Eggless Ragi or Finger Millet Cake | How to make Eggless Ragi or Finger Millet Cake

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By Sujata Hande-Parab
Created on 9th Jun 2017
  • Eggless Ragi or Finger Millet Cake, How to make Eggless Ragi or Finger Millet Cake
Eggless Ragi or Finger Millet Cakeby Sujata Hande-Parab
  • Eggless Ragi or Finger Millet Cake | How to make Eggless Ragi or Finger Millet Cake (1 likes)

  • 0 reviews
    Rate It!
  • By Sujata Hande-Parab
    Created on 9th Jun 2017

About Eggless Ragi or Finger Millet Cake

It’s a healthy option when comes to cake as it contains Ragi flour, oil and Jaggery. Jaggery, nutmeg and cardamom powder enhances the taste of the cake making it more flavorful and tasty.

Eggless Ragi or Finger Millet Cake, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Eggless Ragi or Finger Millet Cake is just mouth-watering. This amazing recipe is provided by Sujata Hande-Parab. Be it kids or adults, no one can resist this delicious dish. How to make Eggless Ragi or Finger Millet Cake is a question which arises in people's mind quite often. So, this simple step by step Eggless Ragi or Finger Millet Cake recipe by Sujata Hande-Parab. Eggless Ragi or Finger Millet Cake can even be tried by beginners. A few secret ingredients in Eggless Ragi or Finger Millet Cake just makes it the way it is served in restaurants. Eggless Ragi or Finger Millet Cake can serve 5 people. So, the next time you have a get together or a party at home, don't forget to check and try out Eggless Ragi or Finger Millet Cake.

  • Prep Time25mins
  • Cook Time35mins
  • Serves5People
Eggless Ragi or Finger Millet Cake

Ingredients to make Eggless Ragi or Finger Millet Cake

  • Ragi flour – 3/4 cup
  • Flour – 1/4 cup
  • Cocoa powder unsweetened - 1 tbsp.
  • Baking Powder- 1tsp
  • Baking soda- 1/4tsp
  • Coffee powder – ½ Tsp
  • Salt a pinch
  • Jaggery – 3/4 cup melted adding little water
  • Thick Curd- 1/4 cup
  • Olive oil or sunflower oil or any odourless oil - 1/4 cup
  • Milk - ½ - ¾ cup
  • Nutmeg powder – ½ Tsp
  • Cardamom powder – 1 Tsp

How to make Eggless Ragi or Finger Millet Cake

  1. Chop jaggery. heat a pan; add a little water; add jaggery. Stir until melts completely.
  2. Mix wet ingredients oil, curd, melted jaggery in a bowl. Whisk well till the mixture gets little fluffy.
  3. Add nutmeg and Cardamom powder, the coffee mixture (Mix the coffee into the water in a small bowl). Mix well. Add half milk. Mix well.
  4. Sift ragi flour, Maida, baking powder, baking soda, salt, cocoa powder together twice or thrice for any impurities. Keep aside.
  5. Mix dry ingredients slowly into wet mixture. Fold gently.
  6. Add remaining milk. Mix well.
  7. Grease baking pan with oil and flour. Pour the mixture into a greased pan. Smooth out and lightly tap the pan.
  8. Bake in preheated oven at 180°c for 30-35 minutes. Check it by inserting a toothpick into the cake. If it’s coming out clean that means cake is cooked
  9. Remove cake and let it cool on wire rack.
  10. Serve hot with tea or coffee.
My Tip: 1. All ingredients should be at room temperature while preparing the cake. 2. Sifting flour removes any impurities and makes the cake more fluffy.

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