About Mane Adige

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"Mane Adige" means "Home Food" in kannada and this blog is all about recipes that I cook. Most of the recipes I post here will be from "Mangalooru" and "Bengalooru " regions of Karnataka,India. Rest of them are the one's which I try out by improvising the recipes got from different sources.

Monday, October 20, 2008

Sajjappa

       

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!

Ingredients:

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

Method:

  1. 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.
  2. Heat jaggery in a pan; Add just enough water to immerse half the jaggery.
  3. 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.
  4. 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.
  5. Place 1-2 spoons of the filling at the center and close/seal from all sides, like how you would do for parathas.
  6. 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.
  7. Heat oil in pan; Drop the Sajjappas one by one and fry on low-medium heat; Fry on both sides.
  8. 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;


28 comments:

Kannada Cuisine said...

Sajjappa super agide Ramya!

Suganya said...

WOW... This is my fav. Reminds me abt festival. YUM!... Sure i will make it soon...

Shri said...

Wow..lovely sweet.i like this a lot and my mom makes this too good.yours is so perfect.This is my first visit to your blog and your blogs looks great.

Andhra Flavors said...

its reminds festival season.

Divya Kudua said...

Sajjappa def looks tempting Ramya..the one which is open is sure getting me drool...I guess all that lost weight is gonna pile back again..;-)

Unknown said...

Pics r making me drool... Sajjappa looks Perfect Ramya.

SMN said...

Hey ramya nammoralli idanna Sanjeera antha heltare.. i love this one..thanks for the recipe too :)

Finla said...

Never had them, but it looks so yumm that i would love to taste.

Deepthi Shankar said...

Sajjappa looks yum .. My grandfather likes sajjappa N my mom made this often ..

Vanamala Hebbar said...

U made sajjappa looks lovely...yet to make this..will try it ur method.

Usha said...

Looks absolutely delicious.....love it....

Dori said...

Oh my goodness, that looks and sounds mouthwatering! I wish I could taste them!

news.linq.in said...

Just like the name "Sajjappa" is also looking very interesting & would surely want to try & taste them :-)

Unknown said...

This one is new to me..looks delicious..

Archy said...

Sajjappa.. I love it !! Mouth is watering !! Nice picture Ramya !!

raaji said...

We make them with peanut powder in it....this looks so tender....

Lakshmi said...

missing home Ramya...after seeing those sajjappa's...Slurrp....

Anonymous said...

I love Sajappas and my recipe is the same as yours. Looks so yummy. After seeing your blog, I decided to make some this coming weekend. Happy Deepavali.

Sia said...

ramya, its been ages since i had biscuit rotti and sajjappa and u r not helping me girl :P

Cham said...

Never tasted one,but looks good. Wishing You and Your family a Happy Diwali!

Archy said...

Happy Deepavali Ramya to U an ur Family !!

Anonymous said...

Beautiful pics as always and a wonderful, detailed recipe. I had forgotten about this dish and when I started searching for some new sweet, your site popped up! Keep up the inspring work you do and Happy Deepawali to you and your loved ones!

Sia said...

Diwali wishes to u dear Ramya :)

Keerthi said...

Too Good ma'am!! I am quite tempted to prepare it myself aadre yen maadodu, Hyderabad nalli chiroti rave sigolla :(

Recipeswap said...

looks delicious......my aunt used to make this.
I think i'll give it a try as have so much coconut left from
Diwali.

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