Kerala Style Vettu Cake Recipe (Eggless Wholewheat Tea Shop Cake)
Vettu Cake is a beloved tea-time snack from the vibrant states of Kerala and Tamil Nadu. Known for its signature cracks that appear while fryingโearning it the name “vettu” (meaning crack in Tamil)โthis treat has been a staple in local tea shops for decades. Traditionally, Vettu Cake is made with maida (all-purpose flour) and eggs. However, in my quest to create a healthier version, I turned to whole wheat flour and omitted the eggs. The result? The Kerala Style Vettu Cake Recipe (Eggless Wholewheat Tea Shop Cake), offering the same satisfying crunch on the outside, soft and airy interior, and delicious flavor, but with a healthier twist.
This eggless, whole wheat version stays true to the original in taste, but provides a nourishing alternative. Serve it alongside a refreshing Coconut Kewra Drink or a comforting Ginger Cardamom Chai for an authentic Kerala-style tea-time experience.
Cuisine: Kerala Recipes
Course: Snack
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Sugar | 1 cup |
| Cooking Soda | 1/2 teaspoon |
| Butter (Salted) | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Milk | 1/2 cup |
| Water | As required |
| Oil (for deep frying) | As needed |
Preparation Time: 45 minutes
Cooking Time: 20 minutes
Instructions:
-
Sifting and Mixing the Dry Ingredients:
Start by sifting 2 cups of whole wheat flour into a large mixing bowl. This step ensures that there are no lumps and the flour is aerated, resulting in a lighter texture for the Vettu Cake. To the sifted flour, add 1/4 teaspoon salt, 1/2 teaspoon cooking soda, 1 teaspoon cardamom powder, and 1 cup of sugar. Mix these dry ingredients thoroughly. -
Incorporating Butter and Milk:
Add 1 teaspoon of salted butter to the flour mixture. Use your fingers to rub the butter into the flour, creating a crumbly texture. Then, gradually add 1/2 cup of milk and continue to mix, forming small crumbs.Pro Tip: For a smoother dough, you can powder the sugar before mixing it into the dry ingredients.
-
Forming the Dough:
Slowly add water, a little at a time, kneading the dough until it becomes smooth and non-sticky. If the dough is too sticky, you can add a small amount of flour to adjust the consistency. Once the dough is ready, cover it and let it rest for 45 minutes. This resting period allows the dough to soften and develop flavor. -
Shaping the Vettu Cake:
After 45 minutes, take the rested dough and roll it into a log shape. Slice the log into 2-inch square pieces. Use a knife to make a small “X” or “+” mark in the center of each piece. This cut is essential, as it helps the cake to fry evenly and develop its signature cracks. -
Frying the Vettu Cake:
Heat oil in a deep frying pan over medium heat. To check if the oil is at the right temperature, drop a small piece of dough into the oilโit should rise to the surface immediately. Once the oil is ready, reduce the heat to low and carefully drop the dough pieces into the hot oil in batches. Fry each batch for 4-5 minutes, turning the pieces occasionally to ensure they are golden brown on all sides. -
Draining and Serving:
Once the Vettu Cakes are fried to a perfect golden brown, remove them from the oil and drain any excess oil using kitchen tissues. Serve hot, alongside a cooling Coconut Kewra Drink or a piping hot Ginger Cardamom Chai for a delightful snack that will remind you of the best tea shops in Kerala.
Tips & Variations:
-
Flour Substitute: If you prefer a lighter texture, you can substitute half of the whole wheat flour with all-purpose flour (maida). However, the whole wheat version provides a more rustic and hearty flavor.
-
Sugar Alternatives: For a healthier variation, consider using jaggery or honey as a substitute for sugar, adjusting the quantity according to your sweetness preference.
-
Frying Tips: To ensure that your Vettu Cakes fry evenly, maintain a steady low flame. High heat can cause the exterior to burn while leaving the inside uncooked.
-
Storage: If you have leftovers, store them in an airtight container. While they are best enjoyed fresh, they can last for 2-3 days at room temperature.
Allergen Information:
- Contains gluten (due to whole wheat flour) and dairy (from butter and milk).
- May contain traces of nuts if fried in oil that has been used to cook nuts or nut-based snacks.
Dietary Preferences:
- This recipe is vegetarian and eggless, making it suitable for those following a vegetarian or egg-free diet.
- Can be adapted to suit vegan diets by replacing the butter with a plant-based alternative and using non-dairy milk.
Conclusion:
The Kerala Style Vettu Cake Recipe (Eggless Wholewheat Tea Shop Cake) is a heartwarming snack that brings the flavors of South India right to your table. With its crispy exterior, soft interior, and the aromatic kick from cardamom, itโs sure to be a hit with everyone, whether you’re enjoying it with a hot cup of chai or a cool, refreshing drink. By opting for whole wheat flour and omitting the eggs, this version is a healthier take on a classic treat, without compromising on taste. So, next time youโre craving a nostalgic tea-time snack, try making this healthier alternative and enjoy the authentic taste of Kerala in every bite!
