Belated Navaratri and Dasara wishes to all Mane Adige readers! Barely am I out of the Navaratri festive mood, and Deepavali is fast approaching!! I have been doing a lot of cooking and experimenting, this month.... But haven't really had the patience to take pictures of each and every one of them. Sajjappa is one such recipe that I tried, and took pictures as well! Sajjappa is a Bangalore/Mysore speciality. It is usually made during festivals and special occasions. It is very similar to Obbattu, in that, both have a coconut stuffing and the outer covering for both of them is made out of all purpose flour/maida. Difference being in the way both of them are finally cooked!
For all you Udupi/Mangaloreans out there..... Sajjappa is like the sweet version of Biscuit Rotti!! Here is the recipe, Enjoi!
For the dough:
1 cup Maida/All purpose flour
1 cup FINE rava
1-2 tbsp Oil
A pinch of Salt
Oil for deep frying
For the Filling:
1 cup Grated coconut, fresh/frozen
1/4 cup desiccated coconut or grated Copra (Kobbari, in Kannada)
1/4 cup FINE rava, dry roasted until the raw smell disappears.
1 tsp Elaichi/ Cardamom powder (optional)
1 cup Jaggery
- Mix all the ingredients for the dough in a mixing bowl; Add enough water and knead well to make a smooth dough. The dough should be softer than the usual chapati dough, but thicker than the flowing pakora batter;Keep aside.
- Heat jaggery in a pan; Add just enough water to immerse half the jaggery.
- After the jaggery melts, add the rest of the ingredients for the filling and mix well; Reduce heat a cook until all the water evaporates. Saute regularly.
- Pull out a small ping pong sized ball from the dough; Place in-between your palms and tap it with your hand, to form a small chapati.
- Place 1-2 spoons of the filling at the center and close/seal from all sides, like how you would do for parathas.
- Place in-between your palms and tap further to make a small chapati again; Keep aside and repeat the whole process for the remaining dough and filling.
- Heat oil in pan; Drop the Sajjappas one by one and fry on low-medium heat; Fry on both sides.
- Drain into paper towels and let cool for a while; Store in airtight containers. Sajjappa can be preserved for almost a week or two, if the coconut filling is well sautéed and all the moisture removed.
Prep Time: About 45-50 mins;
Makes: About 25-27 Sajjappas;