Jul 172012

I’ve always wondered at the similarity between different cuisines. Just like every religion teaches more or less the same values with stories and leaders specific to them, even cuisines share many common dishes with little to no variation between them. One such recipe is Somas and it’s a similar if not the same recipe referred as Kajjikaya in Andhra, Gujiyas in Gujarat, Karanji in Maharashtra and so on. The fillings can be fine rava/semolina/sooji with dried coconut and sugar or poppy seeds with split roasted gram(Porikadalai, Pappulu, Dalia, Bhuna Chana) with coconut and sugar. Though this traditional sweet is enjoyed in it’s original form by deep frying I’ve tried baking them without compromising it’s taste, in fact they stayed crispy for longer time and was just super delicious.





For the crust:

All purpose flour — 1 1/2 cups

Water — 1/2 cup (may need more or less)

Salt — 1/4 tsp

Melted Butter — 2 Tbsp

For the Filling:

Shredded Coconut (or grated copra) — 1/2 cup

Split Roasted Gram — 1 cup

Salt — a pinch

Poppy Seeds — 1/4 cup

Sugar — 2 cups

Cardamom powder — 1 Tbsp

Cashewnuts — 10 (broken in to bits)


1. In a bowl, all purpose flour, melted butter, salt until well combined. Add water slowly little by little and knead well to form soft dough. Let it rest for at least 30 minutes.

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2. Dry roast split roasted gram, poppy seeds, shredded coconut separately without adding any oil. Grind them in to coarse powder and mix sugar, cardamom powder, and cashewnuts well.

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3. Divide the dough in to 16 equal parts. Roll each dough in to a small circle about 3 inch diameter. Add 2 Tbsp of filling powder in the center and cover to close. Pinch the open ends with wet hands and press to seal with a fork.

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4. Arrange on a baking sheet and bake at 400F for about 15-20 minutes while turning the sheet halfway for even browning. Once golden brown remove from oven and cool on wire rack. Store in an airtight container and these baked somas for a week. Enjoy!!!





My Day 2, group 3 recipe under “Deep Fried Snacks made Healthy” theme. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#18

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  15 Responses to “Baked Somas”

  1. Awesome Jayanthi, this has been on my to do list for a long time..though I love the fried ones so much..coming to the similar dishes, I have noticed each one claiming a particular dish is from their state..:)..and are so surprised when they find it in their new place..your baked ones are looking awesome..beautiful clicks too

  2. Wish to get some rite now, its been a long i had and prepared at home,coz none at home love this, wish i live near u to enjoy this loved baked somas.

  3. filling looks yummy

  4. Baked ones look so good!

  5. Awesome clicks.. Baked version looks as good as the original fried version.

  6. Love the healthier version of somas.
    Very inviting clicks.

  7. Baked Samosa looks fabulous. The shape is new as well. It resembles the cuban empanadas!

  8. look awesome and crispy too….

  9. One word – Awesome 🙂 I love this snack so much, but always wait for mom to make this for me.. I am quite intimated to get the right shape… bookmarkign ur post..

    Sizzling Tastebuds
    Hosting Walk Through Memory Lane – July 2012

  10. I love karanji and often help my grandma make them…never thought you could bake them though…

  11. Yes, it is interesting to see the same dish tweaked a little in different states / countries!! The baked version sounds healthy and yum..Nice clicks…

  12. love the bake ones! The filling is one of my fav!

  13. super…now where do I begin?…ok let me get my dictionary..seriously gorgeous ones!!

  14. They look wonderful Jayanthi! Who’s have thought we could bake these and enjoy them without any guilt whatsoever! Btw, do we need to preheat the oven before baking?

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