A well-known grain that is common in south India is ragi, often known as finger millet. Ragi flour is frequently used to create roti, mudde, and other dishes. If consumed in moderation, this ragi cake, which has no processed ingredients, is quite healthful.
- Ragi flour, Maida flour, melted unsalted butter, and 1/4 cup milk are all equal parts.
- 2 teaspoon cocoa powder
- 100 ml Sugar
- 1/3 cup of yoghurt
- Vanilla extract, 1 tablespoon
- Baking powder, 1 teaspoon
- Baking soda, 1/2 tsp.
- ⅛ Salt
- A 7-inch pan should be greased and lined with parchment paper.
- 15 minutes of 150° oven preheating.
- Combine the ragi flour, Maida flour, salt, baking soda, baking powder, and three times the amount of cocoa.
- Stir sugar into the flour in the bowl.
- Thoroughly whisk the yoghurt.
- Place the flour in a bowl and add the milk, yoghurt, butter, and vanilla.
- Combine everything. Check to see if there are any lumps.
- Spoon the mixture into the hot pan.
- To help the mixture settle, give the pan a couple quick taps on the counter.
- It should be baked for 25 to 30 minutes. To determine whether it is completely baked, use the toothpick test.
- Allow it to sit in the pan for 15 minutes.
- Once it reaches room temperature, remove it from the pan and continue cooling it.
- Grab a piece after adding the icing of your choice!
Using melted butter is preferable to using oil. However, the recipe can be used. This recipe can also be made with brown sugar, coconut sugar, palm sugar, or powdered jaggery. Due to the use of curd or yoghurt, the cake tastes delicious even without frosting and is incredibly light and delicate.