Would you like to try? (Photo: Shalini Rajani/ designed by Abhishek Mitra)
Today’s recipe is an extension of hope and cheer I am trying to spread with my Crazy Kadchi family members from 18 countries across the world. I am less anxious when I bake. And while I am also teaching a lot of complementary things on fermentation and sourdough in my workshop, I have the liberty to do more with the sourdough discard I am left with. My love for millets and other traditional grains find its way through these recipe trails.
This eggless Kodo millet cake is very simple if you have the sourdough discard handy. Because cake is going to be a weekly thing in my family now, I decided to stay away from baking powder, baking soda and processed sugars. I used rock sugar (mishri) instead of white sugar and cold-pressed coconut oil instead of refined oils and traditional Paigambari wheat flour instead of refined flour (maida). And to top it all, the goodness of Kodo Millet flour (freshly ground at home) gave it a perfect volume, mass and texture.
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