ragi cake

Last Updated : 07 Jan 2018

Kavitha Bohra

Recipes 147
  • Servings
  • 5
  • Cook Time
  • 25min
  • Prep Time
  • 20min

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ragi cake


  • Dry Ingredients:
  • 3/4 Cup Fingermillet/ Ragi powder
  • 3/4 Cup Whole Wheat flour/ Atta
  • 1 Tbsp unsweetened Cocoa powder
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2/3 Cup powdered Jaggery (can be substituted with Cane sugar)
  • 2/3 Cup Milk
  • 2/3 Cup unsalted Butter (150 grams)
  • 1/3 Cup Yogurt/ thick Curd
  • 1/2 tsp Vanilla essence


  • Preheat oven at 180 C for 10 mins.
  • Sift all the dry ingredients in a bowl to remove all the lumps. Keep aside.
  • Melt butter in the microwave. Allow it to cool completely. Add powdered jaggery and whisk till the jaggery melts in the butter.
  • Add milk, curd and vanilla (All at room temperature) and whisk till well mixed.
  • Now add the sifted dry ingredients to the wet mixture little by little, mixing using a spatula. Mix well so that both the mixtures are well combined but do not over mix.
  • Grease a loaf pan with butter or line with parchment paper. Pour the batter into the pan. Smoothen the surface using the spatula
  • Bake at 180 C for 30 to 35 mins. Mine got done at exactly 30 mins. Prick a toothpick in the center to see if it comes out clear. don't open the door till it is cooked for 25 min
  • Slice and serve.



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