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Home » INDIAN DIWALI SWEET RECIPES » Sweet somas recipe (Somasi) | Diwali sweets recipes

Sweet somas recipe (Somasi) | Diwali sweets recipes

November 5, 2012 by Raks Anand 63 Comments /

somas-somasi-recipe
Sweet somas or somasi is our family favourite. My MIL and mom makes it for every Diwali. My MIL makes a simpler version for the outer cover. Though most of the recipes has rava in it, this one is simple only with Maida. For crispiness she adds one spoon of corn flour. I have made only once before this, that time with rava, long time back. This time, when I checked the recipe with my MIL she told this simpler version which never fails to keep it crisp. And it was till yesterday after a week I made this. Aj first time eating this and he loved it very much. Of course he should! After all its the family favourite and he is no exception.
sweet-somas-recipe

Sweet Somas recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweets
Prep Time: 2 Hr resting time    |  Cook time: 35 mins    |  Makes: 16 somas

For the outer layer

Ingredients

Maida/all purpose flour –  1 cup 


Corn flour –  1 tsp 


Oil –  1 & 1/2 tblsp 


Salt –  A generous pinch 


For filling

Pottu kadalai / fried gram dal – 1/2 cup


Sugar – 3/4 cup


Coconut,grated – 1/2 cup


Elachi – 1


Method

  1. Mix flour,corn flour, salt and oil well. Then sprinkle water to make stiff dough. Needs only near 1/4 cup water, so careful while adding water. Keep aside for at least 2 hours.
  2. 1-step

  3. Mean while grind fried gram dal first into a coarse rava like powder.
  4. 2-step

  5. Grind sugar into a fine powder with ealchi.
  6. 3-step

  7. Grate coconut and dry roast well till the moisture evaporates. Fry in medium flame for until it becomes dry and wafts nice aroma. Take the ground fried gram dal, sugar powder and cooled roasted coconut in a mixing bowl.
  8. 4-step

  9. Mix well and keep it in a airtight container. Now again knead the dough to smooth.
  10. 5-step

  11. Divide into 15-16 equal balls. Roll each into thin pooris.
  12. 6-step

  13. Now spoon 1 or 1 & 1/2 tblsp of the pottukadalai powder into this and grease well the sides of the poori. You need not fully grease, half of the sides is enough.
  14. 7-step

  15. Cover it as shown in the picture and seal the side well. Now use a cutter or knife to trim the edges. Make sure you trim it over the area where you sealed. Leave some area sealed while you cut, otherwise there are chances of opening up while frying.
  16. 8-step

  17. Repeat the process for all. Keep covered until you deep fry. Deep fry in hot oil in medium flame both sides flipping in between, until golden in colour. You can fry 3 – 4 per batch. Or how much ever your kadai/oil holds.
  18. 9-step

Notes

  • The powder I have given, usually I make it double the quantity and refrigerate. It is very nice to eat it as such. Or it can be a good side for chapathi too. My Mom even fills and makes poli kind of thing with this.
  • When greasing with water, make a broad sealing to ensure that it wont open up while deep frying, also make sure you trim it with in the sealed area. If the somas opens up while frying, then the oil gets spoiled.
  • Adding oil while making dough is to make it crisp. It helps in using less water while making the dough.
  • Dough should be stiff to get crispy outer layer.
  • Don’t change the proportions much in the stuffing.
  • You can use somas cutter spoon for trimming as I have used. You can also use a pizza cutter, pastry wheel cutter or even knife. Or you can also fold the edges. But folding edges may result in  uneven cooking.

Cool down and store in airtight container. Stays good upto a week in room temperature. The flavour that the pottukadalai, elachi, sugar and coconut bursts along with the maida outer layer, when you bite is really awesome. You are going to love it!

sweet-somas-somasi

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Filed Under: INDIAN DIWALI SWEET RECIPES, KIDS CORNER, SWEETS

Previous Post: « 10 Easy Diwali sweets recipes, snacks recipes
Next Post: Kara boondi recipe | Easy Diwali snacks recipes »

Reader Interactions

Comments

  1. Nivedhanams Sowmya

    November 5, 2012 at 2:54 am

    no words to say how good these are!!! well done raji!!
    Sowmya
    Ongoing Event – CWF – Whole Wheat Flour

    Reply
  2. jeyashrisuresh

    November 5, 2012 at 3:20 am

    Super perfect somas, my patti makes this for diwali. I never tried on my own. beautifully explained

    Reply
  3. Shabitha Karthikeyan

    November 5, 2012 at 3:34 am

    Me too never tried it on my own. Looks very homey and good !!

    Reply
  4. Nagalakshmi V

    November 5, 2012 at 4:02 am

    i LOVE this sweet. beautifully clicked, Raji

    Reply
  5. Prathibha

    November 5, 2012 at 4:07 am

    I love this sweet very much as it is very mild in sweetness…

    Reply
  6. Vimitha Anand

    November 5, 2012 at 4:24 am

    Love this a lot… Nice one

    Reply
  7. Gajus kitchen

    November 5, 2012 at 5:05 am

    Looks too good and wish to grab one from the plate.

    Reply
  8. suhaina aji

    November 5, 2012 at 5:26 am

    wonderful clicks Raji. Love to try it.perfectly done. really admire ur skills.

    Reply
  9. suhaina aji

    November 5, 2012 at 5:27 am

    My aunty and mom used to make this for marriages at home. reminds me of those good old days.

    Reply
  10. sabina

    November 5, 2012 at 5:42 am

    Just loved the neat presentation as always and I got a packet of desiccated coconut so can I use it here for the filing so how will I prepare it unlike the fresh coconut.
    Reg adirasam I too have wasted lot of arisi maavu..and the y used to drift like sand in the oil and ittz been a while I tried experimenting after those numerous flops…ur post has given me some courage…so I've soaked 1.5 cups exactly and gonna try-will give u feedback (scared as appearing for exams),,

    Reply
  11. Debs @ The Spanish Wok

    November 5, 2012 at 6:19 am

    I made samosas recently and was disappointed not to achieve all those bubbles on my pastry. Now I know to add cornflour, thanks.

    Reply
  12. sowmya(creative saga)

    November 5, 2012 at 6:59 am

    ya I add rava for the crispiness..looks delicious..i love this sweet..

    Reply
  13. Veena Theagarajan

    November 5, 2012 at 9:07 am

    Perfectly done.. this is my mum favourite.. Love it..
    great-secret-of-life.blogspot.com

    Reply
  14. Lubna Karim

    November 5, 2012 at 12:03 pm

    stuffing sounds yum….somas look extremely crisp and yum..

    Reply
  15. Premalatha Aravindhan

    November 5, 2012 at 1:54 pm

    Nicely done Raji,came out perfectly…wish i could get that cutter soon:)

    Reply
  16. Shanthi

    November 5, 2012 at 1:57 pm

    Perfectly done somasis.

    Reply
  17. divya

    November 5, 2012 at 2:06 pm

    Wow…that's an absolute delicious recipe…..

    Reply
  18. Aruna Manikandan

    November 5, 2012 at 2:17 pm

    my fav…
    looks perfect and delicious raji 🙂
    planned to do for diwali.

    Reply
  19. Dipti Joshi

    November 5, 2012 at 2:50 pm

    Using Pottukadalai Powder instead of fresh coconut is a great way to extend the shelf-life of this recipe. I will definitely use this stuffing in my recipe. It's a baked version of the Karanji recipe and it currently uses fresh coconut. http://dipsdiner.com/dd/?p=431

    Reply
  20. Akanksha Verma

    November 5, 2012 at 5:15 pm

    nice recipe, thank you for sharing, love the presentation!

    Reply
  21. Suja Manoj

    November 5, 2012 at 6:22 pm

    Love this a lot,great presentation.

    Reply
  22. Srimathi

    November 5, 2012 at 8:02 pm

    Looks awesome. Amma makes it for diwali too.

    Reply
  23. Priya

    November 5, 2012 at 8:26 pm

    My mom never failed to make this somas, seriously i hates this before, now am craving for some..Super crispy somas,beautifully done.

    Reply
  24. Sangeetha

    November 5, 2012 at 10:05 pm

    we too make filling this way, looks perfect n very inviting…even without the mold, u got nice shape n looks beautiful…loved it!!

    Reply
  25. Kitchen Queen

    November 5, 2012 at 11:27 pm

    it's just like gujias.
    http://realhomecookedfood.blogspot.com

    Reply
  26. sapna

    November 5, 2012 at 11:47 pm

    Thanks Raji for the nice recipe.Made it yesterday and it came out really well.

    Reply
  27. Sharanya

    November 6, 2012 at 2:33 am

    @sabina…dry coconut tastes even better than the fresh one….roast it for 2 min…..i make these with roasted semolina and dry coconut…

    Reply
  28. RAKS KITCHEN

    November 6, 2012 at 7:05 am

    Sabina, you can use it just in the place of the fresh coconut, you can roast to give a flavour or you can also use as such.

    Reply
  29. RAKS KITCHEN

    November 6, 2012 at 7:06 am

    Sapna, thank you for the prompt feedback 🙂

    Reply
  30. Nagu Subbu

    November 6, 2012 at 7:06 pm

    Raji I too tried It came out good but i dont have the cutter so some got opened otherwise everything was fine 🙂 🙂 Thanks a lot !!!

    Reply
  31. Reshmi Mahesh

    November 6, 2012 at 9:53 pm

    Delicious and perfect somas…Love the neat presentation and detailed post..

    Reply
  32. RAKS KITCHEN

    November 7, 2012 at 1:30 am

    Nagu,
    Cutter is not a factor in opening up. As i have mentioned in the post, You can seal broadly and cut with a knife also is fine. Make sure to cut over the sealed area, leaving some space sealed still.

    Reply
  33. RAKS KITCHEN

    November 7, 2012 at 1:31 am

    Thanks for the prompt feedback 🙂

    Reply
  34. Sharmilee! :)

    November 7, 2012 at 10:27 am

    Looks crispy and perfect…my fav anytime!

    Reply
  35. sumathi dharshini

    November 7, 2012 at 11:03 am

    I love this sweet

    Reply
  36. Palanimani Murugavell

    November 8, 2012 at 6:26 am

    I made it yesterday and my hubby loved it.thanks raks for the wonderful and easy recipe.

    Reply
  37. M D

    November 9, 2012 at 2:16 am

    Stunning! Love these. We call them Karjikai!

    Reply
  38. Vasu

    November 9, 2012 at 9:26 am

    Thank u for the awesome ,crispy sweet!
    Mine ready for diwali!!

    Reply
  39. Meenal Ramanathan

    November 10, 2012 at 7:06 pm

    should we use hot oil for preparing dough?
    i have dessicated coconut only.
    should i dry roast it or mix directly with sugar for filling?

    Reply
  40. RAKS KITCHEN

    November 11, 2012 at 1:15 am

    Hi meenal,
    Hot oil no need for preparing dough.
    Yes you can roast if you want a nice flavor, can use as such too.

    Reply
  41. Sandhya Ramkumar

    November 13, 2012 at 4:15 pm

    Tried tis too, luved dem.. perfect explanation. I did it wid a dumbling maker.. perfect

    Reply
  42. Sukanya

    November 14, 2012 at 4:38 am

    Wonderful receipe Raks. Tried it for Diwali and all of us enjoyed it. Perfect receipe and a keeper for sure.

    Reply
  43. notyet100

    November 21, 2012 at 2:41 pm

    Feel like picking one,,,perfect for the festival,..

    Reply
  44. Joseph Samuel

    November 21, 2012 at 3:20 pm

    My childhood favorite…tried today n came out very well.

    Reply
  45. Rohini

    October 19, 2013 at 9:59 am

    Hi Raks thanks for this recipe.I tried tday it
    came out good but one thing is it was crispier initially
    but later it was not that crispy.May i know where i went wrong?
    Thanks in Advance….

    Reply
  46. Raks anand

    October 19, 2013 at 10:10 am

    Try frying for little more time to make sure its fully fried, may be its not fried evenly.

    Reply
  47. nivi

    October 30, 2013 at 8:56 am

    HI , ll I get the same crisp somas if I substitute corn flour with rava ??

    Reply
  48. Raks anand

    October 30, 2013 at 8:57 am

    You can try.

    Reply
  49. pooja Srivastava

    November 1, 2013 at 4:53 am

    hi dear…..maine bahut logo ki recipes follow ki hai abtak but never satisfied….whenever i make ur recipes i just say thanks to god for helping me in form of u….thanks dear..thanks a lot…good work..keep it uppp

    Reply
  50. mahadevaiah muniyappa

    June 19, 2014 at 12:39 pm

    s it will be very tasty 2 eat one of my favourite sweet

    Reply
  51. Maya n Srikumar

    October 18, 2014 at 1:06 am

    i tried it today and it came up so good…loved it..thanx raks

    Reply
  52. Jess Jessi

    October 20, 2014 at 9:44 am

    Hello. I'm from Mauritius Island. Was searching for some diwali recipes and came across your blog. All the recipes are really well explained and for the 1st time I tried the somas. They turned out just perfect. Just as on the picture and my husband loves them. With the 1cup of maida i get about 10 somas and it was so good that we've eaten all..!!! For sure will do them for diwali this year and the years to come… Thanks a lot!!!

    Reply
  53. joan Marie Raffela Natarajan

    November 13, 2014 at 7:29 am

    I tried it today and my husband still keeps praising me…

    Reply
  54. saradha radhakrishnan

    November 5, 2015 at 11:43 am

    hi mam,
    can I use dry roasted nuts also for stuffing

    Reply
  55. Raks anand

    November 5, 2015 at 11:48 am

    Sure 🙂

    Reply
  56. Neela Kannan

    November 9, 2015 at 2:17 pm

    Hi,

    I made this somas yesterday. It came out crispy and taste really nice. But it came out in dark brown colour. I fried in very low flame only. It didn't get cooked when it was light in colour. You mentioned in the recipe that after making somas, you need to keep it covered until frying. But I kept it open until I finish making everything. Is that the reason it was dark in colour? If I have to cover, do I need it cover it with the wet cloth? And I reused the oil I made murukku before. Or was that the reason? Please advise.

    Thanks
    Neela

    Reply
  57. Neela Kannan

    November 9, 2015 at 2:17 pm

    Hi,

    I made this somas yesterday. It came out crispy and taste really nice. But it came out in dark brown colour. I fried in very low flame only. It didn't get cooked when it was light in colour. You mentioned in the recipe that after making somas, you need to keep it covered until frying. But I kept it open until I finish making everything. Is that the reason it was dark in colour? If I have to cover, do I need it cover it with the wet cloth? And I reused the oil I made murukku before. Or was that the reason? Please advise.

    Thanks
    Neela

    Reply
  58. Raks anand

    November 9, 2015 at 2:24 pm

    Is you kadai very thin? Use a heavy bottomed kadai for deep frying.

    Reply
  59. Neela Kannan

    November 14, 2015 at 10:13 am

    Hi Raks,

    Thanks for your prompt reply.My kadai is not very thick like yours but not very thin. I always use that kadai for making other snacks like murukku, thattai etc. It will be in white colour. Not sure that is perfect for sweet somas.
    Also you mentioned that it has to be covered until we fry it. It has to be covered by wet cloth or with anything else? Since it was little dry before I fry, that made the somas dark browner , I think. Please advise.

    Thanks
    Neela

    Reply
  60. Neela Kannan

    November 14, 2015 at 10:14 am

    Hi Raks,

    Thanks for your prompt reply. My kadai is not very thick like yours but not very thin. I always use that kadai for making other snacks like murukku, thattai etc. It will be in white colour. Not sure that is perfect for sweet somas.
    Also you mentioned that it has to be covered until we fry it. It has to be covered by wet cloth or with anything else? Since it was little dry before I fry, that made the somas dark browner , I think. Please advise.

    Thanks
    Neela

    Reply
  61. Raks anand

    November 14, 2015 at 10:15 am

    Just a lid is enough 🙂

    Reply
  62. Diya

    November 24, 2015 at 8:24 am

    I tried today this came well.. thanks so lot

    Reply
  63. Unknown

    November 8, 2018 at 11:04 pm

    I tried this today came out very well

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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