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Vettu Cakes/ Cut Cakes

Course Snacks
Cuisine Malabar
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 12
Author Rafeeda


  • 2 cups all-purpose flour
  • 1 cup semolina
  • 3 large eggs
  • 2 cups sugar
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • 1 tsp baking powder
  • Oil for deep frying


  • Sieve the dry ingredients together and keep aside.
  • Beat the eggs and sugar till the sugar dissolves and the eggs become fluffy.
  • Slowly add the dry ingredients in batches of 2-3 and keep beating, till it forms the shape of a dough. If it gets too hard, add very little water. The consistency will be similar to that of a chapathi dough.
  • Spread it out on a flat bowl, round shaped and at thickness of 2 inches. Cover and leave the dough to rest for an hour.
  • Cut the dough diagnally both ways to form diamond shapes.
  • Take each diamond shape and make a cut in the centre.
  • Heat oil in a deep kadai. Once the oil has reached high heat point, lower the flame to medium low and fry the cakes till brown on the outside.
  • Drain on kitchen towel and cool. Serve with a hot cup of chai or coffee!!!


1. The proportion of all purpose flour and semolina is 2:1.
2. The number of eggs is dependent on the number of cups of flour + semolina
3. Sugar is as per taste.
4. Do not fry on high flame!!! The outer may brown but the inner portion will remain uncooked.
5. This cake keeps well in an airtight container for upto 6 weeks. But it normally does not stay that much!! :)