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Buckwheat Coffee and Ginger Cake
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Buckwheat Coffee and Ginger Cake

Kuttu (buckwheat)ModernInternationalSweetFlour (atta)VegetarianContains dairyContains nuts

Prep 45 min · Cook 40 min · Serves 4

Make

Ingredients

  • buckwheat flour — 1 cup
  • oil or butter — 25 g
  • flax seed powder — 2 tbsp (soaked)
  • coffee powder — 1 tsp (or 1 tbsp cocoa powder)
  • apple cider vinegar — 1 tbsp
  • ginger paste — 1 tsp
  • baking powder — 1 tsp
  • nuts (almonds, cashews, walnuts) — 1/2 cup
  • gur (jaggery) — 1/2 cup
  • chopped dry fruits (dates, raisins, figs) — 1/2 cup
  • salt (a pinch)
  • warm water — 1/2 cup
  • dark chocolate (optional, chopped, for the top)

Method

  1. Combine all the ingredients into a thick batter, adding a little more water if it is too stiff.
  2. Oil a baking dish and pour in the batter. Scatter chopped dark chocolate over the top if you like.
  3. Bake at 180 C for about 40 minutes, until the crust is firm and brown; the inside stays soft and moist.

Fresh atta: grind small, use soon

  • Millets keep for months as whole grain; flour is best ground as it is needed, because it turns rancid. (FAO, Sorghum and millets in human nutrition (1995))
  • Bajra changes fastest: its grain stores for months, but its milled flour has a very short shelf life. (ICAR-IIMR scientists, Food Chemistry Advances (2023) (DOI 10.1016/j.focha.2023.100190))
  • In an Indian study, untreated bajra flour stayed within the quality limit only about 2 days at room temperature. (ICAR-IARI, Indian Journal of Agricultural Sciences (2016))
  • Ragi flour keeps better than foxtail, barnyard or bajra flour (it carries less fat). (Planta (2024), review)
  • Keep atta closed and cool: bajra flour kept best in polythene and worst in gunny sacks; grains should be dry and in airtight containers. (Chaudhary & Kapoor, J Sci Food Agric (1984); ICMR-NIN Dietary Guidelines (2024) (DOI 10.1002/jsfa.2740351113))
  • Going off shows first as smell and taste — sour, musty or dusty, then bitter. (Lai & Varriano-Marston, Cereal Chemistry (1980))

So: buy the grain, grind a week’s worth at a time — less for bajra in summer.

Recipe by O P S Rao · Recipe from FSSAI Eat Right India, Indi-Genius Food Challenge recipes, PDF pp. 96-97 (printed p. 89 on the photo page; the recipe page is unnumbered), written in our own words.