Plain Sajjappas

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Easy

Take a look at more Snacks Recipes. You may also want to try Potato and Corn Rolls, Palazthappam, Avocado Toast , DRY FRUIT MODAK

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  • 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
  • 1/4 cup - fine rava, dry roasted until the raw smell disappears.
  • 1 tsp - elaichi/ cardamom powder (optional)
  • 1 cup - jaggery

How to Make Plain Sajjappas

  • 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 chapatti 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 and cook until all the water evaporates. Stir 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 chapatti.
  • Place 1-2 tsps of the filling at the centre, fold over 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 chapatti again.
  • Keep aside and repeat the whole process for the remaining dough and filling.
  • Heat oil in pan, and drop the Sajjappas one by one; fry on low-medium heat.
  • Fry on both sides.
  • Drain on paper towels and let cool for a while.
  • Store in airtight containers.