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Ragi Quick Bread

Yields1 ServingPrep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

Ingredients
 1 plus 3/4 cupsFinger millet flour or ragi
 ½ tsp Baking Powder
 1 tsp Baking Soda
 130 grams / ½ dates paste (see notes how to make a paste )
 ¼ c jaggery powder (make it fine in a blender )
 168 grams ¾ c boiled and mashed sweet potatoes (see notes )
 A pinch of salt
 ¼ tsp vanilla extract
 ¾ cup plus 2 tbsp water
 Chopped nuts - 2 tbsp
Directions
1

Preheat oven at 170 degree Celsius for 15 minutes with both rod on or convention mode

2

Dry roast finger millet /ragi on a low flame for 5 minutes. Keep stirring continuously to prevent burning.

3

In a bowl, mix dates paste and mashed sweet potatoes. Mix it very well.

4

Add in vanilla and water whisk everything well.

5

Sieve ragi /finger millet flour, baking powder, baking soda ,salt and jaggery powder in the wet ingredients.

6

Mix everything well.

7

Pour in oil greased baking tin. Top with chopped nuts.

8

Place in middle rack with both rods on in oven at 170 degree C for 50 to 60 minutes till the toothpick comes out clean when inserted in the centre of the Bread.

9

Take the tin out of oven and cover with foil paper, Let it cool in the tin for 40 minutes

10

Invest after 40 minutes on a wire rack.(See notes )

11

Let cool fully, slice and enjoy the bread.

Notes-
12

1. To make dates paste – Take 120 grams dates and pour ½ cup hot water on it. Let sit for 20 minutes till dates are soft and make a paste in mixer.
2. To make sweet potato paste – Boil sweet potatoes (about 3 in number), mash well using fork or make a puree in mixer.
3. Pumpkin puree can also be used in place of sweet potatoes.
4. The bread is mildly sweet( like a banana bread) You can increase the quantity of jaggery powder by ¼ C for more sweetness.
5. If after demoulding bread, you feel it is still not baked properly then place again in the middle rack on wire tray at 180 degree C for 6 to 10 minutes.

13

Nutrition Facts

Serving Size 1