Prepare a checklist. Keep the necessary items near the cooking area

To make the filling:
Roast the semolina in a sauce pan over medium heat until golden brown.
Bring ¼ cup water to a boil in a sauce pan over medium heat. Jaggery is 100% pure here, no need to distill it to add jaggery. Let it boil. Add Grated coconut, roasted semolina, cardamom powder and salt. Stir together. Turn off the stove. Let cool. Then make small balls.

Making soji appam: Pinch 3tbsp dough; grease your palm. Keep the dough in the palm, and make lemon size balls

Convert the ball into a basket like structure, keep the filling in the center, bring the edges together, and close (just as you would make poli or kachori)

Place this on a greased parchment paper or palm and flatten it by gently patting it with your fingers (picture).
Heat oil in a heavy bottomed pan over medium heat. Fry the soji appam one by one. Place the spoon over the edge and rotate it slowly. Let both sides become golden brown. Take it out. drain the oil. Place on a paper towel to absorb excess oil on the surface