Authentic Somas Recipe – Crispy Fried Gram Dal & Coconut Sweet

Last Updated on 6 months ago by Neha Deshmukh

Authentic Somas Recipe – Crispy Fried Gram Dal & Coconut Sweet

Introduction

Oh, Somas! These little pockets of deliciousness hold so many childhood memories for me. My grandmother used to make these during festivals, and the aroma would fill the entire house. They’re a bit of work, but trust me, the satisfying crunch and sweet, nutty filling are so worth it. Today, I’m thrilled to share my family’s authentic Somas recipe with you – crispy, golden, and utterly irresistible!

Why You’ll Love This Recipe

Somas are a delightful Indian sweet, perfect for festive occasions or just a special treat. They boast a wonderfully contrasting texture – a flaky, crisp outer shell giving way to a soft, flavorful filling. Plus, they’re surprisingly not too sweet, making them a crowd-pleaser. If you’re looking for a unique and delicious Indian sweet to add to your repertoire, you’ve come to the right place!

Ingredients

Here’s what you’ll need to create these delightful Somas:

• 1 cup Maida (all purpose flour) – about 120g
• 1 teaspoon Corn flour – about 5g
• 1.5 tablespoon Oil – about 22ml
• A generous pinch Salt
• 0.5 cup Pottukadalai (fried gram dal) – about 75g
• 0.75 cup Sugar – about 150g
• 0.5 cup Coconut (grated) – about 50g
• 1 Cardamom

Ingredient Notes

Let’s talk ingredients! A few tips to ensure your Somas turn out perfectly:

Maida (All Purpose Flour) – Regional Variations & Substitutions
Maida is the traditional flour used, giving that signature flaky texture. In some regions, a little wheat flour (atta) is also added for a slightly different bite. If you’re avoiding maida, see the Gluten-Free Adaptation section below.

Corn Flour – The Role of Corn Flour in Texture
Don’t skip the corn flour! It adds to the crispness of the outer shell. It helps create a lighter, more delicate texture.

Pottukadalai (Fried Gram Dal) – Sourcing & Preparation
Pottukadalai is readily available in Indian grocery stores. Make sure it’s nicely roasted for the best flavor. If yours isn’t fragrant, you can quickly dry roast it in a pan for a few minutes.

Coconut – Fresh vs. Dried & Regional Preferences
Freshly grated coconut is ideal, but unsweetened desiccated coconut works beautifully too. In South India, they often use a coarser coconut grating, while in other regions, a finer grate is preferred.

Cardamom – Quality & Flavor Profile
Use good quality cardamom pods – the aroma makes all the difference! Lightly crush them to release their fragrance.

Oil – Choosing the Right Oil for Frying
I prefer using vegetable oil or sunflower oil for frying, as they have a neutral flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, mix together the maida, corn flour, salt, and oil. Gradually add water, a little at a time, and knead to form a stiff dough. It should be firm, not sticky.
2. Cover the dough and let it rest for at least 2 hours. This allows the gluten to relax, making the somas more tender.
3. While the dough rests, let’s make the filling! Roast the grated coconut in a pan until it’s dry and lightly golden. Be careful not to burn it! Let it cool completely.
4. Coarsely grind the pottukadalai in a mixer or food processor. You don’t want a super fine powder, just a coarse crumble.
5. Grind the sugar and cardamom together into a fine powder. Add this to the ground dal and cooled coconut. Mix everything well.
6. Now, knead the rested dough again briefly. Divide it into 12-14 equal-sized balls.
7. Roll each ball into a small disc, about 3-4 inches in diameter. Place a spoonful of the filling on one side of the disc.
8. Moisten the edges of the dough with a little water. Fold the disc over the filling to form a semi-circle, and seal the edges tightly by pressing them together.
9. Use a cookie cutter or the edge of a glass to trim off any excess dough. This gives the somas a neat, uniform shape. Keep the shaped somas covered with a damp cloth to prevent them from drying out.
10. Heat oil in a deep frying pan or kadhai over low-medium heat. Fry the somas in batches, turning occasionally, until they are golden brown and crisp.
11. Drain the fried somas on paper towels to remove excess oil.
12. Let them cool completely before storing in an airtight container.

Expert Tips

• Don’t overcrowd the pan when frying – this will lower the oil temperature and result in soggy somas.
• Keep the heat on the lower side while frying to ensure the somas cook through without burning.
• Make sure the filling is completely cool before filling the dough, or it might make the dough sticky.

Variations

• Vegan Adaptation: Substitute the ghee (if used) with a plant-based oil.
• Gluten-Free Adaptation (Using Alternative Flours): Replace the maida with a gluten-free flour blend. A mix of rice flour and potato starch works well, but you might need to adjust the water quantity.
• Spice Level Adjustment (Cardamom Intensity): If you love cardamom, feel free to add a little more! A pinch of nutmeg also adds a lovely warmth.
• Festival Adaptations (Specific Occasions for Serving): My family always makes these for Diwali and Ganesh Chaturthi. They’re considered auspicious and bring good luck!

Serving Suggestions

Somas are delicious on their own with a cup of chai. They also pair beautifully with a glass of warm milk. For a festive touch, arrange them on a platter with other Indian sweets.

Storage Instructions

Store cooled somas in an airtight container at room temperature for up to a week. They might lose a little of their crispness over time, but they’ll still taste amazing!

FAQs

What is the origin of Somas and its cultural significance?
Somas have a rich history in Indian cuisine, particularly in Maharashtra and Gujarat. They are traditionally made during festivals and special occasions, symbolizing prosperity and good fortune.

Can I make the dough ahead of time? If so, how should I store it?
Yes, you can! Make the dough a day in advance and store it in the refrigerator, tightly wrapped in plastic wrap. Bring it to room temperature before rolling and filling.

What is the best way to achieve a perfectly crisp texture when frying?
Frying at the right temperature is key. The oil should be hot enough to cook the somas quickly, but not so hot that they burn. Also, don’t overcrowd the pan!

Can I use powdered sugar instead of granulated sugar?
You can, but granulated sugar gives a slightly better texture to the filling. If using powdered sugar, you might need to adjust the quantity slightly.

How can I adjust the sweetness level of the filling?
Start with the recommended amount of sugar and taste the filling. Add more sugar, a tablespoon at a time, until you reach your desired sweetness.

Is it possible to bake these instead of frying?
While traditionally fried, you can try baking them. Brush the shaped somas with oil and bake at 180°C (350°F) for 15-20 minutes, or until golden brown. However, they won’t be as crispy as the fried version.