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Friday, 12 August 2016

Sajjappa


Sajjappa is a traditional sweet from Karnataka..This is very popular in Mysore / Bengaluru region..You can call this sweet kachori ,because this is a crisp poori with coconut and jaggery filling,,tastes awesome !!

INGREDIENTS:
1/2 coconut (grated)
1/2 dry coconut(grated)
2 cups jaggery
1/2 cup bombay rava
2 tsp ghee
2 tsp poppy seeds
2 tsp cardamom pdr
Oil for deep frying

For th outer covering /Kanaka
1cup chiroti rava 
1/2 cup maida
1 tblsp oil
pinch of salt

PROCEDURE:

  • In a bowl take all the ingredients(except oil) of outer cover, mix well 
  • Add water and knead into a semi soft dough
  • Knead the dough atleast for 10-15 mins,till the dough reaces an elastic consistency
  • Pour 1 tblsp oil on the dough ,gently pat it into the dough 
  • Cover the dough and let it rest for minimum 3-4 hour
  • In themixer jar put the grated  fresh and dry coconut and make powder (dont add water) and keep aside
  • Roast the rava in ghee till the aroma comes and keep aside
  • Roast poppy seeds and keep aside
  • Heat a kadai ,put  jaggery and 1/2 cup water and mix until jaggery dissolves
  • Add the coconut powdered,roasted rava,elaichi pdr,roasted poppy seeds and mix well
  • Cook till it becomes dry and leaves the sides
Making of Sajjappa:
  • Heat oil in a kadai  for deep frying
  • Devide the dough and filling into equal portions
  • Bring the filling to room temperature
  • Put a drop of oil on your palm ,place the dough and press it to make a flat disk
  • Put the filling portion in the center of it and pull all the edges gently to cover the filling
  • Put the seam side down on a lightly oiled plastic sheet or banana leaf and press gently into a poori of about i mm thickness
  • Deep fry pooris into golden brown and crisp on a medium flame
  • Store in an airtight container once it becomes cool!!


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