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1- Coconut (Grated)
1/2 kg - Roasted Rava (medium coarse)
3/4 kg - Jaggery (boil with one cup of water and then strain it)
4 cups - Maida
1 cup - Chiroti Rava
100 gm - Butter
A pinch of Salt
50 gm - Powdered sugar
How to Make Sajjappa
Mix all the ingredients and cook them for a while, preferably in a non-stick vessel. Cook till the mixture is not too hard or soft.
Mix the ingredients for dough with lukewarm water. Knead into a nice, soft dough.
Pour some oil on to the dough, so as to cover it in oil.
On a plastic sheet, put a few drops of oil with your fingers (keep repeatedly dipping your fingers in oil).
Flatten the dough like puris.
Fill each puri with the filling and seal the ends of the puris (like when making stuffed parathas, etc.).
Once they are sealed well, roll them into the puri shape again.
Deep fry in oil/ghee on a low flame.
Fry each till the colour turns golden brown.
The sajjiappas are ready and very tasty.
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