Millet Walnut Date Cake Or One Two Three Four Cake

Millet walnut date cake. A delicious eggless cake made with pearl millet or bajra, finger millet or ragi, date powder, olive oil, walnut and almond. A basic cake recipe with some different flours and nuts. Not only delectable taste but the cake is full of nutritios ingredients and gluten free.

Why I named it one two three four cake? Saw this name in the post of Old fashioned recipe. And loved the name so asked to author about the name. Copy pasting her answer here. “Hundreds of years ago, many couldn’t read so they named it for the ingredients “1-2-3-4 cake”, according to historians. 1 cup butter, 2 cups sugar, 3 cups flour & 3 eggs. It’s an awesome cake.”

I replaced olive oil with butter, used date powder instead of sugar, and used vinegar mixed milk instead of eggs with some gluten free flour to make the cake nutritious, gluten free and guilt free.

You may like some more gluten free cakes and muffins on this blog. Click on the name below for recipe.

1. Apple almost cupcake

2. Date walnut chocolate cake

3. Cardamom rose muffins

4. Gluten free vegan sugar free cake

5. Vegan apple jaggery cake

6. Blackberry preserve stuffed cherry cupcakes

7. Cornmeal carrot cake

8. Lemon cherry loaf cake

9. Pineapple cupcake

And two more recipes with date powder.

. Gulkand stuffed date almond sandesh

. Apple coconut date kheer or pudding

Now coming to the recipe. Sieve or sift the dry ingredients twice to make the flour light and to break all the lumps. I have used olive oil to make the cake but you can use unsalted butter or any flavorless oil instead of olive oil. Vanilla essence will give a lovely flavour but you can also add any essence of your choice. Walnut and almond are used to increase the taste and nutritious value. Sometimes I use 1/4 cup walnut and 1/4 cup almond or equal amount of both nuts. Use nuts as you prefer. Or you can use any other nuts. Choice is yours.

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Bajra or pearl millet flour – 1 cup

Ragi or finger millet flour – 1/4 cup

Soybean flour- 1/4 cup

Date/khajur powder – 1 cup

Olive oil- 1/3 cup

Milk- 1&1/3 cup

Vinegar – 1 tablespoon

Baking powder- 1 teaspoon

Baking soda- 1/2 teaspoon

Salt- 1/8 teaspoon

Walnut- 1/2 cup, chopped

Almond- 1/4 cup, shredded, optional

Vanilla essence- 1&1/2 teaspoon


1. Preheat the microwave convection or hot blast mode at 160° and for OTG preheat at 180° for 10 minutes.

2. Grease a baking pan and dust with little flour or line with parchment paper. I have used bundt pan but you can also use round, square or any cake pan. Use whatever you have. If you are using bundt pan spread some shredded almond and walnut after greasing.

3. Sift bajra or pearl millet flour, ragi or finger millet flour, soybean flour, baking powder, soda and salt twice. If you don’t have soybean flour, see notes for more options.

4. Mix one tablespoon vinegar or lemon juice with lukewarm milk. Stir and keep aside.

5. Mix one tablespoon flour with chopped walnut and almond. Coat the nuts with flour. You can use equal amount of both nuts or use either walnut or almond. Add nuts less or more according to your choice.

6. In a large bowl whisk date powder, olive oil and vinegar mixed milk. I have used 2 tablespoon less date powder because I like my cake mildly sweetened. Whisk till everything blend well. Add vanilla essence and whisk again.

7. Add half of the sieved dry ingredients and mix. Now add remaining dry ingredients and mix well to make a smooth and lump free batter. You can add 2-3 tablespoon more milk if required. These flour requires more liquid than all purpose flour or maida.

8. Add flour coated walnut and almond and mix well. Pour the batter in greased or lined baking pan. Level the top with a spoon or your fingers. Tap the cake pan on your kitchen counter to remove the air bubbles.

9. If you are not using bundt pan spread some shredded almond and walnut all over the cake.

10. Bake in preheated oven at 160° and for OTG bake at 180° for 30 minutes or until toothpick comes out clean. Every oven takes different time so keep an eye after 25 minutes. Insert a toothpick in the cake, if it comes out clean then your cake is ready. And if not bake for a few minutes more. Let the cake cool down completely.

11. Invert the cake on a plate. Slice and enjoy the delectable and nutritious cake. Happy baking. Stay safe healthy and blessed.


1. Soybean flour gives an extra softness to the cake. But if you don’t have soybean flour then you can increase the amount of pearl millet/bajra flour or finger millet/ragi flour and omit soybean flour. Or you can use any flour instead of soyabean flour.

2. If you want to make this cake vegan, use almond milk, soy milk, coconut milk or any non dairy milk.

3. Unsalted butter or any flavorless oil can be used instead of olive oil.

4. If you don’t like the taste of walnut, use 1/4 cup walnut instead of 1/2 cup. Or use more almond and skip walnut. Or you can use any nuts of your choice.

5. Any flavour can be used instead of vanilla.

6. You can also use cocoa powder or chocolate to make this cake chocolate flavored.

7. You can also make this cake with whole wheat flour/atta or all purpose flour/maida.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Manipuri Tan Or Flat Bread With Finger Millet Or Ragi Flour 

Manipuri tan or flat bread with finger millet or ragi.

A very healthy  breakfast. Perfect dish to start your day.
Ragi or finger millet is a powerhouse of nutrition and act as a treatment for anaemia, diabetes, osteoporosis and brittle bones.
Ragi  is packed with iron, protein, calcium etc. Fiber rich finger millet helps to lower cholesterol level and its an ideal food for weight loss.
Ragi is gluten free and suitable for gluten or lactose intolerant people. Not only that it also helps in relieving stress and anxiety.

Monday again and time for our 121st #Foodiemonday bloghop. My fellow blogger and a dear friend Pushpita who blog at is not participating due to health reason. God bless her with good health and happiness. Wishing her a very speedy recovery.

So this week we are sharing recipes from her wonderful blog. Do visit her blog for many amazing recipes. We introduced each other on a discussion over black rice. Remember Pushpita? After that you are always very helpful and becomes a dear sister to me 😍 

Now look what Pushpita has written about ragi or finger millet. 

“In the Northeast, farmers or traditional millet growers weren’t aware of the commercial value of millets that were cuitivated or that grow in wild. The reason being most of the communities growing millets for cattle fodder, or for brewing local wines considering it as a minor crop. Few communities do eat millets either mixed with rice so that an entire family has enough to eat, or perhaps knowing about its nutrition value.”

Coming to the recipe. Garlic chives are used in this flat bread. But I don’t have garlic chives so I made it without it. If you have you can add. I have used green chilli and cilantro or coriander leaves in it and served with homemade ginger pickle. 


Finger millet or ragi flour – 1 & 1/2 cup

Rice flour – 1/2 cup

Salt to taste

Grated ginger – 1 teaspoon

Cilantro or coriander leaves – handful, chopped

Green chilli – 1 – 2, finely chopped

Hot water – 1 & 1/2 cup or as require

Oil for shallow frying


1.In a large mixing bowl add the ragi flour, rice flour and salt.

2.Pour in the hot water and mix propely with a spoon.

If you want a pliable dough to roll out with rolling pin add 1 cup water first. Add little more if require. 

 Add the chopped green chilli and cilantro and fold in gently. Set aside to let cool.

3. Grease both palms with some oil and mix the flour to a smooth dough.

4.Divide the dough into equal size portions. Roll them between both palms to round shapes and keep aside.

5.Sprinkle some ragi flour on a flat platform or rolling board and shape each dough portion to a round shape evenly with your hand or rolling pin. 

6.Heat a pan or tawa (preferably cast iron) and place the flattened dough with the floured side on top.

7.Flip the tan or flat bread after a minute. Drizzle few drops of oil by slightly lifting the tand cook the other side.

8.Drizzle little oil on the top side and flip and cook for a minute.

Serve hot with ginger pickle or any pickle or sauce. 

For ginger pickle mix ginger julienne, chopped green chilli and black salt. Soak all these in sufficient lemon juice. Store in a clean and dry jar. Keep under sun light for 6 – 7 days. Your pickle is ready.

Start your day with this healthy breakfast.

1. You can use garlic powder or grated garlic or paste if you like garlicky taste. 

2. Add chilli according to your taste. 

3. You can add 1 teaspoon lemon juice in the dough if you like. 

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Gluten Free Multigrain Cheese Stuffed Savoury Pancake 

Gluten free multigrain pancake with cheese.

A very nutritious, gluten free and yummy breakfast. Great for kids tiffin to. These pancakes are made of oats, ragi or finger millet, joear or sorghum millet, soya and bajra or pearl millet.

Multigrain foods will be high in complex carbohydrates and protein. Complex carbs are great for energy production, and this can help with exercise and losing weight. They break down slower so they can provide energy over a longer period of time. The levels of protein will aid the body in tissue repair and production of antibodies that will help fight sickness or infection.
In addition, they will contain nutrients, fiber and essential minerals like magnesium, copper and iron. Multigrains that contain whole grains will be filled with essential fatty acids, B-vitamins, starch and fiber. Magnesium will help build strong bones and teeth. It will also help with metabolism. Fiber is great in helping the body stay regular and maintaining a healthy colon.



Sending this post to 117th #Foodiemonday bloghop #Pancake theme.



If you are making it for kids decrease the amount of chilli. Or you can make it more spicy by adding little more spices and chilli. You can use spices or herbs according to your taste.

Oats – 1/2 cup

Ragi flour –  1/4 cup

Joar flour – 1/4 cup

Soya flour – 1/4 cup

Bajra flour  – 1/4 cup

Egg – 2

Onion – 1 large, finely chopped

Green chilli – 1 – 2, chopped

Cilantro or coriander leaves – handful, chopped

Grated ginger – 1/2 teaspoon

Mint – leaves of 2-3 strings, roughly torn

Salt – 1 & 1/2 teaspoon or to taste

Black pepper powder – 1/2 teaspoon

Garlic powder – 1/2 teaspoon

Baking powder – 1 teaspoon

Cumin powder – 1 teaspoon

Tomato – 1

Milk – 1 cup

Cheese slice as require

Oil or butter for shallow frying


Grind the oats.
Chop the tomato into small pieces, remove the seeds. You can use the seeds in Curries.
Beat the eggs. Add milk and whisk well.
In a bowl mix ground oats, ragi or finger millet flour, jowar or sorghum flour, soya flour, bajra or pearl millet flour, salt, cumin powder, garlic powder, black pepper powder and baking powder. You can add more garlic powder if you like.

Add egg and milk mixture  in it. Mix well and make a smooth batter.

Add chopped tomato, chopped onion, green chilli, grated ginger, chopped cilantro and torn mint leaves. Mix well. Cover and keep aside for 15 minutes.

Brush oil or butter in a pan or griddle.

Pour a ladle full of batter. Spread little with a spoon. You can make big size pancakes by adding more batter.

I have made small sized pancakes.

When the bubble appears on the surface turn the pancake upside down. Make it brown from both sides.

Make all the pancakes.

Cut the cheese slices with a round cookie cutter or a bowl.

Place the cheese on a pancake and cover it with another pancake. Arrange all the pancakes like this.

Serve hot with any sauce in breakfast.

Notes –

1. Use spices according to your taste. You can use Italian herbs instead of cumin etc.
2. Adjust the chilli and pepper according to your taste.
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