Take the fresh coconut. Break it and scrape it finely. If the scraping is thick then while deep frying all the filling will come out to the oil. Traditionally it is scraped finely using a seramanige (the one used to scrape coconut. In Kannada it is called seramanige)
If big chunks of coconut is fallen or you are not able to scrape it smaller, then you can put it in a mixer and grind it to smaller size. Note: do not add water. Then it takes too much time in the next process.
Once the coconut part is done, take the jaggery. With the help of a pestle break it into small pieces. Note: make sure the jaggery is clean enough and doesn't contain any stone or residue of waste. If so then first with little water melt the jaggery and strain it. If it is clean go to the next step.
Now in a heavy bottomed pan, add the coconut and jaggery (small piece of jaggery if clean or strained jaggery if not clean - from the above step) Mix well. Allow it to boil on a medium flame. Once it starts to boil lower the flame and cook till the jaggery and the coconut sticks together.
Once half way through, check for the sweetness. If you need add it here. Now add in the cardamom powder and poppy seeds. Mix well and cook it till it reaches sticky consistency. As in the picture below. It takes 30 minutes to reach this stage. Allow it to cool completely. Note: if the filling is sweet, when it is covered with maida mixture the sweet lowers.
In a bowl, add in maida, chiroti rava. Mix well. Add water and bind it (as in making chapati dough. A bit soft one). Knead well. Then apply oil on top and let it rest for minimum 30 minutes. Maximum 1 hour. The more this mixture is soft, the easy it is to do the next step.
Now the filling is ready and the outer covering is ready. Here starts the part of assembly.
Grease your hands and the paper you make the sajjappa. Take a small sized of maida mixture. With the help of your fingers spread it out.
Now take a small ball of the filling and place it at the centre.
Now fold in the sides and make a ball. Like you do for the Modak or obbattu or puran poli. Note: make sure all the edges are sealed well and are in proportion.
Now with finger tips roll out the mixture with filling. Make sure it's neither too thick nor too thin. Thick makes it hard after frying. Thin makes it to ooze out the filling .
Now drop this in pre heated oil. Make sure you heat the oil on a medium to low flame. Do not raise and lower the flame. Keep the flame constant.
Fry it till light brown.
Remove it on a strainer. Make sure you have placed a plate under the strainer. Oil will ooze out of the sajjappa.
Note 1: few sajjappa might open up like this. No worry. The outer covering will be thin so next batch make it bit medium and not too thick.
Note 2: When the sajjappa is opened up, the filling comes out and oil becomes like this. Make sure you remove it before putting the next batches. Or else this black fried filling will stick on to the next sajjappa.
Few sajjappa will turn super. like this. Good job. Well tried.