Whole wheat flour (atta) – 150g (1¼ cup)
Jaggery powder – 100g (½ cup)
Fresh curd – 120g (½ cup)
Milk – 60ml (¼ cup)
Oil – 60ml (¼ cup)
Baking powder – 1 tsp
Baking soda – ½ tsp
Vanilla essence – 1 tsp
Salt – 1 pinch
Instructions
1. Prepare the tin
Grease and line a 6×7 inch cake tin with butter paper.
Preheat the oven to 170°C for 10 minutes.
2. Prepare wet mixture
In a bowl, combine curd and jaggery powder, whisking until well blended.
Add oil, milk, and vanilla essence, mixing thoroughly.
3. Add dry ingredients
Sift together the atta, baking powder, baking soda, and salt.
Gently fold this mixture into the wet ingredients.
Avoid overmixing the batter.
4. Bake
Pour the batter into the prepared tin and tap it gently.
Bake at 170°C for 38 minutes.