Sweet Somas – Coconut Empanadas – Coconut stuffed Fried Pie Recipe
Sweet Somas – Coconut Empanadas – Coconut stuffed Fried Pie – This is a famous Indian sweet prepared by deep frying the handmade dough crust stuffed with a sweet filling made of split peas/fried gram, cardamom and coconut.. It is one of the most common sweets prepared in occasion of festivals like Diwali, Krishna Jenmashtami, Tamil New year etc.
Before we begin, please don’t confuse somas (or somasi) with samosas. Both are Indian savories but totally different from each other in taste. Samosas are very common and spicy snacks prepared from flour with a spicy filling. Mostly the stuffing would be onions or potatoes, but few people add meat stuffing also. Sweet somas is a south Indian delicacy that is prepared on auspicious occasions with a sweet coconut based filling. I have never tried spicy somas (kara somas) before. 😐 Sooji/Rava is also used along with sugar as filling by some people. In North India, similar kind of sweet is prepared using Khoya/Kova called Ghujia. Now that we learnt the difference between somas and a samosa, let’s proceed with my jibber-jabber followed by the south Indian sweet somas recipe. 😀
With few days for the start of Tamil New Year ( This blog post is a bit late, as you see 😐 ) , I thought I would prepare a sweet that I have never tried before. As I have been hearing the word “Somas” a few times in my mind (or should I say Tummy 😉 ) lately, I decided to get my hands on it. 😀 My mom was surprised when I called her for her recipe as making somasi’s outer crust is bit of a work. But, it will be fine once you just start and go with the flow
Making the stuffing for sweet somas is the easiest of all & you can prepare in advance also. The main ingredient for the stuffing is sugar & coconut and you can pretty much adjust it with nuts or dried fruits. These empanadas are prepared in many countries in many ways with sweet and savory filling. Most of the somas prepared in India are made with sweet filling including coconut, puran of bengal gram, jaggery, khoya, nuts, raisins, rava, fried gram powder & elaichi. I bet You won’t feel your feet on the ground when you taste the crispy golden crust with sweet soft chewy coconut & cardamom flavored deep fried pies. 🙂 Aaah! Divine!!!
Do check out all our festival recipes collection that includes Thiruvadhirai Kali, Special palkova, Chettinad Kandarappam, Ghee Mysore Pa, Corn flour Halwa and loads of other mouth watering Indian special sweets 🙂
With the wishes for a great start, here you go for the recipe for the Sweet Somas or South Indian Somasi from Homemaking Delight with step by step photos. Anaivarukum Iniya Tamizh Puthandu Nalvazhthukkal 🙂
Sweet Somas Recipe | Sweet Somasi | Coconut Empanada | Coconut Fried sweet Pie | Kajjikaya Recipe | Coconut Nevri | Sweet Neories | Karanji Recipe | Karchikai Recipe | Inippu i Somasi | South Indian Ghujia | Thengai Somasi | Paruppu somasi | Nuts Somas
Makes 24 Sweet Somas
For the crust:
Maida – 1 & 1/2 cup
Warm Milk – 1/2 cup (minus 1 tblsp)
Salt – 1/4 tsp
For the stuffing:
Split Pea/Fried gram/Pottukadalai – 3/4 cup
Powdered sugar – 1 cup (heaped)
Dry coconut powder – 3/4 cup (Refer our Notes for using frozen or fresh coconut)
Elaichi/Cardamom powder – 1/2 tsp
Mixed Nuts with Raisins – 3 tblsp (optional)
- Take Maida in a mixing bowl, add salt and make the dough with the warm milk. The dough should be a bit stiffer than the chapathi dough. Keep it covered & let it sit for 2 hours.2. Dry roast the fried gram in a pan (just hot enough to touch). Let it cool & grind it coarsely (like sooji/rava) in a mixer grinder or blender.3. To make the filling, add dry coconut powder, powdered sugar & coarsely ground fried gram, elachi & nuts in a bowl & mix it well.4. Knead the dough well and divide it into 20-22 equal sized balls. Spread a ball into a thin layer with a rolling pin. you don’t have to mind the irregular edges. It’s fine. 🙂5. Trace a circle with a help of a 5-inch lid in the thinly spread dough & trim the edges. Place about 2 tblsp of filling in the center.6. Dip your finger in water & gently touch one half of the dough edges (semi-circle). Fold the edges of the dough together to form a semi-circle and gently press the edges to seal. Then, gently press the edges with a fork to make a design (This is optional 😀 )7. Heat oil in a pan. Once it’s hot enough, gently drop the somas in oil. Cook on both sides and remove it from oil when it starts turning golden brown (10-15 seconds).8. Enjoy this festival day with the coconut stuffed sweet somas. Store rest of the cooled somas in an airtight container. Tit-Bits:
- If you are using fresh shredded coconut, make sure to dry roast it until the moisture evaporates. Also, it adds more flavor to our sweet somas.
- Trimming the edges helps in cooking evenly.
- If you make the dough in right consistency you won’t need flour to spread the balls into thin layer.
- Cover the dough with a wet towel, if it’s too dry.
- Make sure to seal the edges well else, the filling might come out & spoil the oil.
- There are a few small somas making tools available in the market similar to what we have for dumplings. You can use it to ease the process.
P.S. This is my day-2 post for our own 21-day mini blogathon. 🙂
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