Sajjappa is one of the traditional dish prepared during the festival. Sajje means rava/semolina and appa is a sweet. The outer layer is covered with rava and maida and the stuffing is Gasa gase/Poppy seed, coconut and jaggery.
Festivals are celebrated not only to have fun. we family members learn a lot like adjusting each other member in the family. Lots of traditions and culture passing on to the next generations. It is not only about the food, family bonding, respecting the elders, love and care everything that comes together.
Sajjappa can be kept in airtight box for 15 days. We all love to have them at any time of the day.
Let us see the recipe Now :
Maida : 1 Cup
Salt : A pinch
Jaggery : 1 Cup
Copra /Dry Coconut : or normal coconut gratings. : 1 cup
Poppy Seeds : 2 Tablespoons
Cardamom : 5 to 6 Pods
Ghee : 2 Tablespoons
Oil : To Fry /2 Cups of oil
2. Take a big bowl and put chiroti rava and maida. Add a pinch of salt and ghee.
3. Mix all the ingredients nicely Add water and prepare thick dough.
4. Keep a pan on the fire and heat. Add dry ground coconut and jaggery. Let the jaggery melt and mix with coconut.
5. Stir till all the moisture disappear from coconut - jaggary mixture. Add poppy seeds and stir till all the moisture disappear.
6. Shift the ready hoorana ( coconut-jaggery mixture) to a small bowl. Let it cool.
7. Divide the ready dough into very small portion. Kneed it well and give a ball shape.
8. Now roll the small pooris, place 1 teaspoon of jaggery -coconut mixture.
9. Fold the edges and bring it in the middle. Press it slightly with your palm.
10 Arrange these folded sajjappa in a plate or tray.
11. Keep a pan and heat. Put oil and let it get hot. ( Low flame ).
12. Fry Sajjappa on low and medium flame one by one or as you wish.
13. Fry Sajjappa on both sides and remove it from the pan. Put it on a kitchen tissue.
14.Shift the ready Sajjappa to a serving bowl.
15. Serve hot or cooled Sajjappa at any time of the day.
Use of ghee while preparing the dough helps the sajjappa to be crispy and adds to the taste. You can use hot oil instead of ghee. You can also dry roast maida slightly and then use it. Allow the maida to cool completely before adding water. dry roasting helps the Sajjappa to be crispy.
For the stuffing you can use copra / dry coconut or normal coconut. Dry grind the coconut and then use it.
Time 30 to 40 Minutes
Serves : Around 20 Sajjappa.
Festivals are celebrated not only to have fun. we family members learn a lot like adjusting each other member in the family. Lots of traditions and culture passing on to the next generations. It is not only about the food, family bonding, respecting the elders, love and care everything that comes together.
Sajjappa can be kept in airtight box for 15 days. We all love to have them at any time of the day.
Let us see the recipe Now :
Things Needed :
Chiroti Rava : 2 CupsMaida : 1 Cup
Salt : A pinch
Jaggery : 1 Cup
Copra /Dry Coconut : or normal coconut gratings. : 1 cup
Poppy Seeds : 2 Tablespoons
Cardamom : 5 to 6 Pods
Ghee : 2 Tablespoons
Oil : To Fry /2 Cups of oil
Method :
1 Grate coconut and Dry grind it with cardamom pods. powder jaggery.2. Take a big bowl and put chiroti rava and maida. Add a pinch of salt and ghee.
3. Mix all the ingredients nicely Add water and prepare thick dough.
4. Keep a pan on the fire and heat. Add dry ground coconut and jaggery. Let the jaggery melt and mix with coconut.
5. Stir till all the moisture disappear from coconut - jaggary mixture. Add poppy seeds and stir till all the moisture disappear.
6. Shift the ready hoorana ( coconut-jaggery mixture) to a small bowl. Let it cool.
7. Divide the ready dough into very small portion. Kneed it well and give a ball shape.
8. Now roll the small pooris, place 1 teaspoon of jaggery -coconut mixture.
9. Fold the edges and bring it in the middle. Press it slightly with your palm.
10 Arrange these folded sajjappa in a plate or tray.
11. Keep a pan and heat. Put oil and let it get hot. ( Low flame ).
12. Fry Sajjappa on low and medium flame one by one or as you wish.
13. Fry Sajjappa on both sides and remove it from the pan. Put it on a kitchen tissue.
14.Shift the ready Sajjappa to a serving bowl.
15. Serve hot or cooled Sajjappa at any time of the day.
Note :
Use of ghee while preparing the dough helps the sajjappa to be crispy and adds to the taste. You can use hot oil instead of ghee. You can also dry roast maida slightly and then use it. Allow the maida to cool completely before adding water. dry roasting helps the Sajjappa to be crispy.
For the stuffing you can use copra / dry coconut or normal coconut. Dry grind the coconut and then use it.
Time 30 to 40 Minutes
Serves : Around 20 Sajjappa.
