A healthy beetroot, coconut and chocolate cake made with ragi flour.
Ingredients
- Ragi flour: 1 cup
- All-purpose flour (maida): 1/4 cup
- Beetroot pulp: 3/4 cup
- Desiccated coconut: 1/2 cup
- Chocolate powder: 2 tsp
- Powdered sugar: 3/4 cup
- Low-fat cream: 1/2 cup (optional; milk can be used instead)
- Yogurt (plain dahi): 1/2 cup
- Baking soda: 1/4 tsp
- Baking powder: 1 tsp
- Vegetable oil or butter: 1/4 cup
- Vanilla essence: 1 tsp
Method
- Pressure cook the beetroot for 3 whistles and let it cool. Peel it, then grate or grind it to a pulp. Set aside.
- Sift the ragi flour, maida, chocolate powder, baking powder and baking soda into a large bowl.
- Add the coconut and mix all the dry ingredients well.
- In another bowl, mix the sugar, yogurt and cream (or milk) until fluffy. Add the beetroot pulp.
- Add the oil and vanilla essence and mix well.
- Slowly add the dry ingredients to the wet mixture and mix gently. There should be no lumps.
- Grease a tin with a little oil, line it with butter paper and grease the paper too. Pour in the cake batter.
- Bake in a preheated oven at 180°C for 25 to 30 minutes.
- Cut into pieces and enjoy!
3 comments
Write commentsI don't want to used milk and yogurt together.So,can I double the quantity of yogurt to substitute milk/cream
ReplyYou can use only yoghurt but it should not be too sour. Otherwise it will taste in your cake
ReplyNilambaree I vave used dry coconut ( dessicated ) but fresh will also taste v good.
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