Sweet Somasa


  • Maida – 2 cups
  • Oil or butter – 3 to 4 tablespoons
  • Pottukadalai (Chutney Dhal) – 1 cup
  • Sugar – 1 cup
  • Coconut gratings – 1/2 cup
  • Khus Khus – 2 to 3 tablespoons
  • Cardamom Powder – 1 teaspoon
  • Salt – a pinch
  • Oil for deep frying


  1. Put maida in a broad vessel. Add salt and butter or oil and make a soft dough using water little by little. Keep aside.
  2. Powder pottukadalai and sugar separately and mix both. In a kadai put the khus khus and fry till it slightly changes its colous. Remove and powder it coarsely. Same Kadai put the coconut gratings and fry till it turns light brown. Add this to the pottukadalai powder along with cardamom powder and khus khus powder. Mix well.
  3. Take a big gooseberry size dough and make a thin round poori. Put one teaspoon pottukadalai mix in the middle. Fold it like half circle. Press the edges by applying little water. You can cut the edges using somas spoon which has a small wheel. If you do not have that spoon, leave it. Or you can use somas or kozhukattai moulds also to make somas. Finish all the dough like this.
  4. Heat oil in a kadai. When it is hot, add two or three samosas and fry in medium heat till it turn light brown.


  1. hi kamala..you have missed out sugar in the preparation..when do we have to add sugar to the mix?

  2. Hi,

    Welcome to my site. Thank you for pointing out. You can add alongwith powdered pottukadai as it is or powder the sugar separately and add to the pottukadalai powder.

  3. We have tried thisdish but the somas gets soft after some time,, It doesn't stay crisp. Can you help with this

  4. Hi Sashi,

    The dough should be little harder than the chapati dough, i.e. the dough should not contain more water. You have to keep the dough for atleast one hour and then again you have knead it well. In fact the dough be pounded by a pestal. You have to roll it to a very thin circle. Then you have to dry the somas for few minutes so that there will not be any water content. When you are frying, you have to keep the stove to medium and cook till it is crisp. The sweet somas will stay crisp for weeks together.

  5. Supriya ARCOT

    Wow This is my mum’s recepie. I suppose this is the recepie of people living in TN . The stuffing differs between AP , Karnataka , Maharashtra and TN . Thanx a tonne . Please visit my blog http://recepiess.blogspot.com/2011/05/recepies.html . Its not as organized as yours but …

  6. Dear mam I tried this for sterday. It came out very well. Especially the tips for making dough is useful. I am also from Thanjavur.
    We add 1 spoon kasakasa in the pooranam
    Thanks for the authentic receipe.

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