Delicious suji rava cake recipe in otg oven

This recipe provides a detailed method for making a delicious eggless Suji Rava Cake recipe in otg oven that is perfect for a light dessert or to pair with tea.

With extreme care to detail and professional baking knowledge, it elevates the traditional Suji Rava cake. We will go over every step, ingredient selection, and expert advice for getting an outstanding OTG oven bake.

Suji Rava Cake, or Semolina Cake, is a delicious Indian dessert for any occasion. Made with roasted rava (semolina) for a nutty flavor, this eggless cake is surprisingly moist and flavorful.

The addition of yogurt and milk keeps it tender while baking in an OTG oven ensuring a perfect golden brown finish.

Simple to prepare and customizable with nuts, fruits, or different flavorings, Suji Rava Cake is a delightful treat that caters to both taste and dietary preferences.

About OTG :

An OTG oven, standing for Oven, Toaster, or Griller, is a countertop appliance that offers a variety of cooking functions in a single unit.

It’s a versatile option for small kitchens or those who want to save space without compromising on functionality.

Here’s a breakdown of what an OTG oven can do:

Baking: OTG ovens are perfect for baking cakes, cookies, breads, pastries, and more. They come with heating elements on the top and bottom, ensuring even heat distribution for consistent baking results.

Toasting: The toaster function allows you to quickly brown bread slices to your desired level of crispness.

Grilling: The grill function uses a heating element at the top to simulate grilling, perfect for searing meats, vegetables, and sandwiches.

OTG ovens come in various sizes and capacities. They typically range from small, countertop models to slightly larger options that can accommodate a whole chicken.

When choosing an OTG oven, consider your counter space limitations and the types of dishes you plan to cook most often.

Suji rava cake recipe in OTG oven

Ingredients :

Dry:

• 1 cup sooji/rava(semolina ), preferably finely ground
• ,¾ cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon cardamom powder (or a mix of cardamom, nutmeg, and cloves for a warm spice blend

Wet:

• 1 cup granulated sugar
• ½ cup unsalted butter melted and cooled slightly
• 1 ½ cups milk (whole milk for richness, low-fat for a lighter option)
• ½ cup plain yogurt (full-fat for added moisture, low-fat for a lighter option)
• 1 teaspoon vanilla extract (or other preferred flavoring, like almond or rose water)

Optional:

• ½ cup chopped nuts (almonds, pistachios, or a mix)
• ½ cup dried fruits (raisins, cranberries, or chopped dates)

Equipment:

• Mixing bowls (2)
• Whisk
• Electric mixer (optional, but helpful for a smooth batter)
• OTG oven
• Baking pan (8-inch round or square pan works well)
• Parchment paper
• Toothpick (for testing doneness)

Step-by-step preparation:

• Preheat the Oven: Set your OTG to 180°C (350°F) for at least 15 minutes to ensure even baking.
• Prepare the Pan: Generously grease the bottom and sides of your cake pan with ghee or butter. or place a butter paper it is easy to remove the cake easily.
• Dry Ingredients: In a large bowl, whisk together the sooji/rava, flour, baking powder, baking soda, salt, and cardamom powder. This ensures even distribution of the leavening agents.
• Creaming (Optional): In a separate bowl, using an electric mixer (or by hand), cream together the sugar and melted ghee/oil until light and fluffy. This step incorporates air into the batter for a lighter cake.
• Small Tip: Sifting adds air to the dry ingredients, resulting in a lighter and fluffier cake.
• Wet Ingredients: In another bowl, whisk together the milk, melted ghee/butter, and rose water (if using). Make sure the batter is smooth and free of any lumps.
• Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing continuously with a whisk or electric mixer on low speed. Make sure the batter is smooth and free of any lumps.
• Folding (Optional): If using chopped nuts, gently fold them into the batter using a spatula. Avoid overmixing as this may result in a dense cake.
• Pour and Bake: Evenly pour the batter into the ready baking pan. To get rid of any air bubbles, lightly tap the pan on the counter.
• Bake: For 40 to 45 minutes, or until a toothpick inserted into the center comes out clean, place the pan in the preheated oven.
• Small Tip: Rotate the pan halfway through baking for even browning.
• Cool and Dust: Once baked, remove the pan from the oven and let the cake cool completely on a wire rack before slicing and serving. Dust with icing sugar for an elegant touch (optional).

Additional Tips :

• Texture Tweaks: For a denser cake, use less milk (1 ¼ cup). For a lighter cake, use buttermilk instead of plain yogurt.
• Flavor Variations: Experiment with different flavorings like orange zest, saffron strands, or a sprinkle of cocoa powder in the dry ingredients.
• Frosting Fancy: Dust the cooled cake with powdered sugar or drizzle with a simple syrup made with sugar and water. Top it off with fresh fruit, whipped cream, or your favorite frosting recipe.
• For a richer flavor: Substitute half of the all-purpose flour with almond flour.
• Fruity Twist: Add ½ cup chopped dried fruits like raisins, cranberries, or chopped dried figs to the batter for a delightful variation.

• Frosting Fun: For a decadent dessert, frost the cooled cake with your favorite frosting or whipped cream.
• Roast your Rava: Roasting the semolina for a few minutes in a dry pan over low heat enhances its nutty flavor. To avoid burning it, be sure to monitor it carefully.
• Freshly Ground Cardamom: Using freshly ground cardamom powder makes a world of difference in the final aroma and taste. Over time, pre-ground spices tend to lose their effectiveness.
• Milk Options: Whole milk adds richness to the cake. You can substitute with low-fat milk, but the cake will be slightly lighter in texture.

• Yogurt Choice: Use plain yogurt/curd with no added flavors or sweeteners.
• Oven Variations: OTG ovens can vary in heat distribution. If the top browns too quickly, loosely cover the cake with aluminum foil for the last 10 minutes of baking.
• Leftovers: Store leftover cake in an airtight container at room temperature for up to 2 days.

Simple and  best suji rava cake recipe in otg oven :

• Whip up a delicious Suji Rava Cake in your OTG oven with this easy recipe! Combine roasted rava, flour, baking powder, and spices.
• Cream sugar and melted butter, then whisk in yogurt, milk, and vanilla.
• Mix the wet components with the dry ingredients gently. Pour batter into a greased and lined pan. Bake at 180°C (350°F) for 35-40 minutes.
• Enjoy this moist and flavorful cake plain or add nuts, fruits, or your favorite frosting!

Iyengar bakery-style suji rava cake recipe in otg oven :

• Recreate the magic of Iyengar bakeries in your kitchen with this simple Suji Rava Cake recipe for your OTG oven!
• Whisk together roasted rava, flour, baking powder, and a touch of cardamom powder. Cream sugar and melted butter until fluffy.
• In a separate bowl, combine yogurt, milk, and vanilla extract. Gradually add the wet ingredients to the dry, mixing gently until just combined.
• Don’t overmix! Pour the batter into a greased and lined pan.
• Bake at 180°C (350°F) for 35-40 minutes, or until a toothpick inserted comes out clean.
• This eggless cake boasts the classic Iyengar bakery texture – moist, light, and bursting with subtle flavors. Enjoy it plain or dusted with powdered sugar for a touch of nostalgia.

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