Vettu Cake is one of Kerala’s most nostalgic tea-time snacks, often found in roadside tea stalls or chayakadas, served hot alongside a strong cup of chai. Though called a “cake,” it’s actually a deep-fried sweet snack, with a crispy golden exterior and a soft, mildly sweet center. Somewhere between a dense biscuit and a sweet fritter, it’s humble, hearty, and comforting in the most familiar way.
For me, vettu cake is one of my all-time favorite tea-time snacks. Just the sight of it brings back memories of evening tea, laughter with friends, and the irresistible aroma drifting from the corner teashop. There’s something deeply satisfying about its crunchy edges and the soft, cardamom-scented middle that no fancy dessert can quite match.
The name vettu means “cut” in Malayalam, and that refers to the signature deep cross-cut made on each dough piece before frying. This allows the dough to puff up and open into jagged, rustic shapes in the oil-beautiful in their own rough-edged way.
It’s made using a simple mix of maida (all-purpose flour), sugar, eggs, a pinch of baking soda or baking powder, and cardamom powder for flavor. The dough is firm but pliable, rested briefly, and then cut into small blocks. Just before frying, a deep ‘X’ is cut on top. These cuts bloom open during frying, creating its unique look and texture-crispy, crunchy outside, and tender within.
Vettu cake is a familiar companion to Kerala’s beloved kattan chaya (black tea) or milky tea. It’s usually found alongside banana fritters (pazham pori), parippu vada, and sukhiyan-yet it always stands out, quietly special in its simplicity.
Whether picked up from a roadside stall or made at home with love, vettu cake is more than just a snack. It’s a piece of Kerala’s everyday charm-and for me, a delicious part of many warm, unforgettable evenings.
Vettu Cake
Ingredients
Instructions
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Vettu Cake is a deep-fried delight that brings back strong childhood memories for many Keralites, often seen in glass jars at roadside tea stalls across the state with their golden-brown color and signature cross-marked tops.
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To begin preparing this nostalgic snack, take one egg and beat it well until light and frothy, then add powdered sugar and a small pinch of baking soda, mixing everything thoroughly to combine.
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Gradually add all-purpose flour, a little at a time, and knead it well to form a soft but firm dough that resembles the texture of chapati or roti dough.
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Once the dough is ready, cover it with a cloth or lid and let it rest for about 30 minutes to allow the ingredients to blend well and the dough to slightly firm up.
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After the resting time, roll out the dough using a rolling pin to a thickness of about one and a half inches, keeping it even throughout for uniform frying.
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Cut the rolled dough into small squares or rectangles, and using a knife, make a simple “X” mark on each piece—this not only gives it its signature look but also helps it puff up beautifully when fried.
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Heat oil in a deep frying pan and gently slide the shaped pieces into the hot oil, frying them in batches over medium heat until they turn a deep golden brown and develop a crispy crust with a soft center.
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Once fried, drain the vettu cakes on paper towels to remove excess oil and let them cool slightly—they are best enjoyed warm with a cup of tea, just like in the old days.