Ragi is my favourite grain. I love it in any form. So far I have not used it in baking. I wanted to bake something during the long weekend yet bit healthy then normal cakes/muffin. Also trying do something that will be good for breakfast. I was looking around in the net .. But instead of using any particular recipe I ended up creating my own based on what I had available in my kitchen. Crossing my fingers during entire baking time. Wow! it came out so soft and tasty. Perfect treat for the holiday! Guilt free too!
Ingredients:
Ragi (Finger Fillet) flour - 1 Cup
All purpose or Maida - 1/2 Cup
Oats - 1/4 Cup
Wheat Germ - 1/4 Cup
Baking soda - 1 teaspoon
Baking powder - 1.5 teaspoon
Condensed milk - 1 tin ( I have used milkmaid low fat 250 ml)
Milk - 1 Cup
Vanilla extract - 1 teaspoon
Oil - 1/2 cup
Salt - 1/4 teaspoon
Banana - 1
Method:
Preheat the oven at 180 degrees. Grease a baking tin with butter and keep it aside
Peel and slice the banana and keep it aside
Dry roast the ragi flour till nice aroma comes in medium heat. Let it cool down. Mix all the dry ingredients together
Mix all the wet ingredients
Mix in dry ingredients. Mix well so that wet and dry are incorporated. Don't over mix
Pour it in greased pan. Arrange the banana slices on the top. Bake it for 30-35 mins or till its cooked or When inserted tooth pick comes out clean. Mine took about 33 mins.
Let it cool down completely. My banana sinked.. No comporomise in the taste though.
Cut into favourite shape and enjoy it without any guilt
Ingredients:
Ragi (Finger Fillet) flour - 1 Cup
All purpose or Maida - 1/2 Cup
Oats - 1/4 Cup
Wheat Germ - 1/4 Cup
Baking soda - 1 teaspoon
Baking powder - 1.5 teaspoon
Condensed milk - 1 tin ( I have used milkmaid low fat 250 ml)
Milk - 1 Cup
Vanilla extract - 1 teaspoon
Oil - 1/2 cup
Salt - 1/4 teaspoon
Banana - 1
Method:
Preheat the oven at 180 degrees. Grease a baking tin with butter and keep it aside
Peel and slice the banana and keep it aside
Dry roast the ragi flour till nice aroma comes in medium heat. Let it cool down. Mix all the dry ingredients together
Mix all the wet ingredients
Mix in dry ingredients. Mix well so that wet and dry are incorporated. Don't over mix
Pour it in greased pan. Arrange the banana slices on the top. Bake it for 30-35 mins or till its cooked or When inserted tooth pick comes out clean. Mine took about 33 mins.
Let it cool down completely. My banana sinked.. No comporomise in the taste though.
Cut into favourite shape and enjoy it without any guilt
Mmmm..yummy cake, super clicks dear.
ReplyDeleteVery healthy bake dear,looks filling n scrumptious!!
ReplyDeleteThats a lovely n healthy twist to usual recipe,looks gr8
ReplyDeleteawesome spongy moist and tempting ragi cake.
ReplyDeletenever tried a ragi cake, yours look perfect dear. a super healthy one
ReplyDeleteLooks fab ..good one Veena ...nice clicks
ReplyDeleteThis looks very very yummy. Healthy and nutritious too.
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Ragi cake looks superb....must try
ReplyDeletepass me the plate veena :)
ReplyDeletehealthy cake. surely makes a good breakfast
ReplyDeletelovely ragi snack cake :) even i have been bitten by ragi my hands are itching to try more ragi recipes :). I love the texture of this cake Veena, can we say half sinful??? :)
ReplyDeleteOmg, healthy and definitely an interesting cake to kick start the day.
ReplyDeleteHeealthy tasty cake.. Nice click
ReplyDeleteLovely and healthy bake.
ReplyDeleteThis is the first recipe where i have seen ragi in baking - awesome idea and it look so moist
ReplyDeleteBeautiful ragi cake. Love it. Veena.
ReplyDeleteLooks fab ....so yum and beautiful
ReplyDeletevery healthy and fab cake. Well baked too. Lovely presentation.
ReplyDeletevery healthy and yummy cake..
ReplyDeleteJust made a Ragi upma.. but a cake.. woow this is totally tempting!
ReplyDeleteNot only healthy but looks tempting too!
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Hi Veena,
ReplyDeleteThis is my first time here, wonderful cake and nice recipes...
wow..thats really healthy..oats, raggi, wheat, banana...woww... :)
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HAI what is wheast germ?
ReplyDeleteSara pls. check ....
Deletehttp://www.kretschmer.com/about-wheatgerm