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🇮🇳
Instructions
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
Rate this recipe
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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🇮🇳
Estimated Nutrition Highlights
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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
Rate this recipe
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