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somas recipe
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5 from 4 votes

Sweet Somas recipe

Sweet somas is an extremely addictive snack with perfect balanced sweet stuffing inside a crisp outer layer.
Prep Time20 minutes
Cook Time30 minutes
Resting time2 hours
Course: Snack
Cuisine: Indian
Servings: 20 pieces


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


  • Mix flour,corn flour, salt and oil well. 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.
  • Meanwhile grind fried gram dal first into a coarse rava like powder.
  • Grind sugar into a fine powder with cardamom.
  • 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.
  • Mix well and keep it in a airtight container. Now again knead the dough to smooth.
  • Divide into 16 equal balls. Roll each into thin pooris.
  • Now spoon 1 or 1 & ½ tablespoon of the prepared stuffing into this and grease well the sides of the somas. You need not fully grease, half of the sides is enough.
  • 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.
  • 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.


  • 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 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.