Eggless Ragi Cake Recipe

Ingrédients

• 2 Cup ragi (finger millet) flour
• 1 Cup jaggery powder or brown sugar
• 2 tablespoon unsweetened cocoa powder
• 1 tablespoon desiccated coconut ((optional))
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 Cup full fat milk
• 1/2 Cup plain curd or yogurt
• 1/4 Cup vegetable refined oil
• 1/4 teaspoon vanilla extract

Préparation

1. 1

   In a wide pressure cooker approximately 3 - 5 litres, evenly spread 1 cup of salt at the base. Close the lid of the cooker without keeping the gasket and whistle. Preheat for 10 minutes as a result it gives a preheated oven atmosphere.

2. 2

   Grease a 9 inch round cake tin with oil/butter or ghee.

3. 3

   Before preparing the batter, ensure all ingredients are at room temperature, especially milk and curd.

4. 4

   Whisk together curd, oil, half a cup of milk, and vanilla using a wire whisk or hand mixer for 2 - 3 minutes so that everything is evenly combined.

5. 5

   In a bowl combine, ragi flour, baking powder, baking soda, salt, and cocoa powder. Mix nicely.

6. 6

   To the liquid ingredients, add half of ragi flour mixture, desiccated coconut, and sugar. Gently cut and fold the batter.

7. 7

   Add the remaining half a cup of milk, ragi flour mixture, and one last time gently cut and fold the batter. Make sure the batter is evenly combined.

8. 8

   Pour the prepared cake batter into the greased cake tin. Tap it twice on the kitchen counter to level up uniformly and knock out air bubbles.

9. 9

   Open the lid of the pressure cooker, place a tiny trivet like stand and put the cake tin on it. Close the lid of the pressure cooker.

10. 10

    Cover and cook on a medium flame for 45 minutes. After 40 minutes, insert a toothpick and check if the cake has baked completely else bake for some more time.

11. 11

    Allow the ragi cake to cool down for 10 - 15 minutes before unmoulding.

12. 12

    Garnish with chocolate sauce or ganache, desiccated coconut and chopped nuts.