Sojjappalu is one of the easiest sweet dishes from the Andhra region prepared on a festival day. They are thick discs made with an outer covering of flour and stuffed with sweet semolina halwa as the name suggests. They are traditionally deep fried like pooris but for a guilt free version, they can also be shallow fried or lightly toasted with oil like polis. I tried the sweet coconut stuffing for the appalu today for a change to make these appalu more yummier. :)
Ingredients: (For 6 appalu)
1/2 cup maida / all purpose flour
A pinch of salt
1 tbsp. oil
1 cup shredded fresh or frozen coconut
4 - 6 tbsp. sugar
1/2 tsp cardamom powder
Oil / ghee to fry
* Combine flour, 1 tbsp. oil and salt in a mixing bowl. Add water as needed and form a firm, pliable dough (I added about 3 tbsp. water.) Cover the dough and rest it for about 30 minutes or so.
* Add coconut, sugar and cardamom to a thick bottomed or a non-stick pan and start cooking on medium low flame until it thickens. Let it cool.
* Divide the dough into 6 equal portions and roll them into smooth balls. Similarly, divide the stuffing into 6 equal portions and roll
them into balls.
* Dust the work surface with flour or grease with oil if needed. Roll a dough ball into a thin circle of about 4 - 5 inches diameter. Place the stuffing at the center of the circle and bring the edges of the rolled dough together. Grease your fingers if needed and pat into a circle of 1/4 inches thickness. There is no need to roll thinly since traditionally appalu are usually thick discs.
* Heat the oil / ghee in a frying pan. Pinch a small portion of the dough and drop into the oil to check the readiness. If the dough sizzles and comes to the surface then the oil is ready to fry. Slide the dough disc into the hot oil and fry on low flame until golden brown. Remove with a slotted spoon and drain on absorbent towels. Repeat the steps with the remaining dough and the filling.
This goes to Blogging marathon #59 under the theme 'Stuffed Dishes'. Check the link to see what other marathoners are cooking.