Ingredients
Beetroot (finely grated): ½ cup
Multigrain flour: ½ cup
Cooking oil: ¼ cup
Powdered sugar: ¼ cup
Vanilla essence: ¼ tsp
Baking powder: 1 tsp
Baking soda: ½ tsp
Curd: 2 tsp
Milk: 3 tsp
Preparation
- Sieve multigrain flour, baking powder, baking soda and keep aside.
- Take a mixing bowl add cooking oil, powdered sugar and mix.
- Add vanilla essence, beetroot and mix.
- Now add dry ingredients and mix it.
- Add curd, mix. Now add milk and mix again.
- Grease a baking tray with butter or line it with a butter paper and pour the cake batter.
- Tap it lightly so that batter will spread evenly.
- Pre heat microwave at 180° and bake for 50 minutes.
- Once done, remove form microwave and cool completely on a wire rack before cutting.
- Should be consumed within 2 or 3 days.
Notes
- Grated carrot can be used instead of beetroot or mixture of both can also be used.
- Maida or wheat flour can be used instead of multigrain flour.
- All ingredients should be at room temperature.
- Baking time may vary from oven to oven.
- Use fresh ingredients for best results.
