BAKED SOMAS
My husband loves somas. This crispy deep-fried snack is such a treat during Diwali. As a kid, I grew up watching my grandmother making this before Diwali sitting in front of a big kadai for deep frying murukkus, athirsams, and somas. We used to scamper around her for treats. After coming to US, Diwali is a very simple occasion, especially if it comes during weekdays. I got the idea for baking somas instead of deep frying after seeing it from Food Network. These baked somas taste so good. There was no difference in the taste as to compared with the deep-fried one. In fact, these were crispier and stayed crisp for days. Here goes the recipe.
INGREDIENTS:
FOR THE FILLING:
Rava or cream of wheat, 1 cup.
Shredded coconut or coconut powder, ½ cup.
Sugar, 1 cup.
Cashews, a handful.
Cardamom powder, 1 teaspoon.
Unsalted butter or ghee, 1 tablespoon.
FOR THE SOMAS:
All purpose flour, 1-/1/2 cup.
Water, ½ cup.
Oil, 1 tablespoon.
Salt for the dough.
Melted butter, 2 tablespoons.
PROCEDURE:
Take the all purpose flour in a basin and add some salt and mix well. Then add water and oil and knead it into a tight dough just like the dough used for making puris. Cover the dough with a damp cloth and let it rest for half-an-hour.
Take a pan and heat a tablespoon of unsalted butter. When the butter melts, add the cream of wheat and fry for a minute under medium-to-low flame taking care not the burn it. Then add the shredded coconut, cashews, and cardamom powder and fry everything for another 2 minutes. Now add the sugar and keep stirring everything together until the sugar melts with the mixture. Switch off the stove and set it aside.
Take the kneaded dough and make small balls of dough from it. The balls should the size of a small lemon. Roll the ball into the thin circles. Take a spoonful of the filling and put in the centre of the rolled dough. Moisten the fingertips with some water and rub the ends of the circle and close the rolled dough and fold the dough into half pressing the edges with a fork. Repeat the same with the remaining dough.
Take a baking sheet and spray it with some cooking oil. Place the somas on the baking sheet not arranging them too close and baste them with some melted unsalted butter. Bake them for 400 degrees for 15-20 minutes. Check them after 15 minutes. If they have reached the desired golden-brown color, they can be taken from the oven right away or else leave them for another 5 minutes. Allow them to cool for 15 minutes and then enjoy.
My husband loves somas. This crispy deep-fried snack is such a treat during Diwali. As a kid, I grew up watching my grandmother making this before Diwali sitting in front of a big kadai for deep frying murukkus, athirsams, and somas. We used to scamper around her for treats. After coming to US, Diwali is a very simple occasion, especially if it comes during weekdays. I got the idea for baking somas instead of deep frying after seeing it from Food Network. These baked somas taste so good. There was no difference in the taste as to compared with the deep-fried one. In fact, these were crispier and stayed crisp for days. Here goes the recipe.
INGREDIENTS:
FOR THE FILLING:
Rava or cream of wheat, 1 cup.
Shredded coconut or coconut powder, ½ cup.
Sugar, 1 cup.
Cashews, a handful.
Cardamom powder, 1 teaspoon.
Unsalted butter or ghee, 1 tablespoon.
FOR THE SOMAS:
All purpose flour, 1-/1/2 cup.
Water, ½ cup.
Oil, 1 tablespoon.
Salt for the dough.
Melted butter, 2 tablespoons.
PROCEDURE:
Take the all purpose flour in a basin and add some salt and mix well. Then add water and oil and knead it into a tight dough just like the dough used for making puris. Cover the dough with a damp cloth and let it rest for half-an-hour.
Take a pan and heat a tablespoon of unsalted butter. When the butter melts, add the cream of wheat and fry for a minute under medium-to-low flame taking care not the burn it. Then add the shredded coconut, cashews, and cardamom powder and fry everything for another 2 minutes. Now add the sugar and keep stirring everything together until the sugar melts with the mixture. Switch off the stove and set it aside.
Take the kneaded dough and make small balls of dough from it. The balls should the size of a small lemon. Roll the ball into the thin circles. Take a spoonful of the filling and put in the centre of the rolled dough. Moisten the fingertips with some water and rub the ends of the circle and close the rolled dough and fold the dough into half pressing the edges with a fork. Repeat the same with the remaining dough.
Take a baking sheet and spray it with some cooking oil. Place the somas on the baking sheet not arranging them too close and baste them with some melted unsalted butter. Bake them for 400 degrees for 15-20 minutes. Check them after 15 minutes. If they have reached the desired golden-brown color, they can be taken from the oven right away or else leave them for another 5 minutes. Allow them to cool for 15 minutes and then enjoy.
1 comment:
Hi Geeta,
Very healthy post.
I tried it out but mine burnt at lower side.My oven has only upto 250 deg only.Pls give me the suggestion to make perfect baked somas.Thanks in advance.
Post a Comment