Sojjiappam is a south indian sweet dish usually made during festivals like janmashtami .. here is how it is made.. first make a thin dough ( sorry, i used the word "batter" in the video clip ) with maida, a little oil/ghee and water, set aside for about half an hour. next deep fry bombay rava in oil /ghee and add water( 3 times the volume of of rava ) and grated jaggery ( twice the volume of rava )and cook ..add cardamom powder and allow to cool .. then make out a poori with the maida dough and stuff the sojji into the poori as shown in the clip.. roll out into a thick poori and deep fry in ghee..and when fried, cool and EAT ! Note: You have to pull and stretch the dough around the stuffing and ensure that the stuffing does not show up through the poori.. else the sojjiappam will puff up like a poori and also the stuffing may just leave the poori when frying .. it could lead to a thorough disaster.. also during frying press the poori gently with the laddle so that it does not puff up