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Prep Time:
20 mins

Cook Time:
30 mins

Total Time:
50 mins

Cuisine
South Indian

Course:
Snacks

Diet:
Vegetarian

Instructions

• In a mixing bowl, combine all-purpose flour, corn flour, salt, and oil. Gradually sprinkle water to form a stiff dough, using approximately 1/4 cup water. Be cautious not to add too much water. Allow the dough to rest for at least 1 hour.

• First, roast the coconut until it loses moisture and becomes dry. Allow it to cool completely.

• Grind the pottukadalai coarsely in a mixer, resembling rava (semolina/sooji), and transfer to a mixing bowl.

• In the mixer, grind sugar and cardamom into a fine powder and add to the bowl with ground pottukadalai.

• Combine powdered ingredients with cooled coconut thoroughly in the bowl. Store in a container and refrigerate; use within one month.

• After resting, knead the dough again until smooth. Divide into equal-sized balls.

• Flatten each ball into a palm-sized disc, dusting as needed. Place some stuffing on one side and moisten that side's edge with water.

• Fold over the stuffing, sealing the edges well.

• Trim excess dough using a somas cutter, ravioli cutter, pizza cutter, or knife along the sealed part.

• Arrange prepared somas on a plate, covered with a kitchen towel.

• Heat oil over low heat and fry the somas in batches (3-4 at a time). Maintain low heat to ensure even cooking and crispiness. Increase heat briefly when removing from oil.

Notes

1. Ensure a broad seal when folding to prevent opening during frying.

1. The addition of oil in the dough enhances crispiness, allowing for less water use.

1. The dough should be stiff to ensure a crispy outer layer. Keep the proportions in the stuffing consistent to maintain the desired flavor and texture.

Nutrition Info (Approximate Values)

Benefits

1. Protein rich

1. High Fibre

1. Anti-oxidant