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Sweet somas recipe (Somasi) | Diwali sweets recipes

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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

  2. Mean while grind fried gram dal first into a coarse rava like powder.

    3. 2-step

  3. Grind sugar into a fine powder with ealchi.

    4. 3-step

  4. 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.

    5. 4-step

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

    6. 5-step

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

    7. 6-step

  7. 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.

    8. 7-step

  8. 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.

    9. 8-step

  9. 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.

    10. 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

Reader Interactions

Comments

  10. 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

  32. 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

  45. 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

  49. 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

  52. 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

  56. 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. 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

  59. 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. 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

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