The nutritional benefits of Ragi or Nachni (Finger Millet) are manifold. It is a staple diet for many people in villages of Maharashtra and South India. The world over, ragi is mostly found in Africa and Asia.
Ragi is a good source of calcium and iron. It is a good food supplement for children and helps in increasing their immune system. It is a good source of fiber and hence is diabetic friendly. It is also beneficial for people looking to lose weight.
There are various dishes made with ragi such as ragi roti, ragi puri, ragi dosa, ragi balls or ragi mudde, ragi biscuits, ragi papad, ragi porridge. I have also made sukhadi with ragi and other flours-multi grain sukhadi. I used to make porridge using ragi flour and give it to my son when he was a toddler. I also make rotis from it and always try to include it in our diet.
I often make this ragi and chocolate cake. It is very healthy and can be made with the regularly available ingredients. The color and taste of ragi are hidden by cocoa powder. It is thus enjoyed by kids. Adults also love it. During celebrations, I decorate the cake with chocolate sauce. This time I added a banana for additional flavor. The cake came out very well. It was moist and soft. For an eggless cake, adding banana increases its softness. The cake remains moist and fluffy.
My son takes it in his lunch box or likes to have it for a mini snack between meals.
Enjoy baking this healthy cake and enjoy it either plain or with a frosting of your choice. It goes very well with a cup of hot tea or coffee.
Eggless Ragi Chocolate Banana Cake/ Eggless Finger Millet Chocolate Banana Cake
- 1 cup whole wheat flour
- 1/2 cup finger millet flour ragi
- 3/4 cup raw sugar or white sugar
- 2 tbsp cocoa powder
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/8 tsp salt a pinch
- 3/4 cup greek yogurt thick yougurt. I use the store brought thick yogurt
- 1/4 cup milk
- 1/4 cup oil any refined flavorless oil. I have used canola oil
- 1 tsp vanilla essence
- 2 tsp honey
- 1 banana ripe
- 1 tsp oil or butter for greasing the pan
- 1 tbsp maida for dusting pan
Sift all the dry ingredients three to four times in sieve. (Whole wheat flour, finger millet-ragi flour, cocoa powder, baking soda, baking powder, salt).
Mash the ripe banana with a potato masher in a bowl.
Add milk, thick curd, oil, vanilla essence, and honey.
Add the raw sugar.
Mix them well till the sugar dissolves.
Gradually add the sifted dry ingredients to wet ingredients in two batches.
Mix it slowly. There should be no lumps. The batter is ready.
Pour the cake batter in the greased and dusted pan. (I have used 8.5" x 6.5" rectangle cake tin). Tap it three to four times.
Bake it for 35-40 minutes in a preheated oven @ 180 C.
Remove tine from oven, cool and place the tin upside down and unmould the cake.
Cut into pieces and serve.