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Home    Recipes    Vegetarian    Sattu cake

Sattu cake

Niru aunty's simplified recipies and small tips made me experiment with this variation of the regular cake.
Recipe By : Rashmi Malhotra
Type: Vegetarian Serving: Whipped cream ( malai) could be served alongside for children. Adults would appreciate its nutritive value when served by itself. Cooking Time: A lot would depend on the kind of oven being used. The main ingredient ie the Sattu flour cooks quickly as it is pre-roasted.

Ingredients

  • *Sattu flour ( Roasted grains and  whole pulses ground into flour) --1 cup
  • Malai ( cream from boiled and cooled milk)-- 1/2 cup
  • Gud ( jaggery) finely chopped to help it dissolve without heating-- 1/2 cup or a little more depending on the sweetness)
  • Dahi ( curd) -- 1/4 cup
  • Baking Powder  -- 1/2 tsp
  • Meetha Soda ( Sodium Bicarbonate) -- 1/2 tsp
  • A pinch of salt
  • Water -- 1/4 cup ( may have to be increased depending on the amount absorbed by the batter)
  • Oil for greasing cake tin
  • Sattu flour for dusting the tin
  • *The combination of ingredients in Sattu flour vary from region to region. The flour used in this cake is a blend of Wheat, Corn, Barley and Black gram in equal proportion.
 

Preparation

  • Take Malai and curd in a reasonably big vessel. Stir in the jaggery and keep aside for it to dissolve . Sieve all the dry ingredients and add it to the wet mix. Stir well to blend. Add 1/4 cup water and gradually increase to make the batter of a dropping consistency. Preheat the oven to 300 degrees for about 10 minutes. Grease a pan (app. 8" diameter ) and dust it with a little Sattu flour. Pour the batter, tap tin on an even surface to ensure it settles uniformly. Bake at 200 degrees for 1/2 an hour. It helps to rotate the tin after 15 minutes if doing it in an OTG. The cake is done when a tooth-pick inserted comes out clean. After rotating the tin once more,leave it in the oven with the power turned off. The cake doesn't rise too much but develops a rich brown colour because of the jaggery. Once cooled completely, loosen sides (doesn't really stick to the cake tin) with a blunt knife and invert onto a plate, patting the base if need be.
 
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