Navarathri – Day 2 With Sojjappam

For the second day of Navrathri, I prepared 4 dishes, 2 for the morning neivedhyam and 2 for the evening. For the morning offering, I made coconut rice and Sojjapppam and for the evening I made green gram sundal and Puttu cups. My days are growing hectic with Sruti on holidays and celebrating Navrathri at the same time. As it was Sunday yesterday, my nephews and BIL also visited us. Sruti enjoyed the day by playing with her cousins and she was extremely happy. 

Sojjappam- Rava Kesari Stuffed Pooris – Andhra Special

Coconut Rice

Puttu Cups- Mom’s Speciality 

Paasipayaru/ Green Gram Sundal

Have you ever tried stuffing pooris with kesari?? I have never tried and I also didn’t know that this dish exists. When I was going through the A-Z BM recipes of fellow bloggers, I saw this recipe at Tamalapaku. I decided to do kesari for morning neivedhyam and after seeing this changed my plans. I also made some delicious pooris with kesari. These pooris need to be served warm but we liked even when it came to room temperature. They are mildly sweet and I can even have it with coconut chutney. The rolling of the pooris can be quite tricky. If you are great at rolling stuffed parathas, then it will be easy breezy but if you are new, then roll it carefully. We don’t want any filling out side the dough. If rolled out perfect, the pooris puff up nicely. I made 12 pooris and only two or three puffed up. You can see how talented I am at rolling stuffed pooris. But puffed up pooris or not, they taste so yumm….

Recipe Source: Tamalapaku

Makes 12 Pooris

Ingredients:

For The Filling:

Rava/ Sooji-1/3 cup

Sugar-1/3 cup

Cardamom Powder-1/4 tsp

Yellow Food Colouring-a few drops

Ghee-2-3 tbs

For The Dough:

Wheat Flour-1 1/2 cups

Salt-1/2 tsp

Turmeric Powder-a pinch

Oil-To Deep Fry

Procedure:

1. In a pan heat 1 tbs ghee and add sooji/ rava.

2. Roast until golden.

3. Transfer to a plate and in the same pan add 1 cup of water.

4. Add cardamom powder and food colour and bring it to boil.

5. Add rava when the water starts boiling.

6. Keep on stirring until rava has absorbed all the water and is completely cooked.

7. Now add sugar and mix well.

8. When sugar is incorporated, add the remaining ghee and mix well.

9. Let it boil for 2 minutes or until it becomes slightly thick.

10. Remove from flame and allow it to cool completely.

11. Make 12 lemon sized balls out of the kesari.

12. Add some roasted nuts to the remaining kesari and enjoy while making the pooris. (If it is for neivedhyam then keep it aside)

For The Dough:

1. Mix flour, turmeric powder and salt in a bowl.

2. Add enough water to make a stiff dough.

3. Cover and keep it aside for 10 minutes.

4. Knead again and divide into 12 equal portions.

Stuffing and Frying Pooris:

1. Now roll a ball into a thick small disc.

2. Place one ball of stuffing in the centre.

3. Gather the sides of the circle and bring it to centre. Pinch to seal.

4. Carefully roll it out into a thick disc giving very little pressure while rolling.

5. Heat oil in a pan and when hot deep fry the poori on both sides until puffy and golden.

6. Drain on a plate.

7. Serve warm.

Roast rava.

Add water along with food colour and cardamom powder and bring to boil.

Add roasted rava and cook.

When rava is cooked add sugar.

Add ghee.

Cook until slightly thick.

When cool make lemon sized balls.

Add salt and turmeric powder to flour.

Knead to a stiff dough and let it rest for 10 minutes.

Divide into 12 equal portions.

Roll one into a disc.

Place a ball of stuffing.

Cover and seal it.

Roll into a thick disc.

Deep fry the prepared poori.

It should puff up like this.

Enjoy warm pooris along with the remaining kesari…