SWEET SOMAS RECIPE (SOMASI) | DIWALI SWEETS RECIPES

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

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

3. Grind sugar into a fine powder with ealchi.

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

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

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. 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. 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.

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!

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