Name: Crispy Vettu Cake (Muttakhos) Recipe: A Delicious South Indian Snack
Prep time: 1 min
Cook time: 5 min
Total time: 6 min
Ingredients: 2 cup All-Purpose Flour (also known as maida); 1 cup Sugar (granulated); 1 tsp Baking Soda; 1/2 tsp Cardamom Powder (also known as elaichi powder); 1 tsp Salt; 1 cup Water (may need slightly more or less depending on the flour); 2 cup Vegetable Oil (for deep frying)

Crispy Vettu Cake (Muttakhos) Recipe: A Delicious South Indian Snack

6 minutes

1278 reads

3.80 from 5 votes

Bakery Homestyle Cooking South Indian

About Crispy Vettu Cake (Muttakhos) Recipe: A Delicious South Indian Snack

Indulge in the irresistible crunch of Vettu Cake, also known as Muttakhos – a beloved South Indian deep-fried treat! This simple recipe yields golden-brown, cracked delights with a surprisingly soft interior. The perfect balance of textures makes it a favorite among both children and adults.

My fondest memories of Vettu Cake are from Coutrallam in Tamil Nadu, enjoying it warm from a roadside stall after a refreshing swim in the falls. Its generous size makes it a perfect snack to share or savor leisurely.

While the process requires some time, the nostalgic flavor and satisfying texture are well worth the effort. Get ready to experience a taste of South India!

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Recipe Time & More

Prep1

Cook5

Total6

Calories330 kcal

Serves

Served AsBreakfast Snacks

Recipe TasteSalty Sweet

Ingredients

Dry Ingredients

▢ 2 cup All-Purpose Flour also known as maida
▢ 1 cup Sugar granulated
▢ 1 tsp Baking Soda
▢ 1/2 tsp Cardamom Powder also known as elaichi powder
▢ 1 tsp Salt

Wet Ingredients

▢ 1 cup Water may need slightly more or less depending on the flour
▢ 2 cup Vegetable Oil for deep frying

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Instructions

Prepare the Dough

Sift together the all-purpose flour and baking soda in a large bowl.
In a separate bowl, dissolve the sugar in water. Stir until completely dissolved.
Add the cardamom powder and salt to the flour mixture. Mix well.
Gradually pour the sugar water into the dry ingredients, mixing with your hands to form a soft, pliable dough (similar in consistency to chapati dough).
Cover the dough with a damp cloth and let it rest for at least 30 minutes.

Shape and Fry the Vettu Cakes

After resting, the dough will have increased in size. Divide it into small, lemon-sized balls.
Heat the vegetable oil in a deep kadai (wok or pot) over medium heat. The oil should be hot enough to deep-fry, but not smoking hot.
Carefully drop the dough balls into the hot oil, ensuring not to overcrowd the pan.
Deep-fry the balls, gently rolling them occasionally to ensure even cooking and prevent burning. Fry until they are golden brown and crispy.
Remove the fried Vettu Cakes from the oil and place them on a wire rack or paper towel to drain excess oil.

Serve and Store

Serve the Vettu Cakes warm. They are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.

Recipe Notes

Expert Tips for Perfect Vettu Cakes

Don't overheat the oil: Medium heat is key to achieving perfectly golden-brown Vettu Cakes without burning them.
Resting is essential: Allowing the dough to rest helps develop gluten and results in a softer, more flavorful cake.
Adjust water as needed: The amount of water may vary slightly depending on the type of flour used. Add water gradually until you reach the desired dough consistency.
For extra flavor: Add a pinch of nutmeg or a few drops of vanilla extract to the dough for a subtle flavor boost.