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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.
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