Somas is known as Karchikai or Somasi in Tamil, Karanji in Maharashtra and Kajjikayalu in Andhra Pradesh.The filling can have so many variations but this is the traditional one amma makes, but the outer layer is the same.
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! 🙂
Sweet Somas Recipe
Recipe Category: Sweets | Recipe Cuisine: Indian
Maida – 1 cup
Rava – 1 tbsp
Hot Melted Ghee – 1 tbsp
Salt – to taste
For the inner stuffing:
Fried Gram Dal – 1/2 cup
Sugar – 1/2 cup
Coconut – 1/2 cup
Cardamom -1 whole
- Take maida, rava and salt in a mixing bowl, mix it well with your hands.Now add hot ghee and mix well.
- Add water little by little , knead to get a soft pliable dough.Beat knead, beat knead…repeat for atleast 10mins.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 tbsp 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 in airtight container.
- 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.