Iyengar bakery style eggless rava cake

IYENGAR BAKERY  STYLE RAVA CAKE

BY SHWETA GALINDE

Bombay rava or ravva or rawa or sooji, is a durum wheat product and a form of semolina. Rava is made by grinding husked wheat and is used in Indian cuisine to make savoury dishes such as rava dosa, rava idli, upma, khichdis. Rava is rich in protein, fiber, and B vitamins and may support weight loss, heart health, and digestion. Most people can enjoy semolina with no issue, but a small percentage of the population may not tolerate it due to its gluten or wheat content. If you can tolerate it, try adding semolina to your diet.

Eggless  Rava Cake is a gorgeous tea cake full of Indian flavours. Iyengar bakery rawa cakes are pretty famous and there is a craze among bakers to recreate it at home

This is a basic eggless cake recipe that uses rava/semolina, a little flour, leavening agents, dahi (yogurt) and milk. For the fat component, you can choose to add butter, oil or ghee. Use fresh dahi for this recipe, as the sourness of the dahi can ruin the taste of this cake. If you eat eggs, replace the dahi with 2 beaten eggs instead .

This rava  cake, on the other hand, is a quick one, the batter needs to rest for at least 30 minutes , so that  the semolina absorbs the liquid and fluffs up

INGREDIENTS [ all ingredients at room temperature ]

• 1 cup milk
• ½ cup maida
• 1 ½ fine semolina / barik rava [ chiroti rava ]
• 1 ¼ tsp baking powder
• ½ tsp baking soda
• 1 tsp vanilla essence
• ½ cup fresh curd
• ¼ cup butter
• ¼ cup oil
• 1 cup powder sugar
• Baking tin greased and laid with butter

PREPARATION

In a bowl take rava + baking soda + baking powder + curd + milk .

mix well and keep aside for min 20 to  30 mins.

METHOD

Preheat the oven at 180 * C .

Take sugar in a mixie jar and powder it . Add butter + oil + essence and beat well .

Transfer this to the soaked rava mixture .Also add maida amd mix the batter well .

Mix the batter well .

Pour it in the greased tin and tap it gently .

Bake it for 30 – 40 minutes on 180*C in oven

Do the toothpick test in the centre of the cake after 30 minutes.

Bake till the toothpick comes out clean ,sides get brown and cake leaves the edges of the tin.

Allow the cake to cool for 10 minutes.

Run a knife around the edges of the tin to loosen the cake.

Remove on a plate.

Cut it into slices once it is cooled properly .

Eggless iyengar bakery style  sooji /rava cake is ready to serve .

HOW TO BAKE WITHOUT OVEN  IN COOKER / PAN / KADAI  – https://maryzkitchen.com/?S=cake

NOTES

1. Instead of butter ,you can use ghee .
2. If using big rava , blend the sooji in the mixie .
3. No need to roast the rava.
4. Curd should be at room temperature and fresh not sour .[ not cold ]
5. Instead of vanilla essence ,you can use pineapple, butter scotch ,cardamom pwdr ,nutmeg pwdr etc .
6. for chocolate rava cake replace 2 tbsp maida with cocoa pwdr .

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