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Finger Millet / Ragi Breakfast Cake Recipe by Veena Theagarajan

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

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26 Replies to “Finger Millet / Ragi Breakfast Cake Recipe by Veena Theagarajan”

  11. Unknown
    Reply

    lovely 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??? 🙂

  22. Anonymous
    Reply

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