Sojjappam | How to make Sojjappam

By Rita Arora  |  1st Mar 2017  |  
4 from 1 review Rate It!
  • Sojjappam, How to make Sojjappam
Sojjappamby Rita Arora
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About Sojjappam Recipe

Sooji Halwa Stuffed In Puri

Sojjappam is an authentic dish which is perfect to serve on all occasions. The Sojjappam is delicious and has an amazing aroma. Sojjappam by Rita Arora will help you to prepare the perfect Sojjappam in your kitchen at home. Sojjappam needs 20 minutes for the preparation and 20 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Sojjappam. This makes it easy to learn how to make the delicious Sojjappam. In case you have any questions on how to make the Sojjappam you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Rita Arora. Sojjappam will surely satisfy the taste buds of your guests and you will get compliments from your guests.


Ingredients to make Sojjappam

  • wheat flour 1 cup
  • salt 1/2 tsp or to taste
  • water to knead the dough as needed
  • oil to deep fry
  • For the Stuffing -  Rava Kesari / sooji Halwa 1/2 - 3/4 cup (Without any nuts)

How to make Sojjappam

  1. In a mixing bowl, knead the whole wheat flour with water with a little salt and turmeric into a dough and keep it covered for 10-15 min.
  2. Divide the dough into equal parts (about 8-10) and roll each portion of the dough into small circles. Put in at least a tablespoon of filling and bring the ends together
  3. Roll out this ball into a thin circle like a roti/puri making sure that the filling doesn't ooze out. Also carefully roll it so the filling spreads out evenly.
  4. Heat oil in a wok/kadai. After the oil is hot enough, gently slide in the rolled out puri and let it puff out. Cook on both sides until cooked through and drain onto paper towels.
  5. Continue with the rest of the dough. Serve them warm and enjoy!

My Tip:

I have made suji halwa with milk and without dry fruits.

Reviews for Sojjappam (1)

Preeti Gurung2 years ago

Nice recipe

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