What is fine semolina?
This cake uses fine semolina that is also called “baarik” Rava. If you only have regular coarse rava, please grind it to use in this recipe.
What is the exact quantity of milk for this recipe?
The minimum amount of milk is 170ml that you need. But depending on your rava, weather & other ingredients sometimes you need more milk for adjusting consistency and that can vary every time. I have a Reel on Instagram that will help you with the visual of the consistency of the batter.
Why do I need to let the batter rest?
The semolina & milk mixture needs to rest a minimum of 30 minutes, I would suggest up to 45 minutes. This helps to soften the rava. If you skip this step the cake will be to dry and will fall apart.
Can I add any other flavours to it?
Yes, you may add cardamom, vanilla etc. according to your preference.
Are there any substitutes for any ingredients?
I would not suggest substituting any ingredient. You can omit the coconut in the recipe if you are not a fan of it.
What is the shelf life of this cake?
It can last for 2-3 days inside an airtight container at room temperature.
Eggless Rava Cake (eggless Iyengar bakery style cake)
Ingredients
Dry:
- 200 g fine semolina idli rava
- 100 g sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 35 g cornstarch/cornflour
- 1/4 cup unsweetened desiccated coconut OPTIONAL
Wet:
- 40 ml ghee
- 120 ml yoghurt
- 170 ml milk – hot more to adjust consistency
- 1/4 tsp edible rose extract adjust according to preference
Instructions
PLEASE READ QUESTIONS ABOVE FOR BEST RESULTS
- In a medium-large bowl add the ghee and sugar, whisk to combine. Now pour the 170 ml milk along with rose extract into this. Mix well. Try to dissolve the sugar.
- To this milk mixture add the fine semolina and mix to combine. Set this aside for 30 minutes.
- While the semolina is blooming measure out the other ingredients, grease & line a 7 inch loaf pan and preheat your oven to 175C.
- Once the semolina has absorbed the milk well. Give this mixture a stir. Now add the yoghurt to this mixture. Stir well to combine and let this sit for another 15 minutes. The sugar should be completely dissolved by now.
- Once the 15 minutes are passed sift the remaining dry ingredients (cornstarch, salt, baking powder & baking soda) and the coconut (if using). Whisk until well combined. If the batter is too thick then add a few more tablespoons of milk. The batter should be on the runnier side. (check reel on Instagram for reference)
- Pour this mixture into the prepared pan & bake for around 40-45 minutes. A toothpick inserted into the center of the cake will come out clean.
- Once the cake is out of the oven, while it is still hot, cover the pan with foil to seal in the steam & make the cake extra moist. Let the cake cool completely like this.
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