This recipe came about for a dear friend’s bedridden mother-in-law. I used to feel terribly guilty as whenever I went to their place with a cake, she could not eat it. Because, vegetarian! And strictly so. Someone had verbally given me a recipe for an eggless cake but I could not remember the exact measurements. So, tweaking around, I came up with this. And it turned out pretty light for an atta cake. A quick recipe with no complicated ingredients or equipment or technique. Not to forget the relatively guiltless ingredients!
Pre-heat the oven to 180°C.
Chop the nuts and roast them in a microwave or a pan for a few minutes till slightly crisp.
Pour the oil in a bowl. Avoid oil with a strong aroma and use one with a neutral flavour and smell. Add the whisked dahi, jaggery powder, and essence to the oil. Beat well with an electric beater till well-combined.
Sift the atta into the bowl and mix. Add the baking powder, baking soda, and cinnamon powder and stir them well.
Add the milk gradually and mix it well with the beater till the mix is homogenous. Fold in the nuts.
Grease a loaf pan (8” x 4”) and pour the prepared batter in it. Bake in the pre-heated oven at 180°C for about 45-50 minutes till a knife inserted comes out clean. Take it out of the oven and let it cool completely before cutting in slices.
Room temperature
The oil used should be aroma-less and flavourless.
Cool the cake thoroughly before slicing.
