Skip to main content

Eggless Bansi Rava Cake /Diet Friendly Recipe - 25 / #100dietrecipes

                                                       Merry Christmas to all my friends :)

Looking for a healthy and guilt free cake to enjoy this Christmas festival. Well, then this is the one ! This cake is easy to bake, healthy, eggless and butterless too. In my diet friendly series, here comes my diet friendly cake to celebrate Christmas and New year without guilt. This is prepared using wheat flour, bansi rava and demerara sugar and baked for about 35 minutes in a preheated oven at 180 degree C. Controlling sweets and cakes craving is the worst part in dieting but when it is prepared using healthy ingredients, why need to worry ? Just munch couple of pieces of this cake and enjoy dieting to get a perfect shape.

Ingredients :

1 1/2 Cups Bansi Rava
1 Cup Wheat Flour 
1 Cup Demerara sugar 
1 1/2 Tsp Baking powder 
A pinch of Salt 
1 Cup Milk 
1 Cup Curd 
1/2 Cup Olive oil

Method :

Mix bansi rava and wheat flour along with a baking powder and salt .Keep aside.

Take milk  in a bowl and add curd followed by oil and sugar.

Mix well and add it to the dry ingredients.

Fold the mixture nicely and transfer it to a greased tin.

Bake it for 35 minutes at 180 degree C in a pre - heated oven or till the wooden skewers or tooth pick or knife comes out clean.

Once done, remove from the oven and cool it completely.

Cut in to desired shape and store it in an air tight container.

Serve it along with a cup of green tea.


  1. What a texture .Great for people who want to avoid plain flour.

  2. Just love the texture of the cake... wondering how this rava is different from our normal rava...


Post a Comment

Popular posts from this blog

Potato & Peas Fry / Urulai kizhangu Patani Varuval

Most of you aware that I am posting my brother's favorite recipes for a week for Raksha Bandan and celebration time comes to an end today. 

Check out my previous special posts...

Vendakai Poriyal / Okra Stir fry

Bitter gourd Roast 

Badam Flavored Fruit Salad

Radish Sambhar

Pavakai Chips / Bitter gourd Chips

Garlic Chutney

Vadai Curd Kuzhambu

Wheat Bread Jamun 
Potato and Peas fry is a spicy curry which is served with rice varieties like lemon rice, tamarind rice and it also goes well with sambhar, rasam and curd. Dried peas can also be used in this recipe but it has to be soaked over night and pressure cooked for 4-5 whistles before adding to the curry. 

Ingredients :
2 Big Potatoes1/4 Cup Peas2  Onions1 tomato11/2 tbsp Kuzhambu Milagai Thool ( Chilli powder + Coriander powder )1/4 Turmeric powderSalt to taste2-3 Tbsp OilCoriander leaves for garnishingMethod :
Cut potatoes and pressure cook it for 3 whistles or cook it for 7-10 minutes in a microwave.Peel the skin and keep aside.Heat 2 tbsp oi…

Sankara Meen Kuzhambu / Red Snapper Fish Curry

Tangy and aromatic flavor of the curry along with a delicious taste of fish, when served with hot rice gives a joyous feeling for a FISH LOVER like me ;) This four letter word makes me drool any time and love it in any form of cuisine.
Generally Meen Kuzhambu is served with hot rice but it tastes more delicious and yummy when served with Hot steaming Idlis for the next day. The more the time, fish swims in the curry, the taste increases. Flavor of the Fish gets blend well with the curry and enhances the taste and aroma, when served it for the next day. 
Sankara fish has its unique taste and flavor and personally, I feel it gives delicious taste when prepared as kuzhambu than fry. Even few Restaurants started serving "Nethi Vacha meen Kuzhambu and Idli" in their menu.  

Are you a Fish Lover ?? Then get ready to Drool ;)

Ingredients :

1/2 Kg Sankara Fish / Red Snapper Fish, Cleaned and Washed2 Big Onions, Finely chopped2 Medium sized Tomatoes, Finely Chopped3 Green chillies, sliced

Ekadesi Kali

Happy Ekadesi Friends!

Vaikunta Ekadesi  is celebrated every year in the month of December or January and particularly on the 11th waxing moon that falls in the Margazhi month. Early morning of this day “the gate to Lord Vishnu 's inner Sanctum” is opened and in tamil we used to call it as “sorga vassal”. And according to our family culture, we used to fast on this  particular day by taking only tiffin items ( No rice allowed). Along with that, Kali is made as offering for god. And the next day of ekadesi is called as Dhuvadesi, on which fast is broken with the preparation of rice and curry with 21 vegetables. My mom prepares karakuzhambu with 21 veggies and according to my in laws place we prepare sambhar with 21 veggies. 
Ekadesi Kali….

Ingredients : ½ Cup Rice2 Cups Water¼ Cup Jaggery grated2 Elachi2 Tbsp Coconut grated or Chopped2 Tsp Ghee

Method :
Wash rice and dry roast in a pan till it turns crispy.Remove, cool it for 10 minutes and grind it little coarsely.Meanwhile, Add 2 tbsp …