Tuti futi rawa cake
Tuti futi rawa cake ( its a eggless/no oven recipe):
Looking at the various cake posts on Facebook, my mind was also blooming to try out a cake. I wanted to avoid eggs and also microwave. So i went through many you tube videos on cake recipes, learnt the recipe carefully and tried out the same in my kitchen.
Frankly speaking this is not my recipe but from you tube videos. There is not a specific link here which I can share since I followed different steps from different videos and inculcated to try my hands on same in my way in my kitchen. I also gained some knowledge on the ingredients used here in an eggless cake which I would like to share with you.
In a cake basically there are dry ingredients and wet ingredients. This is an eggless cake. Eggs are used to bind together the dry and wet ingredients properly. Here the function of an egg is replaced by curd. Curds play an important role here to bind together the dry and wet ingredients. However you must use sweet curd not the sour one or else it will interfere in the taste of your final cake.
Maida is replaced by rawa ( semolina) which is more healthy and good to your gut.
Tuti futi used here should be dusted with small quantity of maida to make them slightly light so that they get mixed in your batter evenly and not settle at the bottom of your baking tin.
Baking powder and baking soda should be used in 1:1/2 ratio only.
Vegetable oil makes your cake fluffy.
You tube shows preparation of cake in cooker or kadai if you want to skip oven. Buy I made my cake in a big thick indallium utensil whose thickness is close to a cooker and is heavy also. Always take a thick heavy vessel if you want to prepare your cake on gas. Next is the lid with which you would close your vessel should perfectly be placed on utensil so that no steam escapes while baking your cake.
Then you should make sure that you have all your ingredients in place before starting your preparation. Also the measuring cup which you use here should be the same to measure all your ingredients.
So let's start.
Ingredients:
Rawa(semolina)-2 cups
Curd-1 cup
Sugar-1 and 1/4 th cup
Vegetable oil-1/2 cup
Milk(boiled and cooled)-3/4 th cup
Tuti futi-1 cup
Maida for dusting as required.
Vanilla essence-2 tsp
Baking powder-1 tsp
Baking soda-1/2 tsp
Salt for baking
Hand whisk for stirring
Strainer for sieving rawa.
Method:
Powder sugar and keep aside. Powdered sugar gets easily dissolved in the batter or else you can add sugar as it is, but you will need to whisk it more for dissolving completely.
Grind rawa in the mixer to make it super fine so that your cake texture comes out very nice, fine. You can skip this procedure and use direct rawa but rawa used should be very fine, not the big one which you use for upma. I always bring big rawa, so grinding it in mixer solves your problem.
In a bowl add curd, whisk for 2 mins. Add powdered sugar and whisk again. Then add oil and whisk properly here at this stage. You will find your oil floating, but whisk till oil gets mixed up properly.
Now add powdered rawa little by little by placing a strainer so that air is formed in your batter and stir well so that you don't get lumps. Finish off all your powdered rawa and stir very well.
Add 1/2 cup milk first and stir well.
Close this mixture with a lid and keep aside for 30 minutes.
In meanwhile preheat your baking utensil. Put salt at the base, then keep a stand. Close with a perfectly fitting lid and keep a heavy stone on top of the lid and let it heat on medium flame.
Dust your tuti futi with little amount of maida.
After 30 minutes, add tutifuti, vanilla essence, baking powder, baking soda and remaining milk and whisk slowly so that the air penetrated inside don't go away. This is required to make your cake spongy.
Grease the baking tin with oil and dust with little amount of maida. Pour your batter and place your baking tin carefully in the preheated vessel, close with lid. Keep flame low to medium. Place a stone on lid. Bake undisturbed for 40 minutes.
Then check with knife. Off the flame. And keep inside the vessel for more 15 minutes.
Then remove and let it cool outside.
Then overturn updside down with the help of a plate.
Cut and serve your yummy tutifuti rawa cake.
Looking at the various cake posts on Facebook, my mind was also blooming to try out a cake. I wanted to avoid eggs and also microwave. So i went through many you tube videos on cake recipes, learnt the recipe carefully and tried out the same in my kitchen.
Frankly speaking this is not my recipe but from you tube videos. There is not a specific link here which I can share since I followed different steps from different videos and inculcated to try my hands on same in my way in my kitchen. I also gained some knowledge on the ingredients used here in an eggless cake which I would like to share with you.
In a cake basically there are dry ingredients and wet ingredients. This is an eggless cake. Eggs are used to bind together the dry and wet ingredients properly. Here the function of an egg is replaced by curd. Curds play an important role here to bind together the dry and wet ingredients. However you must use sweet curd not the sour one or else it will interfere in the taste of your final cake.
Maida is replaced by rawa ( semolina) which is more healthy and good to your gut.
Tuti futi used here should be dusted with small quantity of maida to make them slightly light so that they get mixed in your batter evenly and not settle at the bottom of your baking tin.
Baking powder and baking soda should be used in 1:1/2 ratio only.
Vegetable oil makes your cake fluffy.
You tube shows preparation of cake in cooker or kadai if you want to skip oven. Buy I made my cake in a big thick indallium utensil whose thickness is close to a cooker and is heavy also. Always take a thick heavy vessel if you want to prepare your cake on gas. Next is the lid with which you would close your vessel should perfectly be placed on utensil so that no steam escapes while baking your cake.
Then you should make sure that you have all your ingredients in place before starting your preparation. Also the measuring cup which you use here should be the same to measure all your ingredients.
So let's start.
Ingredients:
Rawa(semolina)-2 cups
Curd-1 cup
Sugar-1 and 1/4 th cup
Vegetable oil-1/2 cup
Milk(boiled and cooled)-3/4 th cup
Tuti futi-1 cup
Maida for dusting as required.
Vanilla essence-2 tsp
Baking powder-1 tsp
Baking soda-1/2 tsp
Salt for baking
Hand whisk for stirring
Strainer for sieving rawa.
Method:
Powder sugar and keep aside. Powdered sugar gets easily dissolved in the batter or else you can add sugar as it is, but you will need to whisk it more for dissolving completely.
Grind rawa in the mixer to make it super fine so that your cake texture comes out very nice, fine. You can skip this procedure and use direct rawa but rawa used should be very fine, not the big one which you use for upma. I always bring big rawa, so grinding it in mixer solves your problem.
In a bowl add curd, whisk for 2 mins. Add powdered sugar and whisk again. Then add oil and whisk properly here at this stage. You will find your oil floating, but whisk till oil gets mixed up properly.
Now add powdered rawa little by little by placing a strainer so that air is formed in your batter and stir well so that you don't get lumps. Finish off all your powdered rawa and stir very well.
Add 1/2 cup milk first and stir well.
Close this mixture with a lid and keep aside for 30 minutes.
In meanwhile preheat your baking utensil. Put salt at the base, then keep a stand. Close with a perfectly fitting lid and keep a heavy stone on top of the lid and let it heat on medium flame.
Dust your tuti futi with little amount of maida.
After 30 minutes, add tutifuti, vanilla essence, baking powder, baking soda and remaining milk and whisk slowly so that the air penetrated inside don't go away. This is required to make your cake spongy.
Grease the baking tin with oil and dust with little amount of maida. Pour your batter and place your baking tin carefully in the preheated vessel, close with lid. Keep flame low to medium. Place a stone on lid. Bake undisturbed for 40 minutes.
Then check with knife. Off the flame. And keep inside the vessel for more 15 minutes.
Then remove and let it cool outside.
Then overturn updside down with the help of a plate.
Cut and serve your yummy tutifuti rawa cake.
Thank you for reading my post. Please leave a comment on how did u feel my post, by clicking on the 'enter your comment' section.
If you have any queries on my post, please feel free to ask and I shall respond to you in 24 hours period
Comments
Post a Comment
Thank you for leaving your comment on my blog post. Your comments hold lot of value to my blog.
If you have any other queries, feel free to ask and they shall be
answered as earliest as possible.