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
• 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.