·1 cup ragi flour fine, or sprouted ragi flour
·1 cup wheat flour atta or plain flour
·3 tbsps cocoa powder
·1 tsp baking powder
·½ tsp baking soda
·100 gm butter
·1 cup sugar or jaggery powder
·1/2 cup curd yoghurt, Dahi (80 ml) whisked
·1 cup milk or 180 ml
·1 tbsp vanilla extract
·1/8 tsp salt optional
Preparation for ragi cake:
1. Grease a 7 or 8-inch pan and line with parchment paper.
2. Preheat the oven to 180 C for at least 15 mins.
3. Sieve together ragi flour, wheat flour, salt, baking powder, baking soda and Cocoa powder. Sieve thrice.
4. To the same bowl, add sugar or jaggery.
5. Pour milk, vanilla, curd, and butter to the bowl. Whisk the curd before adding
6. Mix everything well just until combined. Do not over mix.
7. Pour the mixture to the greased tray.
8. Knock the pan to the kitchen counter a few times.
Baking ragi cake:
1. Bake for 25 to 30 mins at 180 C. Mine was done at 30 mins. When the cake is done a
a skewer inserted comes out clean.
2. Cool the cake for about 15 mins before removing the cake to the wire rack.
This cake is very delicate so handle it gently.
3. Cool the ragi cake completely before slicing.