Somas | Sweet Somas

Somas is one of the most popular and traditional snack made by stuffing coconut based filling in a flat rolled maida dough and deep fried. Somas is known as Karchikai or Somasi in Tamil, Karanji in Maharashtra and Kajjikayalu in Andhra Pradesh and commonly made for special occasions and Diwali.

Sweet Somas was the first sweet that I tried in my 9th std, ofcourse with ammas help. During my school days, I was least interested in cooking but my cousin sister made this for me which urged me to try it atonce.

I love sweet somas very much and this recipe sure is special to me as this was the first sweet I tried officially. I don’t know why it took so long for me to post this recipe.I love even the somas making process, especially trimming it with a special somas cutter spoon.I made it today to make a post here and we enjoyed eating somas after so long.

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I remember as a kid I used to call this sweet puffs. My ammama used to stuff poriyals/curries that is leftover for lunch and make khara somas, I love that too but she makes khara puffs with wheat flour still it tastes good.I have to try and post that version also may be by next Diwali!

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Somas | Sweet Somas Recipe

Somas is one of the most popular and traditional snack made by stuffing coconut based filling in a flat rolled maida dough and deep fried. Somas is known as Karchikai or Somasi in Tamil, Karanji in Maharashtra and Kajjikayalu in Andhra Pradesh and commonly made for special occasions and Diwali.

Prep Time10 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr

Servings15 Pieces

AuthorSharmilee J

1x2x3x

Ingredients

• 1 cup maida
• 1 tablespoon sooji
• 1 tablespoon hot ghee or oil
• salt to taste

For the inner stuffing

• 1/2 cup fried gram dal
• 1/2 cup sugar
• 1/2 cup coconut
• 1 whole cardamom

Instructions

• Take maida, rava and salt in a mixing bowl, mix it well with your hands. Now add hot ghee.
• Mix well then add water little by little.
• Knead to get a soft pliable dough. Knead for atleast 5mins.
• Let it to rest for atleast 1 hr. Keep covered and Set aside.
• Now roast fried gram dal for few mins until aroma rises, cool down then grind it to a fine powder.
• Take sugar and cardamom in a mixer and grind it to a fine powder. Set aside.
• Dry roast coconut for few mins until slightly golden, cool down.
• Mix fried gram dal powder and powdered sugar, add roasted coconut after cooling down completely. Mix well, Set aside.
• Take a big ball bigger than lemon size.Roll it to a thin circle. Now using a lid cut into small thin circles.
• Take a circle, add a tablespoon of the sweet stuffing, grease half of the side with little water. Pull the other side and close it , such that it looks like a semicircle.
• Press the greased area well and seal it. Now dip the somas cutter in the flour and trim it. Make sure you trim leaving some area which is sealed while you cut so that it doesn't open up while frying.
• Like this.....Now repeat the process for the remaining dough.
• Collect the scrapes and start rolling again. Keep the prepared somas covered till you fry.
• Heat oil-once oil is hot enough...you can check by pinching a small portion of dough and dropping it into oil, if it rises immediately then your oil is ready....Now drop few at a time...may be 2 or 3 at a time and fry. It puffs up well.
• Fry till golden. Drain in tissue and allow it to cool down. It will be crispy. Cool down and store Somas in airtight container.

Notes

• Rolling it thin ensures crispy outer layer.
• Adding sooji gives a crisp outer layer.
• If you don't beat and knead then the outer layer will not be crisp, it will become soggy more like puri after cooling down.
• Rolling each circle separately sure takes time so I usually follow this method of rolling a big circle and cut 3-4 small circles using a lid, that way it makes things quick.
• It is a must to beat well and knead it for the mentioned time. Allow it to rest well before rolling.
• The prepared dough should be stiff and not loose.
• While greasing with water make a little broad sealing so that while cutting there is enough space in the sealed area to cut/trim.
• If you don't have the somas cutter spoon, just use a pizza cutter. Else seal it by pressing it with your fingers. You can even fold it but folding gives crisp hard edges after frying so I suggest to just press and seal. Else slightly press it with a fork.
• Make sure you keep the dough and prepared somas covered before frying.
• My kadai is small so I fried only 2 at a time, it depends on how big your kadai is.
• You can use the leftover inner stuffing for making sweet paratha for kids, tastes great.
• Sooji gives crispness to the outer layer.

Nutrition Facts

Somas | Sweet Somas Recipe

Amount Per Serving (100 g)

Calories 323 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.4g

Cholesterol 3mg1%

Sodium 1mg0%

Potassium 92mg3%

Carbohydrates 18g6%

Fiber 3g13%

Sugar 7g8%

Protein 3g6%

Vitamin A 3IU0%

Vitamin C 0.4mg0%

Calcium 6mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Somas

1. Take maida, rava and salt in a mixing bowl, mix it well with your hands.Now add hot ghee.
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2. Mix well then add water little by little.
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3. Knead to get a soft pliable dough.Knead for atleast 5mins.Let it to rest for atleast 1 hr.Keep covered and Set aside.Now roast fried gram dal for few mins until aroma rises, cool down then grind it to a fine powder.
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4. Take sugar and cardamom in a mixer and grind it to a fine powder.Set aside.Dry roast coconut for few mins until slightly golden,Cool down.
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5. Mix fried gram dal powder and powdered sugar, add roasted coconut after cooling down completely.Mix well,Set aside.
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6. Take a big ball bigger than lemon size.Roll it to a thin circle.Now using a lid cut into small thin circles.
   Pin
7. Take a circle, add a tablespoon of the sweet stuffing, grease half of the side with little water.Pull the other side and close it , such that it looks like a semicircle.
   Pin
8. Press the greased area well and seal it.Now dip the somas cutter in the flour and trim it.Make sure you trim leaving some area which is sealed while you cut so that it doesn’t open up while frying.
   Pin
9. Like this…..Now repeat the process for the remaining dough.Collect the scrapes and start rolling again.Keep the prepared somas covered till you fry.Heat oil-once oil is hot enough…you can check by pinching a small portion of dough and dropping it into oil, if it rises immediately then your oil is ready….Now drop few at a time…may be 2 or 3 at a time and fry.It puffs up well.
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10. Fry till golden.Drain in tissue and allow it to cool down.It will be crispy.Pin
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Cool down and store in airtight container.

Expert Tips

• Rolling it thin ensures crispy outer layer.
• Adding rava gives a crisp outer layer.
• If you dont beat and knead then the oute layer will not be crisp, it will become soggy more like puri after cooling down.
• Rolling each circle seeprately sure takes time so I usually follow this method of rolling a big circle and cut 3-4 small circles using a lid, that way it makes things quick.
• It is a must to beat well and knead it for the mentioned time.Allow it to rest well before rolling.
• The prepared dough should be stiff and not loose.
• While greasing with water make a little broad sealing so that while cutting there is enough space in the sealed area to cut/trim.
• If you don’t have the somas cutter spoon, just use a pizza cutter.Else seal it by pressing it with your fingers.You can even fold it but folding gives crisp hard edges after frying so I suggest to just press and seal.Else slightly press it with a fork.
• Make sure you keep the dough and prepared somas covered before frying.
• My kadai is small so I fried only 2 at a time, it depends on how big your kadai is.
• You can use the leftover inner stuffing for making sweet paratha for kids, tastes great.
• Rava gives crispness to the outer layer.

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