Make the Dough

1. In a bowl, mix the maida, chiroti rava, ghee, and salt.
2. Gradually add a little water at a time and knead into a soft dough. The dough should be soft but not too hard or too sticky.
3. Cover and let the dough rest in an airtight container for at least 2 hours.

Make the Stuffing

1. In a saucepan, melt the jaggery with 1/4 cup water.
2. Add the grated coconut and chiroti rava. Mix well.
3. Add the almond powder and roasted poppy seeds.
4. Stir continuously until all the moisture evaporates.
5. Add the cardamom powder, mix well, and allow the stuffing to cool completely.

To Fry Sajjappa

1. Knead the rested dough again until soft and pliable. Divide it into small lemon-sized balls.
2. Heat oil for deep frying in a deep pan.
3. Flatten one dough ball into a small disc using your hands.
4. Place 1/2 to 1 teaspoon of the stuffing in the center.
5. Bring the edges together and seal the stuffing completely.
6. On a greased plastic sheet or banana leaf, gently flatten the stuffed ball into a disc about 1/4 inch thick. Ensure the stuffing does not come out.
7. Deep fry on medium heat until the outer covering turns golden brown and crisp.
8. Remove and drain on paper towels to absorb excess oil.
9. Repeat with the remaining dough and stuffing.
10. Cool completely and store in an airtight container.