Sajjappa | Sojjapalu | Traditional Karnataka Sweet Recipe
Ingredients For Dough:
1 cup semolina / Fine sooji
1/2 cup all-purpose flour
1/4 tsp salt
1 1/2 tbsp ghee
Water as required
Mix & make a stiff dough, cover & let the dough rest for an hour.
Ingredients For Stuffing:
3 tbsp poppy seeds
3 tbsp semolina / Fine sooji
1 1/4 cup jaggery
1 1/4 cup dry coconut
4 - 5 tbsp water
1/2 tsp cardamom powder
Oil for frying
Heat the pan, dry roast poppy seeds & semolina / Fine sooji. Transfer and keep that aside.
In the same pan add jaggery and melt, then add coconut powder. Mix & cook.
Add water, cardamom powder, roasted poppy seeds & semolina. Mix well and let it cool down completely.
Knead the dough well again divide into lime sized balls and roll them out like regular puris.
Place 1 1/2 tbsp coconut stuffing in the middle and close all sides. Roll gently into a small puri.
Heat the oil and deep fry sajjappa until golden brown on medium heat.
Skip water if you are using fresh coconut.
For more crispy sajjappas use only semolina / Fine sooji instead of all-purpose flour.