1. Mix all the ingredients for the dough in a mixing bowl.
2. Add enough water and knead well to make a smooth dough.
3. The dough should be softer than the usual chapati dough, but thicker than the flowing pakora batter.
4. Keep aside. Heat jaggery in a pan; add just enough water to immerse half the jaggery.
5. After the jaggery melts, add the rest of the ingredients for the filling and mix well.
6. Reduce heat a cook until all the water evaporates. Saute regularly.
7. Pull out a small ping pong sized ball from the dough.
8. Place in-between your palms and tap it with your hand, to form a small chapati.
9. Place 1-2 spoons of the filling at the centre and close/seal from all sides, like how you would do for parathas.
10. Place in-between your palms and tap further to make a small chapati again.
11. Keep aside and repeat the whole process for the remaining dough and filling.
12. Heat oil in pan; drop the Sajjappas one by one and fry on low-medium heat; Fry on both sides.
13. Drain into paper towels and let cool for a while.
14. Store in airtight containers.
15. Sajjappa can be preserved for almost a week or two, if the coconut filling is well sautéed and all the moisture removed.

Courtesy: http://maneadige.blogspot.com/