Vettu Cake / Muttakhos
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Vettu cake has different names as per the area, in our area we use to call it as mutta khos. This is a deep fried snack made with maida/all-purpose flour, cooking soda and sugar. It is an easy and simple snack but consumes time. Kids love to have this dish. It would be hard and have too many cuts on the top but would be soft inside.
I love this snack a lot. I use to have this in coutrallam (a place in TamilNadu, India with may falls, allowed for bathing) in old falls, after bathing we there in a road side shop in the parking, there we get vada, paniyaram, bhaji. I use to get this muttakhos / Vettu cake and will be munching atleast for 20 mins, because of its big size. Let us move on to the recipe…
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Ingredients
- Maida / All-purpose flour – 2 cups
- Sugar – 1 ½ cups
- Cooking soda – 1 ½ tsp
- Cardamom powder – ½ tsp
- Salt – a pinch
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Instructions
- Sieve the flour and cooking soda in a wide mouth bowl.
- In a cup of water, dissolve the sugar by stirring well with a spoon.
- Add in the cardamom powder and a pinch of salt to the flour and mix them well with your hands.
- Pour in the sugar water, little by little and knead the flour to soft dough (chapathi consistency).
- Leave it to rest for about 30 mins and cover the dough with wet cloth.
- After 30 mins, you could notice the dough been increased in size.
- Divide them into small pieces and roll it to a lemon sized balls.
- Heat oil in kadai, be sure that the oil should not be hotter or less hot, but should be in medium heat.
- Gently drop the balls one by one and deep fry the balls, by rolling them once in a while, else the balls would be burnt.
- Drain the oil and remove the balls from the oil.
- Serve hot. Bring it to room temperature and store it in an air-tight container for about 2 days.
Notes
Note: You can also use powdered sugar but the sugar should be dissolved well in the water. Temperature of the heat it more important, if it’s hottest the balls would be browned soon but remains uncooked inside. So be careful with the oil temperature.
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