Ingredients
Equipment
Method
- Mix Dry Ingredients: In a clean mixing bowl, combine 1 cup of all-purpose flour, ¼ teaspoon of cardamom powder, ¼ teaspoon of baking powder, ¼ teaspoon of turmeric powder, and a pinch of salt. Mix well.
- Add Oil for Texture: Pour 2 tablespoons of oil into the flour mixture and rub it thoroughly with your hands (similar to prepping puttu flour). This gives the vettu cake a nice crumbly and flaky texture.
- Beat Egg and Sugar: In a separate bowl, combine the powdered sugar and the egg. Whisk or beat them together thoroughly using a fork or whisk until well combined.
- Form the Dough: Gradually add the dry flour mixture into the egg-sugar blend. Knead gently into a smooth dough without adding any water or milk. (If the dough feels too sticky, you can dust a little extra flour).
- Rest the Dough: Pour 1 tablespoon of oil over the dough, knead it lightly again, cover it, and let it rest for 5 minutes.
- Shape and Cut: After 5 minutes, divide the dough into small portions. Flatten each portion slightly on a board (thicker than a chapati) using your hands. Trim the edges and cut them into small diamond or square shapes (traditional vettu cake shapes).
- Fry to Perfection: Heat enough oil in a pan. Fry the cake pieces on low-to-medium heat to ensure they cook evenly and turn to a golden brown color without burning on the outside.
- Drain & Store: Remove using a slotted spoon and drain excess oil. Once cooled completely, store them in an airtight container to keep them fresh for days!
Video
Notes
Cooking Flame: Always fry on low-to-medium flame. If the oil is too hot, the outside will brown instantly while the inside remains uncooked.
Storage: These stay crisp and delicious for many days when stored properly in an airtight container.
Storage: These stay crisp and delicious for many days when stored properly in an airtight container.