Method:

To prepare stuffing –

Add grated coconut and semolina in a clean bowl, toss it well and set aside for 2 to 3 hours.

So that after 3 hr the mixture becomes soft,

Mean while prepare the dough, To prepare the dough – add maida, chroti rava, turmeric (optional), knead it by adding little by little water, little soft than chapati dough,

Add oil to knead, knead it for 5 to 6 min until soft and keep ready.

Add 2 tbs of water in a pan, add powdered jaggery in it, bring it to boil, when it begins to boil, bring it to single string consistency or boil until the mixture becomes thick in consistency. keep stirring,

Add coconut mixture into it, add roasted poppy seeds and cardamom powder, toss it well, cook until the mixture thickens in a medium flame, keep stirring

Remove from the flame and set aside the mixture to cool at room temperature.

When the mixture becomes cool, make a lemon size equal balls, keep ready, Heat oil in a pan to deep fry.

Take a butter papaer sheet/ plastic/ banana leaf grease it with oil, take a lemon size of dough, grease your finger with oil, spread the dough lightly,keep a stuffing ball in the center of it,

Cover it as we stuff parata’s

Spread it to a round shape, thick roti’s, pierce it with a fork.

When the oil is ready  to deep frying, remove the stuffed sajjappa carefully, drop it in the hot oil, deep fry until it turns to golden brown and crisp for both sides.

When it is done, remove it with a slotted spoon, drain excess oil in it, put it on a kitchen towel to absorb excess oil in it. Continue the same for rest.

Allow it to cool at room temperature, once it is done transfer it to an air tight container and enjoy traditional Sajjappa for 10 to 15 days.