Eggless Steamed Biscuit Cake

steamed biscuit cake
Looking for an easy biscuit cake recipe?

Yes, this is the right place for it.

I have seen many biscuit cake recipes and was always wondering whether we could make a cake with home-made cookies, since all recipes mentioned using Parle G, Marie biscuits.

 I finally decided to give it a try with the oats, wheat cookies I had baked last night. The cookies turned out a little harder, since I used only 1 tsp of oil and replaced ghee with home-made condensed milk.

Instead of throwing the cookies away, I decided to use them for my biscuit cake experiment. Additionally, I decided not to bake the cake. Instead I chose to steam it. The result did not disappoint; rather, I have got a soft, moist, and delectable cake.

Glad that I did not throw my cookies away.

The eggless biscuit cake recipe in cooker gives you a yummilicious cake that you would want to bake again and again.

Whether you are looking for a biscuit cake recipe in cooker or a baked version, this recipe is a keeper. The best part is it can double up as a baked recipe. So what are you waiting for?

It is quick to make, uses a few ingredients, and is another name for deliciousness.

Ingredients for biscuits
steamed cake

1/2 cup oats powder
1/2 cup wheat flour
1 cup almond powder
4-5 tsbp condensed milk (you may use 3 tbsp oil instead)
1 tbsp oil
1 tsp baking powder
3 tbsp sugar powder

  1. Mix all ingredients.
  2. Add to a grinder.
  3. Churn once or twice.
  4. Take out the ingredients and make 2-3 balls or logs.
  5. Refrigerate the logs for an hour.
  6. Preheat oven at 170 degrees for 8 minutes.
  7. Take out the balls and cut into desired shapes.
  8. Bake for 16-18 minutes at 170 degrees.
How to make biscuit cake with these cookies?

Ingredients
biscuit cake

20 cookies
1/2 cup milk (or little more - should be like idli batter)
1 tsp- oil
sugar (if needed)
1/4 tsp- baking soda
Nuts of your choice

Procedure to make steamed biscuit cake in cooker or patila
  1. Take a deep vessel.
  2. Add little water. Place a stand. Turn on high flame.
  3. Meanwhile, grind the cookies.
  4. Mix oil and milk to ensure the batter is like idli batter.
  5. Add sugar if needed. You may even add nuts of your choice.
  6. Add baking soda.
  7. Mix well and instantly pour the batter in a greased pan.
  8. Steam without cover for 10 minutes on high flame.
  9. Cover for the next 10 minutes on low flame.
  10. Remove cover and steam for another 20 minutes. Took me 50 minutes in total to prepare this steamed biscuit cake.
  11. Remove from the pan once done.
  12. Place on a wire rack and let it cool.
  13. Enjoy !!!! I am sure you will love this recipe. You can use the same recipe to make any biscuit cake. 
  14. Here's another try on a biscuit cake.

Oats Handvo - A Gujarati Low Calorie Snack

oats handvo
This post is inspired by Ritu Mendiratta's oats handvo. I have been planning to make this savory snack for quite some time but could never try my hands at it.When Ritu posted her recipe, it instantly gave me the fillip to give this Gujarati snack a try. Though traditionally it is made using lentils and rice, we have chosen oats and semolina for the recipe.

This makes a delectable, savory snack that I would love to relish again as a healthy breakfast or evening snack.

Ingredients
1/2 cup- oat meal (powder)
1/2 cup- suji (unroasted - you may roast it)
3 tbsp- besan (optional - I included)
1/2 cup- curd
salt, red chilly powder, mustard seeds,
chana dal- 1/2 tsp
urad dal- 1/2 tsp
Baking soda- 1 fat pinch
curry leaves- a few
veggies of your choice- I included 1 carrot, 1 capsicum, handful of peas, green chilly
sesame seeds - 1 tsp
Oil- 1 tbsp
hing- pinch
roasted flax powder (alsi)- 1 tsp (optional)
Water- little (to make thick idli type batter)

Procedure
oats suji handvo


  1. Grind oats to powder.
  2. Mix oat powder, suji, besan, flax powder, and curd.
  3. Keep aside for 30 minutes.
  4. After half an hour, mix well with a spatula.
  5. Check batter consistency. Add little water, if required.
  6. Add vegetables, salt.
  7. Mix
  8. Add baking soda and stir quickly.
  9. Take a nonstick pan.
  10. Add oil and spread it evenly on the pan.
  11. Drop hing, mustard seeds, chana dal, urad dal, and curry leaves. Let them splutter.
  12. Spread sesame seeds evenly.
  13. Roast for a few seconds.
  14. Spread the batter evenly.
  15. Cover & cook on a low flame for 8-10 minutes.
  16. Then flip the side and cook for another 5-6 mins.
  17. Let it remain covered for a couple of minutes.
  18. Enjoy with chutney of your choice.




Moong Masoor Dal Idli

moong masoor dal idli
Healthy breakfast is the current theme in my group - Healthy Recipes by Homemakers. So we are all coming up with ideas to cook healthy meals for our families, starting with health-friendly breakfast ideas.

Yesterday, I had decided to make kitchudi (a mixed lentil and rice porridge) and soaked moong dal, masoor dal and rice together for lunch. But then when it was time to prepare lunch, I changed my mind and decided to experiment with lentils and rice. I let it remain soaked until evening. In the evening, I ground everything together and kept the batter covered overnight.

Let's see what I was able to cook with the batter.

Ingredients
moong dal idli

1/2 cup- yellow moong dal
1/2 cup- red masoor dal
1 cup- rice
Finely chopped vegetables - carrots, capsicum, peas
Grated/chopped ginger
Salt
Mustard seeds
Chana dal -1/4 tsp
urad dal- 1/4 tsp
Curry leaves
Hing- pinch


Procedure
masoor dal idli


  1. Soak dals and rice together for 5-7 hours. I had actually soaked for kitchudi. But ended up making idli.
  2. Grind without or little water and keep the batter covered overnight.
  3. Take a pan, add oil.
  4. Throw in hing, mustard seeds, chana dal, and urad dal and curry leaves.
  5. Let everything splutter.
  6. Pour this tadka over the batter and add salt.
  7. Next add all chopped veggies and ginger and mix the batter well.
  8. Take a cooker. Add 1/2 cup water.
  9. Grease the idli stand and steam idlis for 7-8 minutes or longer.
  10. Enjoy with coconut chutney, Bengal gram chutney, coriander chutney, or sambar.
  11. I relished this healthy breakfast with coriander chutney. 

If you want to try oats-suji idli, click here.


How To Store Spring Onion

Green onions are an excellent source of Vitamin C, K, A, and phytochemicals that boost immune system health.

How do you preserve/store spring onions? Here are valuable inputs from my group - Healthy Recipes by Homemakers:

how to store spring onion


replanting spring onion, garlic, planting mint, coriander, turmeric

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