Happy's Cook

Thursday, December 28, 2017

Vettu Cake Recipe | Tea Kadai Muttakos | Tea Stall Fried Cake | Fried Tea Cake | Vedi Cake

I am super excited to share today's recipe and I have many memories around this fried cake. In Tirunelveli district, the fried cake is made as a big round shaped ball with few cracks and people call it as Muttakos (cabbage) since the shape of this resembles the cabbage. The same cake is called as Vettu Cake in Kanyakumari District and Kerala. They make it a bit small and have a cross in the centre. Most of the roadside tea shop will sell this along with Medhu Vada, Parippu Vada, Samosa and Pazham Pori.
My mum was working at a School in Tisayanvillai and I did my schooling there until grade 10. We had a neighbour who makes this Muttakos(Vettu Cake) and Mini Samosas. He supplies it to all the nearby tea shops and some days we buy it from him for our evening snacks. It tastes so yummy and at times mum will make it at home. The original recipe calls for maida and my mum makes it with wheat flour. Today I am sharing the original recipe with maida and you can always replace it with wheat flour for the healthier option. Let's see the preparation steps:
Ingredients:
Maida - 1 cup
Egg - 1(see notes for eggless)
Baking Soda - 1/4 tsp
Sugar - 1/2 cup
Cardamom pods - 3
Oil - To deep fry
Method:
1. Powder the sugar along with the cardamom pods. Beat the egg well and along with this add the powdered sugar.
2. Whisk until the sugar gets dissolved in the beaten egg. Now, add the maida and the baking soda.
3. Mix everything together and form a smooth dough. The dough should not be sticky and if it is sticky then add few spoons of maida. Rest the dough for 15 to 20 mins. Now, shape the dough into rectangular logs.
4. Slice them into pieces of your preferred sizes. Give two deep cuts(cross) in the middle of each piece as shown below. You can also make it into round shaped balls and give a cross in the centre.  
5. Heat oil in a kadai and deep fry the pieces in batches. Fry it in medium to low flame until the outside turns golden brown. Drain the excess oil in the tissue paper.
Allow it to cool completely and store it in an airtight container.  Serve it with your evening tea/coffee.
Points to remember:
  • If you prefer eggless, then you can simply skip the egg and add 1 tbsp whisked curd.
  • If you fry in high flame, then the outer side browns faster leaving the inside portion uncooked. So, make sure to fry it over a low-medium flame.
  • Do not over fry the cakes, if you do so it will be a bit too hard to eat.
  • The deep cuts given in the centre tends to close quickly. Therefore, it is better to give the cuts just before dropping it into the oil.
  • The mentioned sugar quantity gives the mild sweet cake and it will be perfect for tea/coffee. If you need more sweetness, then you can add few more tablespoons of sugar.
Warm Regards,
Happy's Cook - Divya

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