The dough should be softer than the usual chapati dough, but thicker than the flowing pakora batter. Keep aside.

Heat jaggery in a pan; add just enough water to immerse half the jaggery. After the jaggery melts, add the rest of the ingredients for the filling and mix well.

Reduce heat a cook until all the water evaporates. Saute regularly.

Pull out a small ping pong sized ball from the dough. Place in-between your palms and tap it with your hand, to form a small chapati.

Place 1-2 spoons of the filling at the centre and close/seal from all sides, like how you would do for parathas. Place in-between your palms and tap further to make a small chapati again.

Keep aside and repeat the whole process for the remaining dough and filling. Heat oil in pan; drop the Sajjappas one by one and fry on low-medium heat; Fry on both sides.

Drain into paper towels and let cool for a while. Store in airtight containers.

Sajjappa can be preserved for almost a week or two, if the coconut filling is well sauted and all the moisture removed. Courtesy: http://maneadige.

blogspot.com/ Ingredients: For the dough: 1 cup - maida/all purpose flour 1 cup - fine rava 1 to 2 tbsp - oil a pinch of salt oil for deep frying For the Filling: 1 cup - grated coconut, fresh/frozen 1/4 cup - desiccated coconut or grated copra (kobbari, in kannada) 1/4 cup - fine rava, dry roasted until the raw smell disappears.

1 tsp - elaichi/ cardamom powder (optional) 1 cup - jaggery (less)