Muttaikose, a mildly sweetened bonda made from all purpose flour and it's a quite popular snack in tea stall around South Tamilnadu. Those who knew tamil , may wonder why this is called as "Muttaikose", in tamil "Muttaikose" means "Cabbage". Is this sweet made of cabbage? No. Then why is this name for sweet bonda?? Seriously i don't know the answer, but we used to call this snack as muttaikose as far as i remembered.
But let me guess !! I have heard that in some places, this snack is prepared with eggs. In Tamil "Muttai" means eggs, so that may be the reason for the name or else in tea stall, this sweet bonda is usually prepared in big size and it's somewhat look like a muttaikose(a small cabbage with open leaves) with those cracked texture on the top.
All these are my wild guess and honestly i don't know the real reason, even i asked my mom, she also don't know the reason for the name. So if any one know the name reason, please let me know.
Now coming to the recipe, it's one of my favorite after school snacks in my childhood days. Amma used to make this at least once in a week as our evening snack especially for me, of course. You know, i have a big sweet tooth in my family.
Now coming to the recipe, it's one of my favorite after school snacks in my childhood days. Amma used to make this at least once in a week as our evening snack especially for me, of course. You know, i have a big sweet tooth in my family.
More than the sweet bonda, i like the dough back then or even now, so i always asked Amma to set aside some dough whenever she prepared this muttaikose. It's been ages since i had this therefore last weekend i prepared this and relish to the core with cup of tea. Some foods are extremely comforting just because of the memories associated with it .This is one such food for me!
Related: How to make Rava Kothu
I have seen similar dishes in the different name like vettu cake/ Kajada / maida bonda. Once i had tasted the vettu cake in road side tea stall while driving from bangalore to tiruppur and it was more or less similar to muttaikose that we used to have in our native. But i don't have any idea about how other tastes.Actually muttaikose is very mildly sweetened with crispy outside and soft inside. It really goes well with coffee/tea. That's why you can see this on the road side tea stall in southern Tamilnadu especially in small village around Tirunelveli and Tenkasi. 
Before check out the recipe,if you want to know what i have prepared for past 7 days under "Street food" theme, here they are
Day 1 - Dahi Papdi Chaat
Day 2 - Bhel Puri
Day 3 - Jalebi
Day 4 - Nannari Paal Sharbath
Day 5 - Spinach Masala Dosa
Day 6- Paneer Soda
Day 7- Bread Cheese Omelette
Procedure
Related: How to make Rava Maida Appam
Before check out the recipe,if you want to know what i have prepared for past 7 days under "Street food" theme, here they are
Day 1 - Dahi Papdi Chaat
Day 2 - Bhel Puri
Day 3 - Jalebi
Day 4 - Nannari Paal Sharbath
Day 5 - Spinach Masala Dosa
Day 6- Paneer Soda
Day 7- Bread Cheese Omelette
Muttaikose
Preparation Time : 10 mins | Cooking Time : 15 mins | Makes : 12
Recipe Category: Sweet | Recipe Cuisine: Indian
Recipe Category: Sweet | Recipe Cuisine: Indian
Ingredients
All purpose flour - 1 cup
Sour Curd - 1/4 cup
Powdered sugar - 1/2 cup
Coconut oil - 1 tbsp
Baking soda - 1/2 tsp
All purpose flour - 1 cup
Sour Curd - 1/4 cup
Powdered sugar - 1/2 cup
Coconut oil - 1 tbsp
Baking soda - 1/2 tsp
Oil - for deep frying
In a bowl, add curd, baking soda and powdered sugar.
Add coconut oil into it and whisk it all together until it became forthy.
Then add the flour and mix it well with spoon once all the flour is wet, keep the spoon aside and mix it with your hand until it became dough.
Pinch a lemon sized dough and roughly roll into a ball . Heat the oil for deep frying. Once the oil is heated(if you drop a pinch of dough in oil,it should rise up slowly to the top), keep the flame in low and add the dough into the oil.
Let it cook evenly on all sides until it's golden brown. Drain the muttaikose from the oil and place it on tissue paper.
Tada, Muttaikose is ready to serve. (A quick reel on how to make muttaikose)
Related: How to make Rava Maida Appam
Notes:
- The temperature of oil is very important to get the correct texture. When you drop a piece of dough into oil, if it's rise up immediately, it means the oil temperature is too high, let it comes down a bit and then start frying.
- Cooking in low flame helps to cook the inside well.
- Amma says that the sour curd gives great texture to the muttaikose. But fresh curd also works.
- Coconut oil flavor goes well with this bonda, but you can use any oil or butter or ghee too.
Dangerously addictive vettu cake, this cakes are sitting in my draft, am yet to post it. Cant say how much i love these sweet bondas, my favourite snacks. Enjoyed thoroughly all your 26 dishes thoroughout this BM Sandhiya, keep rocking.
ReplyDeleteYes, Priya. They are so addictive. Thanks.
DeleteWow! This is a new one for me, Sandhiya. I thought these bites will have egg in them as well. A very interesting one to end this mega marathon.
ReplyDeleteThese are new for me , first it takes me a while to pronounce these Tamil words , and second even if I am able to I can’t remember ! Anyway these sweet Honda’s sound delicious , perfect way to a finale of the marathon .
ReplyDeleteYou have rocked throughout this marathon with absolutely awesome recipes and beautiful clicks !
Never had them before but Uma keeps talking about this. Love this authentic recipes from the natives. Great share Sandhiya.
ReplyDeleteThese look so airy and fluffy. They must have tasted absolutely fantastic hot.
ReplyDeleteNever heard about this recipe.. looks very tempting and tasty.
ReplyDeleteI love this to the core and we call this as vettu cake . Made perfectly like how i see i tea shops!!
ReplyDeleteHow crispy and tasty those sweet bondas are. Such a nice and delicious way to finish the finale. Loved all your recipes Sandhiya and thanks for finishing this marathon with us.
ReplyDeleteWe get huge muttakos here in Madurai and I used to love it so much. I think because of the open flower like shape, they are called as muttakos, but it is still my thought. You have recreated it perfectly and I am feeling so nostalgic..
ReplyDeleteSandhiya, you have no idea how grateful I am to you for sharing this recipe with us. When I was growing up and learning to cook, I had a similar recipe but didn't know it as muttaikose but as quick doughnut recipe. This was a popular recipe in my family and then my recipe book got lost. Now I have your recipe to follow, thank you so much.
ReplyDeleteAh this is such a fantastic recipe Sandhiya, so nostalgic! Even though I have never eaten this as a kid from tea stalls, I have seen it and always wanted to eat. I had this few months ago and enjoyed it so much!..great series and I enjoyed your weekly theme.
ReplyDeleteSandhiya, what a wonderful finish to the Mega BM. I am in love with these sweet bondas. I thought people add egg as well to the dough. So glad I found yours without egg.
ReplyDeleteWhat a delightful way to end the series, Sandhiya. These sweet fritters sound delicious and the kids would sure love them.
ReplyDeletewow sandhiya vettu cake looks fabulous !! you nailed it making these without eggs :) yummy !! Enjoyed all your incredible recipes throughout the marathon Sandhiya !!
ReplyDeleteI was seriously wondering about the name on the title and then read your post on the explaination. Sweet bonda is a nice snack and a great way to end the marathon!
ReplyDeleteLooks like our own donuts!! I too thought it is a cabbage bonda!! A perfect tea time snack!!!
ReplyDeleteWhy it breaks when dropped in oil
ReplyDeleteMay be you added too much baking soda!
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