Sattu cake

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.