- submitted by Merina
(Vettu Cake, Kajada, Aatukal Cake, Tea Kadai Muttakose)
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Vedi Cake is a very tasty snack specially sold in small tea shops (chaaya kadai). It is called as Kajada or Gajada in the northern parts of Tamilnadu, especially Chennai. In Southern Tamilnadu, it is known by different names like the Tea kada Vedi Cake, Vedi Kose, Vettu Cake, Muttaikose or Aatukaal Cake. I have also heard people calling this Sweet Bonda. This cake automatically cracks up when it is being deep fried, giving its name as Vedi Cake. In some places, after forming the balls, a small X is cut on the top before deep frying. This way the cake craks up along the X giving it the name as Vettu Cake. It also looks like a goat feet and hence it is also called as Aatukal Cake. I have no idea how the other names originated. This is a tea shop snack just like samosa and vada. It is quite filling and many people have this as a mid-meal or evening snack with tea.
In the recipe below, the ingredients mentioned will make 14 to 15 cakes. In my illustration photos, I have doubled the amount of ingredients since in our family there are many people. The ingredients used are the classic cake ingredients that are easily available - flour, egg, milk. We add rava to give that crispy texture. The dough is formed into dumplings and deep fried. Give this a try and share your comments.
Recipe for Vedi Cake
Preparation time: 60 minutes
Cooking time: 30 minutes
- All-purpose flour (Maida) - 2 cups
- Rawa (Sooji) - 1 cup (unroasted)
- Sugar - 1 cup
- Egg - 1
- Baking powder - 1.5 tsp
- Turmeric powder (optional) - 1 tsp (for colour)
- Cardamom - few (crushed)
- Milk (boiled and cooled) - required amount
- First beat the egg in a bowl, mix sugar and baking powder with it.
- Then add the maida little by little and mix without any lumps. Add milk if required, but the dough should not be watery.
- Then add the sooji little by little and mix it. Add milk if required.
- Mix the crushed cardamon and turmeric powder. This turmeric powder gives a light yellow colour and a different taste.
- Finally the consistency of the dough should be like we can make balls out of it. It should not be so tight like chapathi dough, but little looser than that.
- Leave the dough covered for an hour.
- When you are ready to fry, heat oil in a kadai. Form 14 to 15 balls out of the prepared dough.
- Fry it in hot oil over low flame. The cakes will start cracking as it gets fried. Fry till it gets a beautiful golden colour on the outside.
- Drain excess oil using a sieve or paper towel. Let it rest for few minutes before you enjoy with a cup of hot tea.
- Flame should be kept low and cooked slowly, then only the the cakes will be cooked properly and will start to crack.
- Eat the cakes after it cools or else the centre part of the cake will not be cooked properly. It may be soft. Leave it for a while so that the cakes will be perfectly cooked with the retained heat.
- Do not be tempted to cook longer or else the cakes will become hard.
- Eggs give a good taste to the vedi cake. If you want to make it eggless, substitute the egg with 3-4 tbsp curd and 1/4 tsp baking soda.
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