Sweet somas - 1

For the outer cover Maida | all purpose flour 1/2 cup Sooji | Rava 2 tblsp Oil /ghee 2 tblsp Salt a pinch Cooking soda a pinch Water to knead the dough For the filling Sugar 1/2 cup Dry coconut(koparai)* 1/2 cup Pottu kadalai | Chutney dal 1/4 cup Cardamom powder a pinch Oil for deep frying *you can also use freshly grated coconut, but roast it nicely in a dry pan before using.

Sweet-somas - 2

Method:

  • In a wide bowl add the flour, sooji(pulse the sooji) and add oil to this.
  • Make it like a bread crumbs with the tips of your fingers.
  • Add little water and make it into a tight dough.
  • Keep it aside covered for an hour.
  • For making the poornam roast the dry coconut for 5 mins and when it is cool, grind it along with pottukadalai and sugar. Add cardamom powder and mix pulse once.
  • This poornam can be stored in a clean container and can be had as it is. Actually poppy seeds will generally be added to this poornam. But since we don’t get it here, i didn’t use it .
  • Divide the dough into small lemon sized balls. Take one lemon sized ball and roll it very thin with a rolling pin. I just cut with a lid to make a even size round.
  • Apply little water to the edges . This is to make it seal tightly.
  • Place 2 tsp of poornam in the center and join the edges by folding it.
  • With a fork make patterns in the edges. Even you can use a somasi cutter to make the edges even.
  • Keep it covered till you finish the process for the entire somasis.
  • Heat oil for deep frying and when the oil is hot put the folded somasi in batches and fry till golden brown on both sides.
  • Drain in a kitchen towel .
  • Repeat this for all the somasis. Store it in a air tight container.
  • It stays good for more than 10 days.
Sweet-somas - 3

Notes:

  • While rolling the dough ensure let it be thin, else the somas will not be crispy.
  • Make the edges sealed properly, else it may open up in the oil while frying.
  • Let the dough be stiff.
  • You can have the left over poornam as it is or my mom have this with chapathi or dosa too.
  • You can add hot ghee to the poornam and make urundais too.