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Sajjappa

SAJJAPPA RECIPE / SOJJAPALU

Smitha Kalluraya
Print Recipe Pin Recipe
Course Dessert
Cuisine karnataka
Servings 15 number

Ingredients
 

For the Outer Covering

  • 1/2 cup Maida / All Purpose Flour
  • 1 Cup Fine Rava / Chiroti Rava
  • 1 tbsp Ghee
  • 1/2 tsp Salt

For the stuffing

  • 1 cup coconut, grated
  • 1 cup Dry Coconut / Kopra, grated
  • 1 1/2 cup Jaggery, ( + / - as per your wish )
  • 2-3 tbsp Poppy seeds / khus khus
  • 2-3 tbsp Fine Rava / Chiroti Rava
  • 1 tsp cardamom powder / elaichi powder
  • Oil to deep fry

Instructions
 

Make the Dough

  • In a wide bowl take maida , fine rava, ghee and salt.
  • Mix nicely with the tips of your fingers.It will become like breadcrumb.
  • Next add enough water to make a soft dough like chapathi dough .The dough has to be little loose than poori dough but not too soft.
  • Cover it with a wet cloth and keep it aside for 1-2 hours .

Make the Stuffing

  • Dry roast khus khus 1-2 minutes till they are aromatic . Dry roast chiroti rava for 1-2 mins .
  • Take a kadai . Add jaggery . When it melts little ...add grated coconut and grated kopra. Mix well .
  • Cook till it becomes little dry and all the moisture evaporates . Add cardamon powder, roasted rava and khus khus . Mix everything well . Our stuffing is ready . Allow it to coo . I used organic jaggery .. that's why the colour is brown .

Time to make Sajjappa

  • Knead the dough well again to make the dough soft and pliable.Divide the balls to small lemon sized balls.
  • Take a deep kadai and keep oil to heating .
  • Take 1 lemon size ball and flatten it into a disc using hand or rolling pin . Keep little coconut stuffing (hoorna ) in the middle .
  • Close all sides with the extra dough ( as we do for paratha ) .
  • Roll gently into a small poori .Make sure the stuffing does not come out.
  • Deep fry in oil, on medium heat, till the outer covering is golden brown and crispy. Remove onto a paper napkin to remove excess oil. Continue the process with the remaining dough .
  • Crispy Sajjappa is ready to enjoy . Store them in an air tight container after it cools and enjoy them for 10-15 days .
    Sajjappa
  • sajjappa

Notes

  • The stuffing shouldn't become too hard after cooling . In case it becomes .. her's how you can fix it . Take the stuffing in a wide plate . Add few drops of water and start kneading to make it soft. Hard consistency of the filling will make holes in the sajappa cover while pressing and causes them to burst open in the oil while frying .
  • On the other hand , the stuffing shouldn't be too loose also . The excess moisture will make sajappa soggy .
  • Fry the sajappas in medium low flame only to get crispyness .