Sweet somas is an extremely addictive snack with perfect balanced sweet stuffing inside a crisp outer layer. Let's see how to make it perfectly with stepwise images.
Somas is mainly made as snack anytime throughout the year. But it can also be made for festivals like Diwali or other special occasions.
Check out my gujiya recipe and chocolate layer burfi recipe in this website.
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About
Sweet somas is also known as somasi and karjikai in some region. Called as simply somas, is a deep-fried sweet pastry, crispy on outside, filled with sweet stuffing made up of coconut, fried gram dal and sugar as main ingredient.
This 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.
Ingredients
Here are the simple ingredients needed to make somas. Check my recipe card for full list and quantities.
- All purpose flour - Maida - For outer layer, we make a tight dough using flour.
- Corn flour - Corn starch - just for crispness.
- Pottukadalai - Also known as fried gram dal - Daria dal - chutney dal.
- Sugar - sweetener for stuffing.
- Coconut - Not seen in the picture, you can use fresh or dry kopra or even dessicated coconut.
- Cardamom - adds a mild flavor
Check my recipe card for full list and quantities.
Stepwise images
Follow me making somas with these step-by-step instructions and pictures.
Prepare dough
1. Firstly, mix all purpose flour, corn flour, salt and oil well in a mixing bowl.
2. Then sprinkle water to make stiff dough. Needs only near ¼ cup water, so careful while adding water. Keep aside for at least 2 hours
Prepare stuffing
3. Roast coconut well firstly, until the moisture goes away and becomes dry. Cool this completely.
4. For stuffing, take pottukadalai (fried gram dal) in a mixie.
5. Grind coarsely resembling rava.(semolina/ sooji) Transfer to a mixing bowl.
6. After that, take sugar and cardamom in the mixie.
7. Then grind it to a fine powder. Transfer to the mixing bowl along ground pottukadalai.
8. Take powdered items, cooled coconut in the bowl.
9. Mix thoroughly and keep in a container. You can refrigerate and use it upto one month.
Make somas
10. Now after 1 hour rest, knead the dough again to smoothen it.
11. Divide into equal sized balls,12 to 14 balls depending on how big you want the somas to be.
Fill and shape
12. After that, take one portion, smoothen it, dust and spread to palm size discs.
13. Keep the stuffing in one side and smear water in that side's edge.
14. After that, fold by covering the stuffing, seal well broadly.
15. Then, cut off the excess using a somas cutter/ ravioli cutter/ pizza cutter or simply knife. Make sure you cut in the sealed part, otherwise it will open up while frying.
16. Arrange in a plate neatly and keep covered with a clean kitchen towel.
Deep-fry
17. Heat oil and in low flame, add the somas (3-4 per batch). Let the oil be in low heat throughout. While taking out, you can increase the heat.
18. Flip and cook both sides patiently until the sound and bubbles reduce. Drain from oil and repeat to finish.
The key for crispy somas that stays crisp for days is, fry in low heat for long time so that there is no moisture.
Cool down completely and store in airtight container. Stays good upto 10 days in room temperature. The flavour that the pottukadalai, cardamom, sugar and coconut bursts along with the maida outer layer, when you bite is really awesome. You are going to love it!
Check out my other Diwali recipes.
Top tips
- For crispy results, the dough should be tight. Knead well to ensure smooth texture. Fry for long time in low flame.
- Cool down completely before storing. Store in an airtight container.
Shelf life
You can keep upto 10 days to 2 weeks at room temperature. Just make sure to use a good airtight container. Always use dry hands while handling. You can also keep in refrigerator, if you want to increase the shelf life. But keep it refrigerated from the beginning, not towards the ending of shelf life.
My notes
I heat the oil well, lower the flame and add somas. Cook in low heat and then while taking out, I put the flame to high again to regulate the oil temperature.
If the dough have too much of water and becomes loose, the texture after frying is not as crisp as expected.
In-case the dough is spread thick, it won't keep crisp if not fried properly.
Do not overstuff the somas. If the stuffing reaches the edge while sealing, it will also open up while frying.
While sealing do not use more water. Use very very less. Otherwise, when you press to seal, it will get stuck and while taking out, it gets sticky and opens up.
Substitutions & Variations
My mom and MIL adds 1 cup of sugar for this recipe stuffing ratio. This will give more sweet even if you stuff less.
You can use 50-50 maida wheat flour too for the outer layer.
Instead of fresh coconut, you can use dessicated coconut or kopra. Still make sure to roast it for nice aroma.
FAQs
Somas turns soft if there is moisture in it. This may be due to:
a) Not frying properly, so make sure to fry patiently for long time.
b) Not cooling completely before storing.
Somas turns deep red in colour, why?
Oil temperature is too high. Extra water in dough.
The stuffing leaks in oil and turns oil cloudy, why?
Seal really well as well as broad. Most importantly, cut leaving a bit of sealed portion, not very close to the stuffing.
Recipe card
Sweet Somas recipe | Somas recipe
Ingredients
For the outer layer
- 1 cup Maida all purpose flour
- 1 teaspoon Corn flour
- 1.5 tablespoon Oil
- Salt a generous pinch
For filling
- ½ cup Pottukadalai fried gram dal
- ¾ cup Sugar
- ½ cup Coconut grated
- 1 Cardamom
Instructions
- Firstly, mix all purpose flour, corn flour, salt and oil well in a mixing bowl.
- Then sprinkle water to make stiff dough. Needs only near ¼ cup water, so careful while adding water. Keep aside for at least 2 hours
Prepare stuffing
- Roast coconut well firstly, until the moisture goes away and becomes dry. Cool this completely.
- For stuffing, take pottukadalai (fried gram dal) in a mixie.
- Grind coarsely resembling rava.(semolina/ sooji) Transfer to a mixing bowl.
- After that, take sugar and cardamom in the mixie.
- Then grind it to a fine powder. Transfer to the mixing bowl along ground pottukadalai.
- Take powdered items, cooled coconut in the bowl.
- Mix thoroughly and keep in a container. You can refrigerate and use it upto one month.
- Now after 1 hour rest, knead the dough again to smoothen it.
- Divide into equal sized balls,12 to 14 balls depending on how big you want the somas to be.
- After that, take one portion, smoothen it, dust and spread to palm size discs.
- Keep the stuffing in one side and smear water in that side's edge.
- Fold by covering the stuffing, seal well broadly.
- Cut off the excess using a somas cutter/ ravioli cutter/ pizza cutter or simply knife. Make sure you cut in the sealed part, otherwise it will open up while frying.
- Arrange in a plate neatly and keep covered with a clean kitchen towel.
- Heat oil and in low flame, add the somas (3-4 per batch). Let the oil be in low heat throughout. While taking out, you can increase the heat.
- Flip and cook both sides patiently until the sound and bubbles reduce. Drain from oil and repeat to finish.
- The key for crispy somas that stays crisp for days is, fry in low heat for long time so that there is no moisture.
Video
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 won't 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 also fold the edges. But folding edges may result in uneven cooking.
Nivedhanams Sowmya says
no words to say how good these are!!! well done raji!!
Sowmya
Ongoing Event - CWF - Whole Wheat Flour
jeyashrisuresh says
Super perfect somas, my patti makes this for diwali. I never tried on my own. beautifully explained
Shabitha Karthikeyan says
Me too never tried it on my own. Looks very homey and good !!
Nagalakshmi V says
i LOVE this sweet. beautifully clicked, Raji
Prathibha says
I love this sweet very much as it is very mild in sweetness...
Vimitha Anand says
Love this a lot... Nice one
Gajus kitchen says
Looks too good and wish to grab one from the plate.
suhaina aji says
wonderful clicks Raji. Love to try it.perfectly done. really admire ur skills.
suhaina aji says
My aunty and mom used to make this for marriages at home. reminds me of those good old days.
sabina says
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),,
Debs @ The Spanish Wok says
I made samosas recently and was disappointed not to achieve all those bubbles on my pastry. Now I know to add cornflour, thanks.
sowmya(creative saga) says
ya I add rava for the crispiness..looks delicious..i love this sweet..
Veena Theagarajan says
Perfectly done.. this is my mum favourite.. Love it..
great-secret-of-life.blogspot.com
Lubna Karim says
stuffing sounds yum....somas look extremely crisp and yum..
Premalatha Aravindhan says
Nicely done Raji,came out perfectly...wish i could get that cutter soon:)
Shanthi says
Perfectly done somasis.
divya says
Wow...that's an absolute delicious recipe.....
Aruna Manikandan says
my fav...
looks perfect and delicious raji 🙂
planned to do for diwali.
Dipti Joshi says
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
Akanksha Verma says
nice recipe, thank you for sharing, love the presentation!
Suja Manoj says
Love this a lot,great presentation.
Srimathi says
Looks awesome. Amma makes it for diwali too.
Priya says
My mom never failed to make this somas, seriously i hates this before, now am craving for some..Super crispy somas,beautifully done.
Sangeetha says
we too make filling this way, looks perfect n very inviting...even without the mold, u got nice shape n looks beautiful...loved it!!
Kitchen Queen says
it's just like gujias.
http://realhomecookedfood.blogspot.com
sapna says
Thanks Raji for the nice recipe.Made it yesterday and it came out really well.
Sharanya says
@sabina...dry coconut tastes even better than the fresh one....roast it for 2 min.....i make these with roasted semolina and dry coconut...
RAKS KITCHEN says
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.
RAKS KITCHEN says
Sapna, thank you for the prompt feedback 🙂
Nagu Subbu says
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 !!!
Reshmi Mahesh says
Delicious and perfect somas...Love the neat presentation and detailed post..
RAKS KITCHEN says
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.
RAKS KITCHEN says
Thanks for the prompt feedback 🙂
Sharmilee! :) says
Looks crispy and perfect...my fav anytime!
sumathi dharshini says
I love this sweet
Palanimani Murugavell says
I made it yesterday and my hubby loved it.thanks raks for the wonderful and easy recipe.
M D says
Stunning! Love these. We call them Karjikai!
Vasu says
Thank u for the awesome ,crispy sweet!
Mine ready for diwali!!
Meenal Ramanathan says
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?
RAKS KITCHEN says
Hi meenal,
Hot oil no need for preparing dough.
Yes you can roast if you want a nice flavor, can use as such too.
Sandhya Ramkumar says
Tried tis too, luved dem.. perfect explanation. I did it wid a dumbling maker.. perfect
Sukanya says
Wonderful receipe Raks. Tried it for Diwali and all of us enjoyed it. Perfect receipe and a keeper for sure.
notyet100 says
Feel like picking one,,,perfect for the festival,..
Joseph Samuel says
My childhood favorite...tried today n came out very well.
Rohini says
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....
Raks anand says
Try frying for little more time to make sure its fully fried, may be its not fried evenly.
nivi says
HI , ll I get the same crisp somas if I substitute corn flour with rava ??
Raks anand says
You can try.
pooja Srivastava says
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
mahadevaiah muniyappa says
s it will be very tasty 2 eat one of my favourite sweet
Maya n Srikumar says
i tried it today and it came up so good...loved it..thanx raks
Jess Jessi says
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!!!
joan Marie Raffela Natarajan says
I tried it today and my husband still keeps praising me...
saradha radhakrishnan says
hi mam,
can I use dry roasted nuts also for stuffing
Raks anand says
Sure 🙂
Neela Kannan says
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
Neela Kannan says
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
Raks anand says
Is you kadai very thin? Use a heavy bottomed kadai for deep frying.
Neela Kannan says
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
Neela Kannan says
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
Raks anand says
Just a lid is enough 🙂
Diya says
I tried today this came well.. thanks so lot
Unknown says
I tried this today came out very well