Grind the sooji and sugar, in small jar of mixer, to powder.
In the large jar of grinder add ground sooji,sugar, curd,ghee and 1/2 cup milk. Churn to batter in mixer. Add vanilla
essence and mix well. Give rest to the cake batter for 30-60 minutes to raise.
Prepare a cake tin. After 1 hour, the batter will become thick. Now add the rest 1/4 cup milk to the batter to get the right consistency. Then add and mix baking powder and baking soda.
Take two separate. Mixing bowl. Divide the batter equally. In one bowl mix cocoa powder well. If the becomes thick, add 1 tsp water.
Heat a kadhai with a stand or salt. In the ready cake tin first add white and then cocoa batter at the centre. Do this alternatively with tapping the cake tin, till finish of both the batter. The top most batter should be cocoa one.
Do the design. Tap to release air-bubbles. Bake in the kadhai for 30-35 minutes, on low -medium flame.
Cool down the cake, demould, cut and serve.
Thanks
