Today i am sharing here an authentic, traditional Karnataka Special sweet called ” Sajjappa ” which is one of the hot favourites during festivals.
Wondering what this Sajappa is ?? Hmm… let me try to explain..Can I say Sajappa to be little like coconut stuffed sweet kachori / can I say it to be a cousin of our Coconut Holige / Obattu? Confused .. ?? Sajappa is basically a coconut- jaggery stuffed poori which is deep-fried . Though it may sound simple it tastes awesome. Crispy crunchy with the flavours of coconut, khus khus , jaggery .. they are yum .. if you haven’t ever tasted it… YOU MUST TRY THIS RECIPE !!! Pls don’t stop just because it’s deep-fried.. after all, festivals are meant for indulgence.. Here you go…
SAJJAPPA RECIPE / SOJJAPALU
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
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 .
- 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 .