SUJI APPAM

Dish of the Day- Suji Appam

Place- Andhra Pradesh

Suji Appam is traditionally made during 'pandaga roju' (auspicious days) and my very first memory of this dish is seeing my grandmother roll out puris wearing a wet saree. The wet saree is a sign of 'madi'. Andhra women that cook on festivals and other auspicious dates follow the custom of Madi where they soak their saree in water and then wear it while it's wet. No one is supposed to touch them until they've finished the entire cooking for the day.

What I like most about Suji Appam is that it combines two of my favourite dishes- puris and halwa. This is then South Indian version of a stuffed puri. It looks like malpua, but the only difference is that egg is not used since festival cooking in South India is pure vegetarian.

How to Cook it Up:- (serves 4 people)

Roasted Rawa...................1 cup

Grated jaggery................1 3/4 cup

Cardamom powder...........1 tsp

Maida..................................2 cups

Water...............................

A pinch of salt

Oil to fry

Directions:-

1) Make a dough of the flour, salt and water and keep it covered for 1/2 an hour.

2) Heat 2 1/2 cups of water and add the rawa to it.

3) Cook it till it becomes soft and add the sugar/jaggery and cardamom powder. Mix well and cook well till thick. Cool and make small balls.

4) Pat a small ball of the dough in a greased sheet, place a ball of the filling in the center and cover it with the dough.

5) Pat slowly with greased hands to make a round and flatten it to make puris; deep fry it in hot oil till it becomes crisp and light brown spots appear on both sides.

6) Drain out the excess oil on tissue paper.

7) Repeat the process for the rest of the dough.

* Make sure that the oil is hot enough before you put the dough in because if it's not, the Suji Appam won't get cooked and the oil will also get spoilt.