Sajjappa Recipe (Stuffed Sweetened Coconut Pastry)
A vegetarian Karnataka recipe with all purpose flour (maida), chiroti rava, ghee. Ready in 1h 20m, serves 15.
Curated byKavya Sharma🇮🇳
- 1
Make the DoughTo prepare Sajjappa Recipe (Fried Sweetened Coconut Pastry), prepare the dough
fresh coconut - grated(1 cup)dessicated coconut(1 cup) - 2
In a wide bowl take maida, fine rava, ghee and salt
chiroti rava(1 cup)ghee(1 tablespoon)salt(1/2 teaspoon)tablespoons chiroti rava(3) - 3
Mix nicely with the tips of your fingers
- 4
It will become like breadcrumb
- 5
Next add enough water to make a soft dough like chapathi dough
- 6
The dough has to be little loose than poori dough but not too soft
- 7
Cover it with a wet cloth and keep it aside for 1-2 hours
- 8
Make the StuffingIn a shallow fry pan, dry roast poppy seeds for 1-2 minutes till they are aromatic
tablespoons poppy seeds - or khus khus(2) - 9
Dry roast chiroti rava for 1-2 mins
chiroti rava(1 cup)tablespoons chiroti rava(3) - 10
Take a kadai
- 11
Add jaggery
-/2 jaggery - (adjust)(1 cups) - 12
When it melts a little, add grated coconut and desiccated coconut powder
fresh coconut - grated(1 cup)dessicated coconut(1 cup)cardamom powder (elaichi)(1 teaspoon) - 13
Mix well
- 14
Cook till it becomes little dry and all the moisture evaporates
- 15
Add cardamom powder, roasted rava and khus khus
chiroti rava(1 cup)tablespoons poppy seeds - or khus khus(2)tablespoons chiroti rava(3)cardamom powder (elaichi)(1 teaspoon) - 16
Mix everything well
- 17
Allow the prepared stuffing to cool
- 18
To fry sajjappaKnead the dough well again to make the it soft and pliable
- 19
Divide the balls to small lemon sized balls
- 20
Take a deep kadai and heat enough oil to deep fry
sunflower oil - to deep fry - 21
Take a lemon size ball and flatten it into a disc using hand or rolling pin
- 22
Keep little coconut stuffing (hoorna ) in the middle
fresh coconut - grated(1 cup)dessicated coconut(1 cup) - 23
Close all sides with the extra dough (as we do for paratha)
- 24
Roll gently into a small poori
- 25
Make sure the stuffing does not ooze out
- 26
Deep fry in oil, on a medium heat, till the outer covering is golden brown and crispy
sunflower oil - to deep fry - 27
Remove onto a paper napkin to remove excess oil
- 28
Continue the process with the remaining dough
- 29
Crispy Sajjappa recipe is ready to enjoy
- 30
Store them in an airtight container after it cools and you can store them for 10-15 days
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Sajjappa Recipe (Stuffed Sweetened Coconut Pastry)
A vegetarian Karnataka recipe with all purpose flour (maida), chiroti rava, ghee. Ready in 1h 20m, serves 15.
Curated byKavya Sharma🇮🇳
Directions
30 steps- 1
Make the DoughTo prepare Sajjappa Recipe (Fried Sweetened Coconut Pastry), prepare the dough
fresh coconut - grated(1 cup)dessicated coconut(1 cup) - 2
In a wide bowl take maida, fine rava, ghee and salt
chiroti rava(1 cup)ghee(1 tablespoon)salt(1/2 teaspoon)tablespoons chiroti rava(3) - 3
Mix nicely with the tips of your fingers
- 4
It will become like breadcrumb
- 5
Next add enough water to make a soft dough like chapathi dough
- 6
The dough has to be little loose than poori dough but not too soft
- 7
Cover it with a wet cloth and keep it aside for 1-2 hours
- 8
Make the StuffingIn a shallow fry pan, dry roast poppy seeds for 1-2 minutes till they are aromatic
tablespoons poppy seeds - or khus khus(2) - 9
Dry roast chiroti rava for 1-2 mins
chiroti rava(1 cup)tablespoons chiroti rava(3) - 10
Take a kadai
- 11
Add jaggery
-/2 jaggery - (adjust)(1 cups) - 12
When it melts a little, add grated coconut and desiccated coconut powder
fresh coconut - grated(1 cup)dessicated coconut(1 cup)cardamom powder (elaichi)(1 teaspoon) - 13
Mix well
- 14
Cook till it becomes little dry and all the moisture evaporates
- 15
Add cardamom powder, roasted rava and khus khus
chiroti rava(1 cup)tablespoons poppy seeds - or khus khus(2)tablespoons chiroti rava(3)cardamom powder (elaichi)(1 teaspoon) - 16
Mix everything well
- 17
Allow the prepared stuffing to cool
- 18
To fry sajjappaKnead the dough well again to make the it soft and pliable
- 19
Divide the balls to small lemon sized balls
- 20
Take a deep kadai and heat enough oil to deep fry
sunflower oil - to deep fry - 21
Take a lemon size ball and flatten it into a disc using hand or rolling pin
- 22
Keep little coconut stuffing (hoorna ) in the middle
fresh coconut - grated(1 cup)dessicated coconut(1 cup) - 23
Close all sides with the extra dough (as we do for paratha)
- 24
Roll gently into a small poori
- 25
Make sure the stuffing does not ooze out
- 26
Deep fry in oil, on a medium heat, till the outer covering is golden brown and crispy
sunflower oil - to deep fry - 27
Remove onto a paper napkin to remove excess oil
- 28
Continue the process with the remaining dough
- 29
Crispy Sajjappa recipe is ready to enjoy
- 30
Store them in an airtight container after it cools and you can store them for 10-15 days
About this recipe
A vegetarian Karnataka recipe with all purpose flour (maida), chiroti rava, ghee. Ready in 1h 20m, serves 15.
Nutrition Facts
Per serving (15 servings)
Rate this recipe
You Might Also Like
Karnataka Style Gasagase Payasa Recipe- Poppy seed Payasam
⏱ 30 min
Mixed Vegetable Sagu Recipe - Karnataka Style Vegetable Kurma Recipe
⏱ 45 min
Black Eyed Peas Masala Vadas Recipe
⏱ 50 min
Mysore Chutney Recipe
⏱ 65 min
Ragi Halwa Recipe | Healthy Indian Sweet Made With Ragi
⏱ 65 min
Karwar Style Bibya Usal Recipe (Spiced Cashew Nut Sabzi)
⏱ 15 min