For the second day, a recipe I was searching from the day I started blogging! Muttakos is a deep fried sweet vada made of maida and sugar with a crispy thick shell and soft and fluffy crumb. It has a cracked crust which is is what makes it different from other vadas. Cabbage is called as muttakos in tamil and when I search for this recipe, I usually end up with cabbage recipes. I remember mum telling me that my grand mum made delicious muttakos but unfortunately my mum never learnt it from her. So I didn’t have a recipe source. Last week, I saw the photo of this muttakos in a Facebook group but the name given was vettu cake. Afrine shared the recipe in the group and I noted it down immediately. The original recipe was with eggs and I made an eggless version by adding curd instead.
The cake when deep fried needs to form cracks. But I was not sure when it will crack and how I was supposed to deep fry it. I also was not sure about the consistency of the dough. After deep frying nearly all the cakes, I thought I may never get a crack on them and finally in the last cake, I got the perfect crack. While frying the batch, I just found the consistency of the dough and the frying technique which causes the cracks. Will explain it in detail now. The dough has to be slightly sticky and when shaping, just immerse your hand in water and then pinch some dough. This will make your hand non stick and the dough will easily slide off from your hand into oil. Keep flame medium while dropping the dough. Once all the dough balls are in oil, reduce flame to low. Keep on frying. At first the cakes will be smooth rounds. But wait patiently. Keep on stirring them on low flame. When they are nicely browned, they will develop cracks. That is why the flesh is still white while the crust is brown. If the crack was formed earlier, then all the surface would be equally brown, right? I hope you understand the technique involved. I think next time I will get cracks on all the cakes. With or with out cracks, these cakes were so tasty and my daughter and hubby couldn’t keep their hands off the bowl.
Recipe Source: Afrine Banu
Maida/ Flour-1 1/2 cups
Baking Soda-1/4 tsp
Cardamom Powder-1/2 tsp
Oil-to deep fry
In a bowl mix together flour, sugar, baking soda and cardamom powder.
In another bowl mix together milk, butter and curd.
Add the curd milk mixture to the flour and mix.
Add teaspoons of water until the dough comes together.
Cover and set aside for 30 minutes.
Heat oil in a pan.
When you drop a tiny ball of the dough, it should come to the top slowly, at this point it is good to add the cakes.
Immerse your hand in water and pinch a small ball out of the dough.
Slide it inside the oil carefully.
Repeat with four or five cakes depending upon the size of the pan.
Reduce flame to low and keep on stirring the cakes.
They will gradually turn brown and will start having cracks.
Once they are nicely browned, remove from oil and allow them to cool completely.
Enjoy with a cup of coffee..