set aside.
2. For the filling, mix the semolina and sugar in 1 cup of water in a thick bottomed pan. Allow to cook on a medium flame until it reaches a dough like consistency.
3. Mix the coconut and jaggery and cook on a medium flame until the moisture evaporates and it becomes dry.
4. Add this to the semolina mixture along with the cardamom powder.
5. To proceed with the sojjiappam, make small lemon-sized balls of the dough and make the same number of balls with the filling.
6. Heat oil in a pan for deep frying the sojjiappams.
7. Roll the semolina dough on a plastic sheet with a rolling pin into a 2 inch circle. Place the stuffing on top. Now draw the edges of the circle inwards to the centre and stick it together by pinching. Gently flatten it with your fingers.
8. Deep fry the sojjiappams, 3-4 at a time, on a low flame until crisp.


Serve as a sweet dish in a meal.


This recipe was first published in The Great Granny Diaries – a column in Harmony Magazine. Part-1 of this post is the interview with Doraiammal Neelakanthan, a Tamilian great-granny from Chennai.


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