Here’s a simple, healthy, and eggless ragi (finger millet) cake recipe you can make without an oven in just 45 minutes at home — using a stovetop or pressure cooker method!
🧁 Eggless Ragi Cake Without Oven – 45-Minute Recipe
🔸 Ingredients (1 small 6-inch cake):
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1 cup ragi flour (finger millet flour)
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½ cup whole wheat flour (or all-purpose flour)
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¾ cup jaggery powder (or brown sugar)
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½ cup curd (yogurt)
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¼ cup oil (sunflower or coconut)
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½ cup milk (adjust for consistency)
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1 tsp baking powder
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½ tsp baking soda
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1 tsp vanilla essence
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Pinch of salt
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Optional: 1–2 tbsp cocoa powder or chopped nuts/dry fruits
🔸 Method (Stovetop or Cooker):
1. Prep the Cooker or Kadai:
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Preheat a thick-bottomed kadai or pressure cooker on medium heat.
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Place a stand or ring at the bottom. No water.
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Remove the whistle and gasket if using a cooker.
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Cover and preheat for 10 mins.
2. Prepare the Cake Batter:
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In a mixing bowl, add ragi flour, wheat flour, jaggery, baking powder, baking soda, salt.
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In another bowl, whisk curd + milk + oil + vanilla essence.
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Slowly mix the wet and dry ingredients. Add more milk if too thick. The batter should be of pouring consistency.
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Fold in nuts, raisins, or cocoa powder if using.
3. Pour and Tap:
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Grease a small cake tin or any deep steel container with oil.
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Line with parchment or dust with flour.
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Pour in the batter, tap to release air bubbles.
4. Cook on Stove:
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Place the tin inside the preheated cooker/kadai.
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Cover tightly and bake for 30–35 minutes on low to medium flame.
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Check with a toothpick — it should come out clean.
5. Cool & Serve:
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Let it cool completely before slicing.
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Optional: dust with cocoa, powdered sugar, or drizzle melted chocolate.
💡Pro Tips:
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You can substitute curd with mashed bananas or applesauce.
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For a vegan version: use plant-based milk and skip curd.
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Always keep flame low to avoid burning the bottom.
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