This recipe demonstrates how to make a soft, spongy Rava (Semolina) cake using simple household ingredients without the need for an oven, vinegar, vanilla essence, or cocoa powder.
The process involves blending semolina and sugar into a fine powder, mixing it with yogurt, milk, and a little oil to create a smooth batter. After adding raising agents and optional tutti-frutti for color, the batter is steamed/baked in a preheated pot for about 30 minutes. The result is a budget-friendly, delicious cake that is easy to make at home.
Detailed Recipe
1. Ingredients
Rava (Semolina): 1 Cup (Medium or any variety)
Sugar: 3/4 Cup (Adjustable to 1/2 cup for less sweetness)
Curd (Yogurt): 3/4 Cup
Maida (All-purpose Flour): 1/2 Cup
Milk: 3/4 Cup
Cooking Oil: 2-3 Spoons (Any regular odorless cooking oil)
Salt: A pinch
Baking Powder: 1 Teaspoon
Baking Soda: A small amount (pinch)
Tutti-Frutti: Optional (for garnish)
2. Preparation Steps
Grinding: Add 1 cup of Rava and 3/4 cup of sugar into a mixer jar. Grind into a very fine powder.
Mixing Wet Ingredients: Add 3/4 cup curd, 1/2 cup maida, 3/4 cup milk, and 2-3 spoons of oil to the ground powder. Blend again in the mixer until smooth.
Aeration: Pour the batter into a mixing bowl. Add a pinch of salt, 1 tsp baking powder, and a bit of baking soda. Mix thoroughly in one direction.
Customizing: Add tutti-frutti or choco-chips if desired for extra flavor and color.
Preparing the Tin: Grease a cake tray or a regular steel vessel with oil. Use butter paper if available to ensure the cake doesn’t stick.
Pouring: Fill the tray only halfway with batter to allow space for the cake to rise.
3. Baking Without Oven
Preheating: Heat a large pot (or pressure cooker) for about 5 minutes on medium flame.
Baking: Place the cake tray inside the pot (no need for water or sand at the bottom). Close the lid and bake for 30 minutes.
Testing: Insert a toothpick or knife into the center. If it comes out clean, the cake is done.
4. Serving
Let the cake cool for about 10 minutes before removing it from the tray.
Peel off the butter paper and slice. The cake should be soft and spongy.
Aloo Masala Poori and Tomato Chutney Recipe
This recipe focuses on making a healthy, restaurant-style Pav Bhaji without any artificial food coloring, using beetroot for that signature red color. 1. Boiling the Vegetables Ingredients: 2 chopped potatoes, cauliflower (equal to potato amount), 1/2 cup carrots, 1/4 cup green peas, and 1/2 cup capsicum. Process: Add the vegetables to a pressure cooker with…
This is a traditional Tulunadu-style recipe for Padengi Dry, a healthy and flavorful dish made with sprouted green gram (moong dal), typically served as a side dish or snack. Ingredients Main Sprouted Moong Dal: 2 cups (Green Gram) Water: As required for pressure cooking Salt: To taste Turmeric Powder: 1/4 tsp For Masala (Coarse Grind)…
Continue Reading Tulunadu Style Padengi Dry (Sprouted Moong Dal Dry) Recipe
In This article Explained a simple and delicious way to prepare Egg Fried Rice. The recipe focuses on achieving restaurant-style results using an electric rice cooker for the base and a quick stir-fry method for the final dish. Key Ingredients Basmati Rice: 1 cup Eggs: 3 large eggs Vegetables: Spring onions (whites and greens separated),…
A traditional recipe featuring the authentic flavors of coastal Karnataka. Ingredients For the Masala (Spice Paste) Dried Red Chillies: Adjust based on spice preference. Coriander Seeds: 1-2 tbsp. Cumin Seeds (Jeera): 1 tsp. Black Peppercorns: ½ tsp. Fenugreek Seeds (Methi): A small pinch. Garlic: 4-5 cloves. Turmeric Powder: ½ tsp. Fresh Grated Coconut: Approx. ½…
Continue Reading Malabar Spinach Sukka (Basale Sukka) Recipe
This traditional Tuluva dish, also known as Poombe Aajadina, features banana flowers cooked with a flavorful coconut-based masala. Ingredients For the Main Dish Banana Flower (Poombe): 1 large, cleaned and finely chopped Green Gram (optional/common pairing): Often added for texture Coconut: 1/2 cup grated (for the coarse masala) Turmeric Powder: 1/2 tsp Salt: To taste…
Continue Reading Tulunadu Style Poombe Sukka (Banana Flower Curry) Recipe
In This article Explained detailed guide on making two types of traditional Sandige (Papad): Rice Sandige and Rava (Semolina) Sandige. Both recipes are designed to be crispy, white, and suitable for year-long storage. 1. Rice Sandige (Akki Sandige) This method uses a combination of ration rice (boiled/raw) and sago (sabudana) to achieve a bright white…
Continue Reading Uttar Karnataka Style Rice and Rava Papad (Sandige) Recipes
Based on 1 Review(s)