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.