Sweet somas or Karanji is a most famous during Vinayakar Chaturthi and Diwali festival among all Indian families. Somas is a deep fried sweet snack with filling, filling can be made with different types. I have used roasted gram, coconut and cardamom for filling.
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Sweet Somas recipe / somas recipe / Karanji Recipe
It is also known as somasi in Tamil and Kajjikayali in Telugu and Karanji in Maharashtra because of the filling. Let me share the recipe…
Making of Somas / Karanji –
- Maida / All-purpose flour – 1 ½ cups
- Rava / Semolina / Sooji – ¼ cup
- Water – ½ cup
- Salt – ½ tsp
- Ghee / Clarified butter – 1 ½ tsp
- Roasted gram / Pottukadalai / Porikadalai – ½ cup
- Grated coconut – ½ cup
- Sugar – ½ cup
- Cashew nuts (broken into smalle pieces) – ¼ cup
- Cardamom powder – ½ tsp
- Oil – 1 cup (for deep frying)
Maida/App-purpose flour, rava/semolina and salt together
Roasted gram, roasted coconut together
Powdered sugar, roasted ingredients, cardamom powder mixed together
shaped to a circle
with the filling
getting deep fried
- Take a bowl, add maida/all-purpose flour, rava/semolina, salt, mix it well. Pour water little by little and start kneading the dough to stiff consistency.
- Drizzle a tsp of oil over the kneaded dough, knead for few seconds and cover it with a damp cloth.
- Meanwhile, dry roast the roasted gram, remove from fire and spread it over a plate.
- Add ¼ tsp of ghee and roast the grated coconut, until they turn brown in color, spread it along with roasted gram.
- Add the leftover ghee and roast the cashew nuts until they turn golden brown in color. Remove it from fire and transfer it to a bowl.
- Grind the sugar to fine powder, transfer it to a bowl
- Grind roasted gram, roasted coconut to a fine powder and add it to the sugar.
- Also add cardamom powder and roasted cashew nuts along with ghee to the mixture and mix it well.
- Take a small portion of the dough and flattened it to a circle shape, keep a tea spoon full of filling in the center of the flattened dough.
- Dip your finger in water, apply it along the edges of the dough, now fold it to a half circle, then give a gentle press with fork along the sides.
- Heat oil in a kadai, gently add them one by one and fry until they turn golden brown on both sides.
- Drain the oil and remove it from fire.
- Serve once it reaches room temperature.
Store in an air-tight container once it reaches room temperature, so that it stays fresh for a week .
Usually we prepare French beans stir-fry with some spice powder or with green chillies and coconut, but this time it’s completely different. I have prepared this French Beans Stir-fry with Idly chilli Powder.
CLICK HERE for more vegetarian recipes. Taking this to Fiesta Friday #166 hosted by Angie@thenovicegarderner.
It was delicious, but consumed little time that the usual one, not only it can be served as side dish for food. But also it can be served along with Steamed rice and a tsp of ghee / clarified butter. Let me the share the recipe…
French Beans Stir-Fry
- French Beans – ½ kg
- Idly chilli powder – 4 tbsp
- Coconut Oil – 2 ½ tbsp
- Mustard seeds – ¼ tsp
- Split Blackgram – 2 tsp
- Salt to taste
French beasn getting fried
with turmeric powder and salt
with Idly chilli powder
With Idly chilli powder
French Beans Stir-Fry
- Clean and remove the ends and finely chop the French beans into pieces.
- Heat oil in a kadai, add mustard, split blackgram and curry leaves, wait until they crackle.
- Add the finely chopped French beans and cook for few mins.
- Sprinkle little water once they become dry, continue the same process.
- Once the French beans turns it color to pale green in color, add half the amount of Idly chilli powder and continue cooking.
- Check for the salt, as we have salt in Idly chilli powder.
- Once it’s almost done, sprinkle the leftover Idly chilli powder and cook for another few mins, so that it becomes crispy and soft.
- Transfer it to a bowl.
Serve hot with steamed rice topped with a tsp of ghee or serve as side dish for lunch.
Appam is a type of south Indian pancake made with fermented rice batter and coconut known as Hoppers. It is a most popular dish in Kerala and southern most part of TamilNadu. It is eaten most frequently for dinner and breakfast. Appams are soft and spongy in the centre and has a lacy border. It is very good for babies as it does not require much oil. Appam can be made only in the pan which is made for making appam.
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Appam Batter without yeast / How to grind Appam batter in mixie
- Raw rice – 2 cups
- Urad dhall – ½ cup
- Methi seeds or Fenugreek – 1 tsp
- Coconut (grated) – 2 tbsp
- Cooking soda – 1/2 tsp
- Appam pan
Making of Appam Batter without yeast / How to grind Appam batter in mixie –
- Soak all the ingredients together in water except cooking soda and coconut for about 5 hours.
- Grind it to a smooth paste.
- Add salt, coconut and grind it till it gets mixed well.
- Leave it to ferment.
- When its fermented, mix it with ¼ cup of water.
Appam is served with Coconut milk and sugar or Paya (lamb leg cooked in thick gravy) or Vegetable Stew or Chicken Stew.