Wheat -Rava Cake

Here comes Christmas and the celebration starts. We do enjoy wishing people, having a piece of cake , cookies etc etc etc.
Even facebook pages are loaded with varieties of cakes. i too thought of preparing a healthy cake using wheat flour and rava/semolina. It has turned as perfect cake and let us enjoy together having a yummy and healthy cake and say Merry Christmas and happy new year 2018 to All.

Here we go :
I have used Ashirvad wheat flour and medium size rava, cooking oil and little bit of ghee, sugar, cinnamon. Added little dates also.
No egg in this Wheat -Rava Cake.

Things Needed :

Wheat flour : 1 1/2 Cup
Medium size Rava : 1/2 Cup
Sugar : 3/4 Cup
Cooking Oil : 1/2 Cup
Curd : 1/2 Cup
Milk : 1/4 Cup
Cinnamon stick : 1/4 inch
Sal : A pinch
Baking Powder : 1 Teaspoon
Baking Soda : 1/4 Teaspoon

Method :

1. Sieve wheat flour and rava, baking powder,salt and baking soda altogether.

2. Put sugar in mixi jar and powder it. Add oil and curd and churn it nicely till it turns smooth paste.

3. Add milk and, cinnamon stick and grind it for 2 to 3 minutes.

4. Now shift the ground mixture to a big bowl and mix the flour mixture slowly. Add little milk if the dough turns very hard.
5.Let it mix well. No lump should be remained.
6. Apply ghee on the baking tray and sprinkle little wheat flour on it. Spread it well.
7. Pour the ready mixture to a tray and tap the tray to spread the dough evenly.

8. Bake it with 180 degree celcius for 35 to 40 minutes. (Oven baked). Remove it from oven and let it be there on the top for for 5 minutes. ( After baking just leave it there).
9. Insert a knife edge to make sure the cake is done. (It does not stick to the edge of the knife).

10. Cut it once it is cooled. Enjoy with a cup of coffee/tea or whenever you want it.

Note :

You can use thin variety of rava. (optional). Use of butter /ghee instead of oil is optional. Use of rose essence instead of cinnamon is optional. You can also prepare this cake in pressure cooker. Remove the gasket from the lid. Do not use weight. Place a plate or bowl inside the pressure cooker and place the cake dough container on the top. Close the lid and bake for 35 to 40 minutes. If the cake turns hard pour some milk and mix it well. (It should be bit thicker than idli dough). I have used mixi jar to churn the ingredients. Use of egg beater, cake mixer is optional.
Time : 40 Minutes. 
20 Small pieces can be done.

Baragu / Proso Millet Dosa/

 Baragu/Proso mIllet is one of the millet family grain. We can prepare lots of dishes using baragu in our Indian style. I have prepared dosa using baragu instead of rice.

Millets have become very popular these days because of their healthy content and it has rich source of minerals and vitamins.
I have used Baragu/ Proso Millet, urid dal and methi dal for dosa. Dosa turns out very colourful and it is better to have them when they are hot.
Let us see some benefits of eating " Baragu/ Proso Millet " in our diet.
Baragu has rich source of antioxidants and it helps to get rid of wrinkles. They contain high amount of lecithin and it helps in strengthening nervous system. Baragu/Proso millet has calcium and it is good for growing kids. Proso millet reduces and controls the cholesterol level in our body. Baragu is gluten free and it provides energy,It has carbohydrates in very small level. It has minerals in it. They do contain minerals like phosphorus, mangaese, magnesium etc.
Let us see the recipe now:

Things needed :

Baragu : 2 Cups
Urid dal : 1/2 Cup
Methi Seeds : 1/2 Teaspoon
Avaalakki : One handful
Toor dal : 1 Tablespoon
Salt : As required

Method :

1. Clean and soak Baragu/Proso Millet, urid dal, toor dal, methi seeds for 3 to 4 hours.

2.Wash and soak avalakki./flattened rice for 1 to 2 hours.

3. Grind all the ingredients together and remove it from the mixi jar.

4. Put it in a big bowl and add salt. Mix it well and leave it for formentation. 6 to 8 hours or over night.

5. Keep a tava/pan on the fire and heat. Clean the tava with a kitchen tissue.
6. Mix the dough nicely and take a ladle of dough and spread it on the hot tava. (Let the flame be low). ( Add water if required and adjust the dough to proper consistency.

7. Sprinkle oil on the top and turn the dosa other side and cook for a minute.

8. Hot baragu dosa is ready to serve. Repeat the same with remaining dough.

9. Serve Baragu/Proso Millet dosa with the side dish you have prepared.

Note :

Dosa dough should not be watery. Use only the required water while grinding. And then you can ad water and adjust the dough. No need to add any cooking soda. Let the dough be ferment well. Dosas are soft and yummy. Serve hot dosas to get the good taste of it. Though looks nice but it is softer than normal dosa. This time I have used a mixi to grind. You can use a grinder. It gives a best result.
Do not add oil on tava and put the dough to spread. It will stick to the ladle and you may not be able to spread it evenly. So add oil on hot tava and clean it nicely with a kitchen tissue. Lower the flame. Now you add dough and spread it as big dosa as you need.
Time : Soaking time 4 hours + grinding and ferment 6 to 7 hours. Dosa preparation 30 Minutes.
Serves : 5 to 6 .