MEDHU VADAI RECIPE (WITH VIDEO) | ULUNDU VADAI BATTER IN MIXIE

 

I have already posted urad dal vada with pepper  in mixie. In that post I have mentioned the different methods used to shape vadas. By seeing that post many of my reader friends mailed & asked me to post a video on how to grind the vada batter using mixie & how to shape vada using a sheet and some easy tips to identify the consistency of batter. I was hesitant in the beginning whether I could do this and I wanted somebody to help me taking the video.

 

Recently my in-laws visited my place and with the help of my MIL I took this video by keeping beginners in mind. The batter yield will not be good when we grind in mixie as compared to grinder. But I am sure you’ll get the taste & crispness equal to grinder batter. Please bear the mistakes in this video as this is my first attempt. I hope I can do it better in future & update here. I am also a beginner and Iam still in the learning and experimenting phase. Most of us miss the batter consistency adding more water. So I have tried to give the exact water quantity I used . The quantity of water slightly differs as per the quality of urad dal. So keep this video as reference and adjust the water quantity. I have also given some tips in the “Note” section to adjust the consistency of batter if it is watery. Experts, do share your tips in the comments section.

Recently I had vada for breakfast in Adayar Ananda Bhavan restaurant (A2B). I found jeera, pepper corns, onions and curry leaves. So I too started making in that way as my husband loves pepper more than onions. Here I have mentioned pepper & jeera in the ingredients list. For poojas & festivals we add only pepper. Add onions alone or both onion & pepper as per your wish. But remember to add onions just before frying vada else onions will leave water and make the batter watery.

 

Always keep the batter refrigerated till use. No problem if one or two tsp of water goes extra. Batter will thicken if u refrigerate it. If you find the batter too watery, add few tsp of rice flour to make it thick & to make a proper shaped vada. But you should serve it hot . Otherwise vadas won’t be crispy in room temperature. Also if you add less water to grind the batter, vada will be hard. If you add the correct water & grind the batter , vadai will stay crispy even after it cools down. Vada won’t drink much of oil if the batter is right. My MIL used to add a tsp of toor dal while soaking urad dal to avoid oil absorption.

 

Beginners can follow this method. Some people soak little raw rice along with urad dal or add a tsp of rice flour to the batter. All these are not necessary if you grind the batter in right consistency.

Ok friends, let me know your comments if you try this method. Good luck.

Don't forget to check out my latest post with video about medhu vadai recipe using grinder

Do check out my mixed vegetable vada if interested. 

 

 

Medhu vadai / Urad dal vada batter in Mixie

Let check how to make Medhu vadai / Urad dal vada batter in Mixie

 

Cuisine: Indian

Category: Snacks

Serves: 10

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml White round urad dal – 1 cup Green chillies – 2 nos Ginger – 1 inch piece (chopped) Water – 1/3 cup + 1 tsp (adjust as per the quality of urad dal , start with 1/4 cup of water & increase gradually) Rice flour - 1 tsp To mix in the batter Small onion/ Big onion – 15 nos / 2 nos Curry leaves – Few Pepper corns – 1 tsp Jeera – 1/4 tsp Asafetida / Hing – 2-3 generous pinches Salt - as needed

HOW TO MAKE MEDHU VADAI

1. Wash and soak urad dal for 1 hour minimum. Refrigerate it.
2. Drain all the water and reserve in a bowl.
3. Take a big mixie jar and grind the chilli, ginger coarsely without salt, water.
4. Add the soaked urad dal and grind to the maximum without adding water by wiping the sides.
5. Add 1/4 cup of water and grind again. If needed add more water in tbsp or tsp.
6. Make a thick, smooth, fluffy paste and collect in a bowl.  Add rice flour and beat the batter well.
7. Lastly add the chopped onion, curry leaves, hing, pepper, cumin and salt. Mix well.
8. Heat oil and fry the vada in both the sides till golden in color.
9. Remove and serve hot with coconut chutney and sambar !

METHOD - STEP BY STEP PICTURES

Wash and soak urad dal for 1 hour to 4 hours (maximum) and keep it inside the fridge( refrigerator). After soaking, drain all the water completely and keep in a bowl. Use this water for grinding the batter. Choose a bigger sized mixie jar to hold the urad dal batter. ( jar should be double the size of batter). First grind the green chillies, ginger piece without salt. Grind it coarsely without adding water. Drain the ice water from soaked urad dal. Reserve it for grinding. Then add the urad dal without water and grind for few seconds till it becomes a coarse paste. Now add 1/4 cup of ice water and grind for a minute till smooth. Open the jar , wipe the sides & check the batter. . If it is slightly coarse, add 1 more tsp of water. ( Always add in tsp or tbsp further). Again grind & check the consistency. Batter should be thick, fluffy and smooth. When you drop the batter, it will slide slowly & it will form a stiff peak. One more tip is, drop a small quantity of batter in a bowl of water. It will float on top. Remove the batter to a bowl. Add some water to the jar, run the mixie once. Use this water for dipping your hands while you shape vada. Refrigerate the batter If you fry later. If making vada immediately, add 1/2 tbsp of rice flour and beat the batter well for 5 minutes. Just before frying vadas , add the finely chopped onions , curry leaves and whole pepper corns & 1/2 tsp of jeera, salt. Mix well. Dip your fingers in the urad dal washed water , shape the vadas . Deep fry on both the sides till onion turns golden brown , remove , drain in a tissue paper & enjoy eating hot as evening snack with coffee !

NOTE

Do not add salt while grinding the vada batter. Add salt, onion just before frying else it will make the batter watery. 1/4 cup is the minimum quantity of water needed to grind the batter. It differs based on the urad dal. But after adding 1/3 cup, add water in tsp and check the batter every now & then. Please don’t add too much of water. If you add more water, vada will drink more oil. To avoid oil absorption, you can add 1/2 tsp of toor dal along with urad dal while soaking. The quantity of batter may not be more as you get in grinder. In grinder, we get batter for 25 medium sized vadas. In mixie, you can make 10 to 12 vadas. Vada will absorb more oil if u deep fry in low heat oil.Heat of the oil should be right. It should not be smoky. If u deep fry when the oil is too hot , vada will brown quickly but the inside portion will not be cooked. For proper cooking, always check the heat of oil by dropping a bit of batter. If it rises immediately, oil is in the correct temperature. Adjust the flame to high and medium high while deep frying. Deep fry in medium low flame for long time to get crispier vadas. For onion vada, you should remove the vada when the onions turn golden brown. For pepper vada, remove it when the sound ceases & turns golden brown. Shaping of vada comes only by practice. Start using a sheet or ladle for shaping. Then you can make it directly using your hands. Don't forget to check out my latest post with video about medhu vadai recipe using grinder

Enjoy eating hot with coffee or tea !!

Don't forget to check out my latest post with video about medhu vadai recipe using grinder

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CHETTINAD BRINJAL KOSUMALLI | SIDE DISH FOR IDIYAPPAM , IDLI

I tried this brinjal kosumalli recipe from kumudham supplementary book. It is a good side dish for idiyappam , idli & dosa. It is one of the traditional Chettinad recipes. We relished with idli rava idlis. It was very tasty. My husband is not fond of brinjal recipes but he loved this kosamalli a lot.    . Ok, Lets see how to make Chettinad special Kathirikai Kosumalli recipe with step by step pictures.

INGREDIENTS

Brinjal – 4 nos Potato – 1 no Tomato – 2 nos Small onion – 20 nos Tamarind – Berry size Green chillies – 4 - 6 nos To temper Mustard seeds – 1/2 tsp Urad dal – 1 tsp Curry leaves – few Red chillies – 2 nos To garnish Coriander leaves - few

METHOD

Slit brinjal into 4 pieces & cut the potato into two pieces. Pressure cook brinjal & potato for 2 whistles. Reserve the cooked water. Remove the skin of brinjal & potato and mash them well. Soak tamarind in warm water & take the extract. Set aside. In a kadai , temper mustard seeds , urad dal , red chillies & curry leaves.Then saute onions , green chillies & tomato pieces. Saute for few minutes. Add the drained water from the vegetables & allow it to boil.. Now add the mashed vegetables & tamarind extract.Allow it to boil for few minutes.This gravy should be slightly watery.Garnish with plenty of coriander leaves.

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Eggless Chocolate Cupcake Recipe Without Butter, Condensed Milk - Best Vegan Chocolate Cupcake

 

Recently my friend Gayathri gave me “Hershey’s classic recipes” cookbook. I tried this eggless chocolate cupcake without butter, condensed milk from the book. It turned out awesome. I couldn’t believe it is eggless, butter less cake without any milk products. Its a vegan cupcake recipe. It was so soft and moist.

 

I would say this is the best eggless chocolate cupcake I have ever tasted. We all loved it and it was a big hit in my home. Thank you so much Gayu for the book. The best thing is there is no butter, milk & curd. Instead I have used little vinegar & cooking oil. Try this cake, you’ll love it for sure.  It’s a best recipe for beginners to try. You can make this cake without oven in a pressure cooker or in a kadai too. 

 

Eggless chocolate cupcake recipe without condensed milk

Eggless chocolate cupcakes without butter, condensed milk. Its a vegan cupcake

 

Cuisine: Indian

Category: Baking

Serves: 6

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 200ml All purpose flour / Maida – 3/4 cup Sugar – 1/2 cup +2 tbsp (for more sweetness, else 1/2 cup will do) Cocoa powder – 2 tbsp Baking powder – 1/2 tsp Cooking soda – A small pinch ( do not add more than a pinch) Salt – 1/4 tsp Water – 1/2 cup + (2 tbsp - optional) Cooking oil – 3 tbsp White vinegar/Colorless vinegar – 1.5 tsp Vanilla essence – 1/2 tsp

HOW TO MAKE EGGLESS CHOCOLATE CUPCAKES

1. Powder 1/2 cup of sugar and set aside.
2. In a wide bowl sieve the flour , sugar , cocoa powder , baking powder , cooking soda & salt. \
3. In another bowl mix all the wet ingredients ( oil , vinegar , vanilla essence & water).
4. Add the dry ingredients little by little to the wet ingredients. Mix in the same direction. Batter should fall like a ribbon. Add little more water if necessary.
5. Line the muffin tray with muffin cups and fill 3/4th with batter.
6. Preheat the oven in 200c ( convection mode) & then bake the muffin in 200c for 12- 14 minutes.
7. Check with a tooth pick, if it comes out clean , cake is done. Let it cool completely , serve !!

  

HOW TO MAKE EGGLESS CHOCOLATE CUPCAKE - METHOD

Powder 1/2 cup of sugar and set aside. In a wide bowl sieve the flour , sugar , cocoa powder , baking powder , cooking soda & salt. In another bowl mix all the wet ingredients ( oil , vinegar , vanilla essence & water). Add the dry ingredients little by little to the wet ingredients. Blend well in the same direction. Batter should fall like a ribbon. Add little more water if necessary. Line the muffin tray with muffin cups and fill 3/4th with batter. Preheat the oven in 200c ( convection mode) & then bake the muffin in 200c for 12- 14 minutes. Check with a tooth pick, if it comes out clean , cake is done. Let it cool completely , serve !! To make in a pressure cooker : Spread 1 inch salt in the bottom of a wide pressure cooker. Place a small plate. Heat the salt in high flame for 5 minutes.  Place the cupcakes over the plate inside the cooker. Cover with a lid without gasket or any plate that should be air tight. Let it bake in low flame for 10 to 12 minutes. Open and check with toothpick. If not cooked, cook for 2 more minutes. Timings may vary based on the flame and cooker. Keep an eye !

 

NOTE

Time varies from 12- 14 minutes. Please adjust as per your oven. Use convection mode , 200c.. The batter should be of thick ribbon consistency. Add water to adjust it. No need to add milk or curd. The cake itself comes out really soft. U can try adding lemon juice instead of vinegar.

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DRUMSTICK SAMBAR | MURUNGAKKAI SAMBAR FOR RICE – TAMILNADU STYLE LUNCH RECIPES

This is my MIL’s method of making Tamilnadu style drumstick sambar/ murungakkai sambar for rice. My MIl’s sambar is very easy when compared with my mom’s version. There is no grinding job. A tsp of sambar powder is enough to make this yummy sambar. After many attempts , I got hooked to this measurement. I usually add my MIL’s home made sambar powder for this sambar but you can use store bought sambar powder too. My in-laws are here in my place. I made this sambar last week and it was tasting great. My in-laws loved it. Here I have given the measurements for 4 people.

 

U can either half the quantity for two people or make the same quantity and use it for lunch & dinner. This sambar can be converted to idli sambar by adding a powder which I have given in “notes” section. We usually do this with leftover sambar.

 

It tastes similar to hotel sambar. Do try this sambar & let me know your feedback friends.

Drumstick sambar / Murungakkai sambar recipe for rice

Drumstick sambar / Murungakkai sambar recipe for rice

 

Cuisine: Tamilnadu

Category: Side dish

Serves: 4

Prep time: 20 Minutes

Cook time: 20 Minutes

Total time: 40 Minutes

 

Chitra Ganapathy

INGREDIENTS

To pressure cook Toor dal – 1/3 cup Turmeric powder – 1/4 tsp Asafetida/hing – A pinch Cooking Oil – a drop Water – as needed To soak in water: Tamarind – Big gooseberry size To add in drumstick water Drumstick – 2 nos (medium sized) Sambar powder – 1 tsp Turmeric powder – 1/4 tsp Hing / asafetida – 2 pinches Salt – as needed Curry leaves - few To temper & saute Cooking oil - 1 tbsp Methi seeds – 1/4 tsp Mustard seeds – 1/2 tsp Red chilli– 2 (pinched) Green chilli – 2  Big onion – 1 no Curry leaves – few Coriander leaves – to garnish

How to make drumstick sambar

1. Wash and pressure cook toor dal adding hing, turmeric powder and a drop of oil in required water for 2 whistles in low flame. Mash and set aside.
2. Soak tamarind in warm water, take extract using 3 cups of water.
3. Add sambar powder, salt, turmeric powder, hing and curry leaves.
4. Cut drumstick into finger size pieces. Heat oil in a kadai. Add methi seeds, mustard seeds, chilli, onion and curry leaves.
5. Add drumstick pieces, some water, salt and cook well. Add tamarind extract.
6. Boil till raw smell goes off. Lastly add the cooked toor dal. Mix well.
7. Boil for few minutes, switch off the flame.
8. Garnish with coriander leaves. Enjoy with rice.

    

HOW TO MAKE DRUMSTICK SAMBAR FOR RICE - METHOD

Pressure cook toor dal adding turmeric powder, required water, hing and a drop of oil. Cook for 1 to 2 whistles in low flame. After the steam is released, open the lid, mash well and set aside. Soak tamarind in warm water and take the extract using 3 cups of water. To this extract add sambar  powder, salt,  turmeric powder, hing & raw curry leaves.. Cut the drumstick into finger size pieces. Slit them half the way. In a wide kadai  heat oil and add the methi seeds. When it starts to splutter add the mustard seeds and let it splutter completely. Then add the pinched red chilli, green chilli, sliced big onion and curry leaves. Saute well. Now add the tamarind extract & drumstick pieces. Cover and cook in medium flame. Allow it to boil till the drumstick is cooked well. To check if it is cooked, take a piece of drumstick, open & remove the seeds. If it comes out easily, it is done. Finally add the cooked and mashed dal, some water if needed and allow it to roll boil twice. Switch off the flame and garnish with coriander leaves. Add a tsp of ghee while serving. Mix with plain rice and enjoy !!

NOTE

How to convert this sambar to idli sambar For converting this sambar into idli sambar, add the below powder & allow it to boil. Add lots of coriander leaves & serve hot with idli, dosa. U can also saute & add small / big onions & one tomato to get additional flavour. For sambar powder: Methi seeds – 1/2 tsp Dhania – 1.5 tsp Chana dal –  2 tsp Red chilli – 2 nos Hing – A big pinch Method: Roast all the above ingredients in a drop of oil till you get a nice smell. Powder them nicely and add this to sambar. In a kadai, add a tsp of oil and saute the onions & tomatoes. Add 1/2 cup of water and cook them. Then add the sambar. Allow it boil. Garnish with coriander leaves & serve hot adding a tsp of ghee !!

Try this easy, yummy Murungakkai sambar for rice  and enjoy !

 

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Kaju Katli Recipe - Cashew burfi - Munthiri Cake With Video

How to make Kaju katli recipe at home with step by step photos, video and tips - Easy method of making cashew burfi. It is known as Munthiri cake in Tamil, Kaju barfi in Hindi. 

Kaju katli is my family’s favourite sweet recipe.Every time we used to buy it from AAB sweet shop Bangalore & Tamil nadu even though it is costly in price. So I wanted to make it perfect just like sweet shops and tried it many times during Diwali and other family occasions ;) Kaju katli recipe is a very simple Indian sweet with very less ingredients. I heard milk powder, saccharine or mawa/khoya is used in sweet shops to yield more in quantity.But I don't think it is necessary.Homemade kaju katli tastes way better and healthy as well.This was the first sweet I tried on my own ( without my MIL’s help) after my marriage for Sendhil & Raksha.

Long back I had posted this recipe without much details along with some other sweets & savouries during diwali. But I want to have a separate post for kaju katli in my blog with step by step pictures, video and some tips for easier understanding especially for beginners. I have tried this recipe several times and it comes out perfect. After I got the confidence of preparing kaju katli , I started making kaju lotus sweet which tastes very similar to kaju katli but it looks colourful. Both the sweets are very easy to prepare once you know the knack and tips for troubleshooting. So when you try this recipe , don’t forget to try kaju lotus. U’ll love it. For 1 cup of cashews, you can get 10 pieces using this recipe.

Check out my Easy Badam Cashew Burfi if interested !

I have updated this recipe with a full video for beginners reference. Hope you find it useful :) Please watch the video below !

Kaju Katli recipe

How to make Kaju katli - Diwali sweets recipes

Cuisine: Indian

Category: Sweet

Serves: 8-10 nos

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

1 cup = 250ml Cashew nuts – 1 cup Sugar – 1/2 cup Water – 1/4 cup Ghee – 1 tsp ( to grease the tray) Milk – 1-2 tsp (optional, only if needed)

METHOD

HOW TO POWDER CASHEWS Cashews should be dry. If u have kept in the refrigerator, bring it to room temperature by spreading them in a towel or paper to absorb all the water. OR Dry roast the cashews in a broad hot kadai in low flame without changing the color.Switch off the stove and put the cashews in the hot kadai for 10-15 mins till it becomes crisp & dry. I have followed both the methods & it works. Grind cashews to a fine powder. U can do this by two methods.One is :Run the mixie at low speed for short intervals , stir in between to get a fine powder. Repeat the same for 2-3 times till u get a nice powder. Make sure u do not over grind them . If over ground , cashews will leave oil & becomes a sticky paste.. Second method is : Run the mixie continuously for one minute till u get a fine powder. U should be careful . Do not grind for more time. Cashew will release oil and becomes a sticky paste. I have tried both the methods .. They work very well. U can try any. When u grind 1 cup of cashews u’ll get  2-3 tbsp more than 1 cup of powder. U can use the same quantity and proceed further. No need to measure 1 cup of powder. 1/2 cup of sugar would be enough. After grinding, sieve the cashew powder through a wire mesh. You will get very fine cashew powder. Grind the leftover coarse ones and mix with cashew powder. This is the basic method of making cashewnuts powder. Once you have this powder in hand, making kaju sweets is a breeze :) HOW TO PROCEED After grinding the cashews,set aside.Grease a plate with ghee & keep it ready. In a kadai , take 1/2 cup of sugar & add 1/4 cup of water just to cover the sugar. Allow it to boil till frothy. Switch off the flame. Check if it reaches one string consistency.ie.take a drop of syrup from the back of ladle and test it between your thumb & fore finger. When u release it , u’ll get a thin,uncut single string.( oru kambi padham) Now switch on the flame to low. Add the ground cashew powder & mix well till u get a whole mass.ie, Keep stirring until the mixture starts to leave the sides of the pan and becomes thick.  It takes maximum of 4-5 minutes in low to medium flame.Do not wait for the dough to become too thick like chapathi dough. It should be soft and sticky. Test the consistency by making a small ball from the dough using ghee greased fingers. U should be able to roll a soft, non sticky ball out of it. Transfer the mixture to the greased plate, spread the dough with a spoon, add a tsp of  ghee ( optional)  and leave it for 5  - 10 minutes. It will be hot but good enough to handle it. Grease your hands with little ghee & Knead well like chapathi dough.  Initially u’ll feel dry & hard but as u knead well, cashews release oil and becomes soft, smooth. ( If u have missed the right consistency, the mixture will become very hard & crumbly. In that case add 1 -2 tsp milk and start kneading. U’ll get a soft ball like this at the end. But adding milk reduces the shelf life of the sweet.Add milk only if u feel the dough is too hard to handle. Else add a tsp of ghee for kneading. ) In a plastic sheet or butter paper,grease it with ghee, roll the kneaded dough using a rolling pin. Trim the corners and cut them into the desired shapes. Please note color of cashew burfi may vary based on the purity of sugar. If the sugar is with more impurities, katli comes out in pale white like u see in the picture below. But its color improves the next day !  So try to use pure, white colored refined sugar :) It just melts in ur mouth. Enjoy !! Stays good for 2-3 days  if store in an air tight box without refrigeration.. Enjoy ! Trouble shooting tips  In case, you missed the right consistency and if the dough becomes crumbly and hard, just break them into pieces. Grind in a big mixie jar adding little water or milk and make a smooth paste. Transfer the mixture to the kadai and again cook it till you attain the correct stage.You can easily identify the right stage as you had experienced where you went wrong. So do it patiently and remove it at the right stage. Its always better to cook in low flame for safer side.

Note

Cashews should be completely dry before grinding.While powdering the cashews please be careful in running the mixie. Over doing it makes the cashews sticky & wet.U wont get the perfect smooth powder. One string consistency is very important. If sugar reaches more than one string consistency , katli will become hard. So as soon as the sugar syrup becomes slightly thick and frothy, switch off the flame.Check for one string and then continue. If the dough become hard, you have to add more milk to make it soft. Adding more than the required milk makes it wet & sticky.It reduces the shelf life of the sweet. So remove the dough at the right time.  U can check the consistency of dough by making a small ball out of it.The ball should be non-sticky.Suppose if u over mix the dough and if it becomes hard,no worries.Just keep the dough in a plate and let it warm.Add little milk to it and knead it well.It will become soft.Then u can roll it and make pieces as mentioned above.

  

Enjoy this kids favorite Kaju Katli for Diwali  & have a great celebration !!

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EGGLESS CHOCOLATE CAKE IN PRESSURE COOKER

I tried this cake from an old cookbook. I wanted to post an eggless chocolate cake in my blog but i couldn’t do it. Now i am so happy i did a cake in pressure cooker which is very easy for beginners and for people who don’t own a oven. I just followed the recipe i noted in my cookbook and the result was soft , moist & delicious tasting chocolate cake. 

I have not used oil/butter/ ghee in this recipe. But i used fresh cream & curd to bring the softness. Do try this cake. You’ll get it perfect for sure.You can also try this recipe in microwave oven ( use convection mode @ 180c) . This cake is apt for beginners.Kids would love this cake !!

Eggless chocolate cake in pressure cooker

How to make Eggless chocolate cake in pressure cooker

Cuisine: Indian

Category: Cake

Serves: 10 pieces

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS
1 cup - 250ml

PART - I All purpose flour/ Maida – 1 cup Baking powder – 3/4 tsp Cooking soda – 1/2 tsp Cocoa powder – 1.5 tbsp Salt –A pinch PART-II Sugar – 1/2 cup Fresh cream – 1/2 cup Thick Curd – 1/3 cup Milk – 1/4 cup Vanilla essence – 1/2 tsp

METHOD

Mix all the ingredients mentioned under Part - 1.Set aside. Powder the sugar nicely and add the other wet ingredients like curd , fresh cream & vanilla essence in the mixer and pulse in once or twice in low speed.All the ingredients will be mixed well. In a separate bowl take the wet ingredients and add the dry ingredients (PART-I) . mix well in the same direction. The consistency of batter should fall like a thick ribbon.If not add little more milk and mix well. Make sure consistency should be right. Now cover the bottom & sides of the vessel ( i used my aluminum baking pan) with a butter paper and pour the cake mixture into it. Pat it in the bottom of vessel for even spreading.U should fill the batter till half of the vessel because the cake will rise while it cooks..Again cover the top of the vessel with another butter paper tightly o avoid the vapour that goes inside the cake. Then take a big pressure cooker and add water in the base.Keep a plate inside( just as a stand for the vessel in which u bake ,i used mini idli plate here ). Now keep the vessel over the plate. If you are adding water ( if using salt,refer notes section),please add water till half of the size of vessel. If u add more water , the extra water may go into the vessel & the cake mixture will become watery. Do not put the weight valve , keep the flame high and allow the water boil till the full steam comes. Once the full pressure is reached , simmer the flame completely and allow it to cook for 20 minutes exactly without putting weight valve.During this time , steam will be coming out in low pressure. After 20 minutes switch off the flame & give a standing time till all the steam is released completely by itself. Please do not open till that time. It takes maximum of 20 minutes for all the steam to go by itself. Remove the vessel from the cooker and insert a knife or spoon. If it comes out clean ,your cake is done. Cut into pieces & enjoy !! Enjoy ! Note : You can bake the cake in a cooker by adding salt.For that,you should spread powdered salt in the base of cooker for 2 inches.Use 1/2 kg of salt.Then place the cooker plate and close the cooker by removing the gasket and weight valve.First preheat the cooker in high flame for 5 minutes.Then place the baking pan with cake mixture and cook in  low flame for 20-30 minutes.Check with the back of spoon and remove after the steam is released.

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