Vettu Cake

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.

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.

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.

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.

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.

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.

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.

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.