Story by Mrs. Soumya Madaiah, Home Maker, Coorg

I grew up in the rainy district of Coorg and was bought up in a typical Kodava family. My Grandma was famous in town for her baking skills. Grandma baked her own fresh breads and delicious cakes, which were crunchy on the outside and fluffy and soft on the inside. This was a weekly ritual.

It was picture perfect – kids in the veranda, indulging in grandma’s special bakes and a hot cup of coffee, with the rain coming down incessantly.

Another speciality was a jar of fresh jam that grandma made every Saturday, which was relished and rationed out every day. The jam and the memories are both cherished to this day!

The legacy continued with my mother being equally good at baking. It did not go beyond her at that time, since I preferred the outdoors with my Dad at the estates, rather than baking indoors with my mother. Over the years, my husband and kids enjoyed my mother’s baked delicacies. I began to realise that maybe I should give it a shot too, but lacked the motivation. One day my daughter discovered an old dusty diary, which I had never seen before. It was a treasure chest of amazing, traditional recipes written by my grandmother. This diary was my motivation to venture into baking. Thus the legacy continued magically to the third generation, which gives me an immense feeling of pride.

Today, memories are relived as I see my daughter relish my baked specialties with a serving of fresh jam, sitting in the veranda with a hot cup of coffee. I am sharing with you our family recipe of Chocolate cake made from millets.

Recipe for Millet Chocolate Cake

Ingredients

  • GrainStories white millet flour – 1 cup
  • Cocoa powder – 4 tbsp
  • Baking powder – 1 tsp
  • Milk – ½ cup
  • Yogurt – ½ cup
  • GrainStories jaggery powder – 1 cup
  • Melted butter – 4 tbsp
  • Vanilla essence – ½ tsp

Directions

  1. Sieve flour, cocoa powder and baking powder together in a bowl.
  2. In another bowl, combine milk, yogurt, sugar, butter, and vanilla essence. Mix well.
  3. Now add the sifted flour-cocoa mix to the bowl with the liquid mixture (refer to step two). Mix well until the batter has a dropping consistency.
  4. Grease a cake tray with butter on all sides.
  5. Dust some flour evenly on all sides. Shake and tap the pan to remove excess flour.
  6. Preheat the oven.
  7. Pour the batter into the tray and bake at 180° C/ 360° F for 25-30 minutes.
  8. Remove from oven and allow the cake to cool.

Enjoy freshly home-baked millet chocolate cake.

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