Directions

Make the Dough 

• In a bowl mix maida, rava, ghee and salt. 
• Add little water at a time to make a soft dough.  It should not be too hard, neither too soft. 
• Store in a tight container for at least 2 hours. 

Make the Stuffing 

• In a saucepan melt jaggery in ¼ cup of water.  Add grated coconut and chiroti rava. Mix well .  Add almond powder and poppy seeds. 
• Keep stirring uptil all the moisture evaporates. Add cardamom powder.   Mix everything well. Allow the prepared stuffing to cool. 

To fry sajjappa 

• Knead the dough well again to make the it soft and pliable. Divide the balls to small lemon sized balls. 
• In a saucepan, heat oil to deep fry. 
• Take a lemon size ball of the dough, flatten it into a disc using hand. Keep ½ teaspoon or 1 teaspoon of the stuffing in the middle . 
• Close all sides with the extra dough. 
• On a greased plastic bag or banana leaf pat the ball until it is ¼ inch thick. Make sure the stuffing does not ooze out. 
• Deep fry in oil, on a medium heat, till the outer covering is golden brown and crispy. Remove onto a paper napkin to remove excess oil. Continue the process with the remaining dough. 
• Store them in an airtight container after it cools.