Prepare a 6.5 inches X 4.5 inches cake tin by placing a parchment paper and brushing it with oil. Set it aside.

Place a sieve over a mixing bowl.To a sieve add ½ cup wheat flour, ½ cup finger millet flour, 2 tablespoon cocoa powder, ½ teaspoon baking powder, ¼ teaspoon baking soda and ⅛ teaspoon salt.

Sieve it well and discard the remains.

Give a quick mix and set it aside.

To another mixing bowl add ¼ cup oil along with ½ cup jaggery powder.

Whisk it well.

Add ¼ cup thick curd.

Whisk it well until creamy.

Now add in the sieved flour mix.

Start mixing, halfway through add ¾ cup milk and ½ teaspoon vanilla essence.

Whisk to a make a batter.

The batter should be thick and flowing like this.

Transfer the batter to the cake tin, tap twice to remove air bubbles if any.

Bake in pre-heated oven at 180 deg C for 25-30 minutes or until a toothpick inserted in the middle comes out clean or with cake crumbs.

Once done leave the cake in the tin for 10 minutes then scrape the sides and invert to de-mold. Cool down the cake completely then cut into squares.

Soft tasty ragi cake is ready!

Store in a clean dry container.